Easy Shrimp Scampi and Spinach Fettucini
This fabulous fresh version of shrimp scampi pasta is fancy enough to impress your guests and simple enough to serve on a hectic weeknight.
Ingredients
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1 pound fettucini pasta
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1/4 cup butter, divided
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2 tablespoons olive oil
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1/4 cup fine diced shallot
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3 tablespoons minced garlic (5 cloves)
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1/8 teaspoon crushed red pepper flakes
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1 pound large peeled and deveined shrimp (20 to 25 shrimp
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup lemon juice
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1/2 cup dry white wine
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4 cups fresh baby spinach
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Salt and black pepper, to taste
Directions
1.
Add pasta to a large pot of boiling salted water. Cook 6 to 7
minutes or until cooked al dente; stirring to ensure pasta separates. Drain pasta reserving 1/2 cup cooking liquid.
2.
In large non-stick skillet, heat 2 tablespoons butter and olive oil
over medium heat. Add shallots, garlic, and red pepper flakes; saute 3 minutes.
3.
Season shrimp with salt and pepper; add to skillet and cook 3 minutes or until shrimp turn pink and are cooked through. Remove shrimp from skillet; keep warm.
4.
Add lemon juice and wine; as mixture comes to a boil, add 2 tablespoons butter and stir until melted.
5.
Return shrimp to skillet along with spinach, cooked fettucini, and reserved cooking liquid as needed to keep pasta moist. Stir well and season with salt and pepper as needed.
Nutrition information
Calories 504, Total Fat 14.7 g, Saturated Fat 5.6 g, Cholesterol 134.9 mg, Sodium 459.7 mg, Carbohydrate 60.7 g, Fiber 2.3 g, Protein 25.5 g, Sugar 3.2g Daily Values: Vitamin A 20%, Vitamin C 15%, Calcium 6%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Linguine with Garlic Shrimp
Roasting garlic, as for this shrimp dish, results in a mellow, buttery paste. Also use roasted garlic to spread on Italian bread or stir into mashed potatoes.
See RecipeMore Great Recipe Ideas from The Food Channel
