Fettuccine With Shrimp

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #24651

August 09, 2016



"This is our of a Food and Wine magazine dated May 2015."

Original is 6 servings

Nutritional

  • Serving Size: 1 (199.5 g)
  • Calories 390
  • Total Fat - 12.3 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 147 mg
  • Sodium - 656 mg
  • Total Carbohydrate - 48.1 g
  • Dietary Fiber - 7 g
  • Sugars - 0.3 g
  • Protein - 21.7 g
  • Calcium - 206.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large pot of salted boiling water, cook the pasta per package directions until al dente. Drain.

Step 2

Wipe out the pot: melt the butter in it. Add the scallions and garlic and cook over moderately high heat until softened. 2 minutes. Add the wine and simmer until reduced by half. 3 minutes. Stir in the mascarpone cheese. Add the pasta and shrimp and cook, tossing, until pasta is coasted. 3 minutes. Stir in the spinach and season with salt and pepper. Serve hot.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When purchasing shrimp, look for wild-caught shrimp for the best flavor and sustainability.
  • If using fresh spinach, make sure to rinse it thoroughly before adding it to the dish.

  • Substitute the white wine for vegetable broth - This substitution would be beneficial for those who do not consume alcohol or who are looking for a vegan option.
  • Substitute the mascarpone cheese for cream cheese - This substitution would be beneficial for those who are looking for a lighter and lower fat option.

Fettuccine with Mushrooms and Bacon In a large pot of salted boiling water, cook the pasta per package directions until al dente. Drain. Wipe out the pot: melt the butter in it. Add the scallions, garlic, mushrooms and bacon and cook over moderately high heat until softened. 2 minutes. Add the wine and simmer until reduced by half. 3 minutes. Stir in the mascarpone cheese. Add the pasta and cook, tossing, until pasta is coasted. 3 minutes. Stir in the spinach and season with salt and pepper. Serve hot.



Garlic Roasted Broccoli - Roasting broccoli in garlic and olive oil gives it a delicious flavor and crunch that pairs perfectly with the creamy fettuccine and shrimp.


Crispy Parmesan Potatoes: Crispy Parmesan Potatoes are a great side dish to the Garlic Roasted Broccoli and Fettuccine with Shrimp. They are easy to make and full of flavor with a crunchy Parmesan coating. They also provide a delicious contrast to the creamy pasta dish.




FAQ

Q: How do I cook the pasta?

A: Boil a large pot of salted water, and cook the pasta according to package directions until al dente. Drain and set aside.



Q: What is the best way to season the pasta?

A: Season the cooked pasta with olive oil, salt, pepper, and any desired herbs or spices. You can also add grated cheese for extra flavor.

4 Reviews

breezermom

Such an easy dish to make! Mine probably had more calories, because I cut the recipe down to feed 4, but increased the mascarpone to 8 ounces and the shrimp to 1 pound. Added a sprinkle of parmesan to top it off. We served this with a salad and garlic bread sticks. Delicious!

5.0

review by:
(19 May 2022)

JabberJean

We seriously enjoyed this flavorful shrimp pasta dish. Served with baked Italian bread and salad, it was luscious!

5.0

review by:
(10 Dec 2019)

ImPat

I scaled this back for 1 serve but used about 3 ounces of prawns instead of the 2 ounces recommended otherwise made as per recipe and have enough pasta left over for lunch today, just need to add more prawns and quick zap in the microwave should do it, thank you TeresaS for a great recipe, made for For Your Consideration tag game.

5.0

review by:
(20 Oct 2016)

MsPia

Fancy and delicious. I made just one portion for myself. I didn't have any white wine, so I used cognac. So I flambé the shrimp in it. My fettuccine were homemade, since I had leftover dough from http://www.recipezazz.com/recipe/ricotta-ravioli-with-zucchini-cream-sauce-25026

5.0

review by:
(18 Oct 2016)

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Fun facts:

Fettuccine is a type of pasta that originated in Rome. It was first mentioned in a cookbook written by a famous Italian chef named Bartolomeo Scappi, who served as the personal chef for Pope Pius V in the 16th century.

This dish is a variation of a classic Italian dish called Fettuccine Alfredo, which was invented by Alfredo di Lelio in 1914. Di Lelio served the dish in his restaurant in Rome, and it quickly became popular with celebrities, including Mary Pickford and Douglas Fairbanks, who visited the city.