Description
A creamy and delicious Shrimp Alfredo with Spinach recipe featuring tender shrimp, fresh baby spinach, and a rich parmesan cream sauce tossed with spaghetti. This classic Italian-inspired dish is perfect for a comforting dinner that’s both quick and flavorful.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Shrimp and Vegetables
- 1 pound raw shrimp, peeled and deveined
- 3 cups baby spinach
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tablespoons butter
Seasonings
- Salt and black pepper to taste
- Crushed red pepper flakes (optional)
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and reserve 1 cup of the pasta water. Set the pasta aside.
- Cook Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, stirring frequently to avoid burning.
- Make Alfredo Sauce: Pour the heavy cream into the skillet and reduce the heat to low. Let it simmer gently for 3 to 4 minutes to slightly thicken. Stir in the freshly grated parmesan cheese and continue stirring until the cheese melts completely and the sauce is smooth.
- Add Spinach: Stir the baby spinach into the sauce and cook just until the spinach wilts, about 1 to 2 minutes.
- Combine Ingredients: Return the cooked shrimp to the skillet with the sauce. Add the cooked spaghetti and toss everything together to coat the pasta evenly with the sauce. Use the reserved pasta water as needed to loosen the sauce to your desired consistency.
- Season and Serve: Season the dish with salt, freshly ground black pepper, and crushed red pepper flakes if using. Serve the Shrimp Alfredo hot, garnished with extra parmesan cheese if desired.
Notes
- Reserve some pasta water to help loosen the sauce if it becomes too thick.
- Use freshly grated parmesan for the best flavor and smooth sauce texture.
- You can substitute baby kale or arugula for the spinach if preferred.
- Adjust crushed red pepper flakes to control the heat according to your taste.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
