Shrimp and Spinach Alfredo with Lemon Zest is a delightful twist on the classic Alfredo pasta. It combines the rich and creamy texture of traditional Alfredo with the fresh, zesty flavors of lemon and the earthy goodness of spinach.
Fettuccine Pasta serves as the hearty base, soaking up the creamy sauce beautifully. Shrimp adds a sweet, succulent flavor and protein, cooking quickly to tender perfection. Olive Oil is used to sauté the garlic and shrimp, providing a subtle, fruity background note. Garlic infuses the dish with its aromatic intensity, complementing the shrimp and creamy sauce.
Heavy Cream is the foundation of the Alfredo sauce, creating a rich, velvety texture. Parmesan Cheese adds depth and umami, melding with the cream to form a luscious sauce. Spinach contributes color and nutrients, its slight bitterness balanced by the richness of the sauce. Lemon Zest brightens the entire dish, cutting through the creaminess with its citrusy lift.
Finally, Salt and Pepper enhance and balance flavors, while Fresh Parsley adds a vibrant finish and a hint of earthiness.
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. Add some crusty bread on the side to mop up the decadent sauce. For a more indulgent meal, serve with a glass of chilled white wine, like a Sauvignon Blanc or Pinot Grigio.
Start by boiling a large pot of salted water. Once it hits a rolling boil, drop in the fettuccine and let it cook until al dente, following the package's timing. While the pasta cooks, grab a large pan and heat up the olive oil over medium heat. Toss in the garlic and sauté it just until you smell that wonderful aroma, about a minute or so.
Add the shrimp to your pan. Let them sit for about 3-4 minutes on each side until they turn a lovely pink and are opaque all the way through. Pour in the heavy cream, bringing it to a gentle simmer; this is the start of your sauce. Stir in the Parmesan cheese slowly, making sure it melts completely to form a smooth sauce.
Next, toss in the spinach and lemon zest, stirring until the spinach wilts down into the sauce. Season everything with salt and pepper to your liking. Drain your pasta and add it to the pan, tossing it until well coated in the sauce. Sprinkle the dish with fresh parsley right before serving.
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