Easy Shrimp Scampi and Spinach Fettucini
Recipe from The Food Channel

This fabulous fresh version of shrimp scampi pasta is fancy enough to impress your guests and simple enough to serve on a hectic weeknight.


Easy Shrimp Scampi and Spinach Fettucini


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Prep Time: 8 mins
Servings: Serves 4
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Ingredients
 
savings in
 
  • 1  pound  fettucini pastaOn Sale
  • 1/4  cup  butter, dividedOn Sale
  • 2  tablespoons  olive oilOn Sale
  • 1/4  cup  fine diced shallotOn Sale
  • 3  tablespoons  minced garlic (5 cloves)On Sale
  • 1/8  teaspoon  crushed red pepper flakesOn Sale
  • 1  pound  large peeled and deveined shrimp (20 to 25 shrimpOn Sale
  • 1  teaspoon  saltOn Sale
  • 1/2  teaspoon  black pepperOn Sale
  • 1/4  cup  lemon juiceOn Sale
  • 1/2  cup  dry white wineOn Sale
  • 4  cups  fresh baby spinachOn Sale
  •     Salt and black pepper, to tasteOn Sale

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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Linguine with Garlic Shrimp
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.

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