Ingredients
Pasta
- 8 ounces fettuccine (whole wheat or regular)
Shrimp and Seasoning
- 12 ounces large uncooked shrimp (peeled, tails removed, and deveined)
- salt and fresh ground black pepper (to taste)
- 3 cloves garlic (minced, divided)
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 1 teaspoon dried Italian seasoning
Cooking Fats and Oils
- 1 tablespoon unsalted butter
- ½ tablespoon olive oil
Vegetables and Broth
- 2 cups halved cherry tomatoes
- 1 bag (6 ounces) baby spinach
- ¼ cup low-sodium fat-free chicken broth
Dairy
- ⅓ cup reduced-fat cream cheese (softened)
- ½ cup skim milk
Garnish
- fresh chopped parsley (for garnish)
Instructions
- Cook the pasta: Prepare the fettuccine according to the instructions on the package until al dente, then drain and set aside.
- Sauté the shrimp: In a large nonstick skillet, melt butter over medium-high heat. Add the shrimp seasoned with salt and pepper, along with 1 clove minced garlic. Cook for 1 to 2 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Sauté the tomatoes: Return the skillet to the stove and heat olive oil over medium-high heat. Add the halved cherry tomatoes and cook for about 1 minute until they just begin to soften. Stir in the remaining garlic and cook for an additional 20 seconds until fragrant.
- Make the sauce: Stir in the chicken broth, reduced-fat cream cheese, skim milk, dried Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes, stirring constantly, until the sauce is slightly thickened.
- Combine: Add the baby spinach to the skillet and cook for 1 minute until wilted. Return the cooked shrimp to the skillet along with the drained fettuccine. Toss everything together well to coat the pasta in the creamy sauce.
- Serve: Remove from heat, stir in freshly chopped parsley, and serve immediately while warm. Enjoy your creamy shrimp fettuccine!
Notes
- For a richer flavor, substitute full-fat cream cheese and whole milk instead of reduced-fat and skim milk.
- You can use fresh or frozen shrimp — just be sure to thaw if frozen before cooking.
- Whole wheat fettuccine adds fiber and a nuttier taste to the dish.
- Adjust seasoning to taste, especially salt and pepper, as reduced-sodium broth is used.
- Adding a squeeze of lemon juice before serving brightens the flavors nicely.
- Leftover pasta can be refrigerated for up to 2 days and gently reheated in a skillet with a splash of milk or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
