Shrimp Scampi and Spinach Fettuccine

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Aug. 26, 2013

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


Fettuccine pasta 1 Pound
Butter 1 Cup (16 tbs) , divided
Olive oil 2 Tablespoon
Finely diced shallots 1 Cup (16 tbs)
Minced garlic 3 Tablespoon
Crushed red pepper flakes 1 Teaspoon
Fresh baby spinach 4 Cup (64 tbs)
Lemon juice 1 Cup (16 tbs)
Dry white wine 1 Cup (16 tbs)
Salt and pepper To Taste
For shrimp
Peeled and deveined shrimp 1 Pound ((20 to 25 large))
Salt 1 Teaspoon
Black pepper 1 Teaspoon



1. In a large pot of boiling salted water, add pasta and cook for 6-7 minutes or until al dente, stirring occasionally to ensure pasta separates. Drain well reserving 1/2 cup cooking liquid.

2. Season shrimp with salt and pepper.


3. In large non-stick skillet, heat 2 tablespoons butter and olive oil over medium heat.

4. Add shallots, garlic, and red pepper flakes. Saute for 3 minutes.

5. Stir in shrimp and cook for 3 minutes or until shrimp turn pink and are cooked through. Remove shrimp from skillet and keep warm.

6. In the same skillet, add lemon juice and wine. Bring it to a boil and then add 2 tablespoons butter and stir until melted.

7. Return shrimp to skillet along with spinach, cooked fettuccine, and reserved cooking liquid as needed to keep pasta moist. Stir well and season with salt and pepper as needed.


8. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6