Light but Creamy Fettuccine with Shrimp Vegetables

Indulge in the perfect balance of flavor and texture with this Light but Creamy Fettuccine with Shrimp and Vegetables recipe. Featuring tender fettuccine tossed in a luscious, yet surprisingly light, Parmesan cream sauce, this dish is elevated by juicy, sautéed shrimp and a medley of fresh vegetables, including zucchini, spinach, and sweet grape tomatoes. A hint of lemon juice adds brightness, while the addition of garlic and olive oil brings depth to every bite. Ready in just 35 minutes, this quick and satisfying pasta is perfect for weeknight dinners or casual entertaining. Garnish with fresh parsley for a vibrant finish, and enjoy a restaurant-quality meal at home!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves minced garlic
• 1 cup heavy cream
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 2 cups fresh spinach leaves
• 1 cup grape tomatoes, halved
• 1 medium zucchini, thinly sliced into half-moons
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp in a single layer and season lightly with salt and pepper. Cook for 1-2 minutes per side, or until pink and just cooked through. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4

Add the zucchini slices to the skillet and cook for 2-3 minutes until slightly softened. Then, stir in the grape tomatoes and spinach. Cook for another 2 minutes until the spinach is wilted and the tomatoes are slightly softened. Remove the vegetables from the skillet and set aside.

Step 5

Reduce the heat to low and pour in the heavy cream. Heat the cream gently, stirring occasionally, for about 2 minutes. Stir in the Parmesan cheese until melted and the sauce is smooth. Add the lemon juice, salt, and black pepper to taste.

Step 6

Return the cooked pasta to the skillet with the sauce and toss to coat. If needed, add a bit of the reserved pasta water to loosen the sauce to your desired consistency.

Step 7

Gently fold in the cooked shrimp and sautéed vegetables, ensuring everything is evenly distributed.

Step 8

Serve the pasta immediately, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1504.8g)

Amount per serving	% Daily Value*
Calories	2968.8

Total Fat 132.6g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 6.0g
Cholesterol 1145.2mg	0%
Sodium 2324.4mg	0%
Total Carbohydrate 267.5g	0%
Dietary Fiber 17.1g	0%
Total Sugars 21.2g
Protein 162.6g	0%

Vitamin D 2.2IU	0%
Calcium 577.4mg	0%
Iron 3.9mg	0%
Potassium 2349.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 22.3%

Carbs: 36.7%