Simple Shrimp & Spinach Fettuccine

Yield: 4

Simple Shrimp & Spinach Fettuccine

Paired with a tossed salad, this recipe is sophisticated enough for a dinner party and simple enough to serve to the family on a week night. Cooking shrimp in butter is traditional, but using Butter Olive Oil instead of butter makes this dish new,light and fresh.


  • 1 pound fettuccine
  • 1/3 cup butter olive oil, plus 2 tablespoons to drizzle
  • 2 cloves garlic, sliced thin
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bag fresh baby spinach, 6-7 ounces
  • 1/4 cup Parmesan cheese, shaved
  • 1 tablespoon fresh rosemary leaves, plus extra sprigs for garnish


  1. Cook pasta al dente according to package instructions.
  2. In a large skillet, heat butter olive oil over medium heat. Add garlic and saute for less than a minute. Remove garlic and set aside. Increase heat to medium-high and add shrimp, salt and pepper and stir. Cook until shrimp are done about 4-5 minutes or until opaque and slightly pink. Add pasta, spinach and garlic to shrimp and stir gently until spinach wilts.
To Serve:
  1. Remove from skillet and place in large serving bowl. Drizzle butter olive oil on top, then add cheese and rosemary. Garnish with rosemary sprigs.
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