Shrimp and Spinach Alfredo with Lemon Zest
A delightful twist on a classic dish, our Shrimp and Spinach Alfredo with Lemon Zest combines juicy shrimp, fresh spinach, and a hint of citrus for a refreshing take on creamy Alfredo pasta. Perfect for a quick dinner or an elegant meal.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 lb fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup fresh spinach, roughly chopped
1 lemon, zested
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Instructions
1. Cook the fettuccine in a large pot of salted boiling water until al dente, following package instructions.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp to the pan and cook until pink and opaque, about 3-4 minutes per side.
4. Pour in heavy cream and bring to a gentle simmer.
5. Add Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth.
6. Stir in spinach and lemon zest, cooking until the spinach is wilted.
7. Season with salt and pepper to taste.
8. Toss the cooked fettuccine with the Alfredo sauce until evenly coated.
9. Garnish with fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the pasta in a saucepan over medium heat and stir occasionally until warmed through. Add a splash of cream if necessary.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
