I try my best to make homemade meals throughout the week. Some meals are harder than others and then there are those easy, but scrumptious ones that save me some days. The longest part of this recipe is boiling the water!

Ingredients

12 oz fettuccine noodles (egg ones cook quickly, about 3 minutes, but any is fine)

1 pint cherry or grape tomatoes, halved

3-4 cloves minced (adjust to taste preference)

2-3 shakes red pepper flakes

1-1/2 lbs big uncooked shrimp

1 package pre-washed baby spinach (anywhere between 8-12 oz)

Olive oil for coating the pan

Salt & pepper

Cooking Instructions

Place large pot of salted water on stove to boil. Once boiling, cook the pasta and drain. Reserve ½ cup of pasta water in case you need to add moisture to the dish later.

In the meantime, coat a large saucepan with olive oil (any regular one will do). Heat pan on medium heat. Put in the two shakes of red pepper flakes, then the minced garlic and swirl around the pan with a spoon for a minute till it becomes aromatic, but not browned. Add the large shrimp and cook for 2-3 minutes and then turn over, add the cherry tomatoes, and cook 2-3 more minutes. Turn off the heat. Add the bag of spinach on top. Salt & pepper to taste and mix, use tongs to mix.

Take a large bowl and put the pasta in it. Top with the shrimp mixture and toss together using the spoons. If the pasta needs more moisture/juiciness, add the reserved pasta water a little bit at a time. Before serving, taste to make sure the seasoning is to your taste – add salt, pepper and even a little olive oil if it needs to be richened up.

Suggested Wine Pairing

Oaky white chardonnays can clash with garlic in dishes, so I suggest going either with a light, crisp white wine or a minerally white that is medium-to-full bodied. Either type of wine is great with this meal and is more a matter of personal preference.

Light wine option could be a Pinot Grigio from Italy or a Sauvignon Blanc from New Zealand.

A minerally, fuller wine option could be an Austrian Grüner or a Vermintino from Sardinia, Italy.

2 Comments on Fettuccine with Shrimp and Veggies Recipe

  1. Xebec01
    June 25, 2015 at 1:45 am (9 years ago)

    Love the recipe and flavor profile! Would this work with frozen ingredients for the shrimp and spinach? I have some in the freezer that would be great to whip up, but I am not sure if it changes the consistency. Also, is it okay to substitute other tomatoes for the cherry? Keep the recipes coming, I have tried some others and love them, too!!

    Reply
    • Mommelier
      June 28, 2015 at 5:58 pm (9 years ago)

      So glad you liked it! Yes, it works really well with frozen (peeled, deveined, uncooked shrimp). Just make sure to properly thaw them and pat dry so that your dish doesn’t have too much water in it. The spinach needs to be fresh unless you really wring out the frozen spinach after defrosting. I find that frozen spinach has a lot of water in it. And sadly only cherry tomatoes really work for this recipe. Keep cooking and thanks for your comments!

      Reply

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