Fettuccine With Shrimp
Recipe: #24651
August 09, 2016
Categories: Shrimp Fettuccine, Spinach, Italian, Italian Dinner, more
"This is our of a Food and Wine magazine dated May 2015."
Original is 6 servings
Ingredients
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
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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.