Fettuccine with Shrimp and Spinach
There’s a reason this Fettuccine with Shrimp and Spinach finds its way into weeknight rotations and weekend dinner plans alike: it’s fast, comforting, and bright. Plump shrimp, vibrant baby spinach, and a hit of lemon mingle with silky fettuccine and shredded Parmesan for a sauce that clings to every ribbon of pasta. This version is simple, cooks in one pan (plus a pot for the pasta), and uses pantry-friendly seasonings to let the fresh ingredients shine.
Before we dive in, a few quick notes on what makes this recipe sing: the shrimp are seasoned with Old Bay for a touch of savory warmth, garlic adds depth, butter gives a lush base, and lemon juice plus Parmesan finish things with brightness and a gentle tang. Fresh parsley and lemon slices make for a pretty serving that tastes as good as it looks.
Ingredients
- 16 oz dry fettuccine pasta (1 box)
- 3 tbsp butter
- 1 lb shrimp, peeled and deveined
- 2 tsp Old Bay Seasoning
- 1 large garlic clove, finely chopped
- 8 oz baby spinach
- 1 ½ tbsp lemon juice
- 1 cup shredded Parmesan cheese
- ¼ cup chopped parsley
- lemon slices and Parmesan to garnish
Make-Ahead and Prep Tips
To streamline weeknight cooking, you can peel and devein the shrimp ahead of time if you buy them with shells on. Store raw shrimp in the coldest part of the refrigerator and use within a day, or freeze until ready. Measure and chop the garlic and parsley ahead of time so you can move through the cooking steps without pause. Bring a large pot of salted water to a boil before you start the shrimp so the pasta finishes quickly.
Equipment
- Large pot for pasta
- Large skillet
- Tongs or pasta fork
- Measuring spoons and cups
- Cutting board and knife
Flavor Notes and Variations
This recipe is built around a few simple ingredients, so swapping is easy. If you prefer a smokier profile, add a pinch of smoked paprika along with the Old Bay. For extra creaminess, stir in 2–3 tablespoons of cream or a splash of the pasta cooking water. If you’d like more herb brightness, add basil in place of some of the parsley at the end. For a nutty crunch, sprinkle toasted breadcrumbs or chopped toasted almonds on top just before serving.
Step-by-Step Instructions
The directions below have been rewritten into clear, numbered steps while keeping the ingredient amounts exactly as listed. Follow them in order for the best results.
- Start the pasta water: Bring a large pot of water to a rolling boil. Salt the water generously (about 1–2 tablespoons of salt for a large pot) and add the 16 oz dry fettuccine pasta. Cook according to the package directions until al dente, usually a minute or two less than fully tender. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Season the shrimp: While the pasta cooks, pat the 1 lb shrimp dry with paper towels. In a small bowl, toss the shrimp with 2 tsp Old Bay Seasoning to coat evenly. This delivers flavor directly to the shrimp before they hit the pan.
- Melt the butter: Heat a large skillet over medium heat and add 3 tbsp butter. Allow the butter to melt and foam but not brown; it should be hot enough to cook the shrimp swiftly when added.
- Cook the shrimp: Add the seasoned shrimp to the hot butter in a single layer. Sear the shrimp for about 1 to 2 minutes per side, until they turn pink and opaque and have a slight golden edge. Avoid overcrowding the pan so the shrimp sear rather than steam; if needed, cook in two batches. Once cooked, transfer the shrimp to a plate and set aside.
- Sauté the garlic: Reduce the heat to medium-low. Add the finely chopped 1 large garlic clove to the skillet and sauté for 30–45 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown, as that can add a bitter taste.
- Add the spinach: Immediately add the 8 oz baby spinach to the skillet with the garlic. Toss or stir the spinach until it wilts down, which should take about 1 to 2 minutes. The spinach will shrink dramatically, so don’t be alarmed by the initial volume.
- Bring the sauce together: Return the cooked shrimp to the skillet with the wilted spinach. Pour in 1 ½ tbsp lemon juice and stir to combine. Add the drained fettuccine to the skillet as well. Toss everything together gently so the pasta is coated in the buttery, garlicky mixture. If the pasta seems dry, add a splash of the reserved pasta cooking water a little at a time until you reach your desired sauciness and the sauce clings to the noodles.
- Add the cheese and parsley: Remove the skillet from the heat and sprinkle in 1 cup shredded Parmesan cheese and ¼ cup chopped parsley. Toss briskly so the heat from the pasta melts the Parmesan and creates a light, creamy coating on the fettuccine. The cheese will help bind the lemon-butter sauce to the noodles and shrimp.
- Adjust seasoning: Taste and adjust if needed. If you’d like more brightness, add a little extra lemon juice. If you want a saltier bite, add a pinch of salt. Keep in mind that Parmesan adds saltiness, so taste before adding more.
- Plate and garnish: Divide the pasta among plates or bowls. Garnish each serving with lemon slices and additional Parmesan cheese as desired. Serve immediately so the pasta stays warm and the spinach is tender.
Serving Suggestions
This Fettuccine with Shrimp and Spinach pairs nicely with a crisp green salad and a light vinaigrette to balance the richness of the butter and Parmesan. A crusty baguette or garlic bread is perfect for mopping up any remaining sauce. For beverage pairings, try a chilled white wine with citrus notes or an iced tea with lemon for a non-alcoholic option.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or reserved pasta water to loosen the sauce, or microwave in short bursts, stirring between intervals. Keep in mind that the texture of cooked shrimp and spinach can change with refrigeration and reheating, so this dish is best enjoyed fresh when possible.
Why This Recipe Works
The balance of rich butter, salty Parmesan, bright lemon, and savory Old Bay creates a well-rounded flavor profile that complements the meaty shrimp and tender spinach. The method keeps things fast: pasta cooks while the shrimp are seared, and the sauce comes together in the same pan as the shrimp and spinach, minimizing cleanup and preserving flavors.
Quick Troubleshooting
- If the sauce separates or feels greasy: Add a small splash of reserved pasta cooking water and toss; the starch will help emulsify the sauce.
- If the shrimp are rubbery: They were likely overcooked. Shrimp cook quickly—1–2 minutes per side is typically enough—so keep an eye on them and remove from heat as soon as they’re opaque.
- If the pasta is stuck together after draining: Drizzle a tiny bit of olive oil and toss, or add the pasta directly to the pan with the sauce and toss immediately so the sauce loosens the noodles.
Final Thoughts
This Fettuccine with Shrimp and Spinach is one of those recipes that feels luxurious without a lot of work. It’s a great weeknight pick when you want something impressive on the table in under 30 minutes. The ingredients are straightforward, the flavors are bright and satisfying, and the presentation—garnished with parsley, lemon slices, and extra Parmesan—looks like you spent more time than you did. Keep this one in your recipe rotation for evenings when you want comfort with a fresh finish.
Enjoy the dinner—and the compliments that come with it.
Fettuccine with Shrimp and Spinach
Ingredients
Equipment
Method
- Bring a large pot of lightly salted water to a boil.
- Add the fettuccine and cook 8–10 minutes until al dente, then drain and set aside.
- Meanwhile, heat the butter in a large non-stick skillet over medium heat.
- Add the shrimp, sprinkle with Old Bay seasoning, and cook 2–3 minutes per side until pink and cooked through; transfer to a plate if they finish before the other steps.
- Add the chopped garlic to the skillet and cook 30 seconds until fragrant, then add the baby spinach and cook 3–4 minutes until wilted.
- Return the shrimp to the skillet and add the lemon juice, cooked pasta, shredded Parmesan, and chopped parsley.
- Toss everything together over low heat until the cheese melts and the pasta is evenly coated; taste and adjust seasoning with salt, pepper, or more lemon juice if desired.
- Garnish with lemon slices and extra Parmesan, then serve immediately.
Notes
- Use pre-shredded Parmesan to save time.
- Do not overcook the shrimp to keep them tender.
- Adjust Old Bay amount to taste.
