Fettuccine With Shrimp Tomatoes And Spinach Cream Sauce One Pot

This one-pot wonder is a decadent treat for the senses! Fettuccine pasta, succulent shrimp, and fresh spinach come together in a rich and creamy sauce, infused with the bright flavors of garlic, basil, and oregano.

A comforting, indulgent dish that’s sure to become a family favorite!

Ready Time

45 mins

Yields

8 servings

Ingredients

1 pound fettuccine pasta
2 tablespoons olive oil
2 medium onions, diced
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (250ml) heavy cream
1 cup (250ml) chicken broth
1 can (28 oz/794g) crushed tomatoes
1 pound large shrimp, peeled, deveined
2 cups fresh spinach leaves
1 cup (115g) grated Parmesan cheese

Instructions

Bring a large, heavy pot over medium-high heat and add the olive oil. Once hot, add the diced onions and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the dried basil, oregano, salt, and pepper to the pot, stirring to combine. Cook for 1 minute.

Add the heavy cream, chicken broth, and crushed tomatoes to the pot.

Stir to combine, bringing the mixture to a simmer. Let cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

Add the fettuccine pasta to the pot, stirring to coat the pasta in the sauce.

Bring the mixture to a boil, then reduce the heat to medium-low and let cook, covered, for 15-18 minutes, or until the pasta is al dente. Add the large shrimp to the pot, stirring to combine.

Cook for an additional 2-3 minutes, until the shrimp are pink and cooked through.

Stir in the fresh spinach leaves, letting them wilt into the sauce. Remove the pot from the heat and stir in the grated Parmesan cheese until melted and combined.

Serve hot, garnished with additional Parmesan cheese if desired.

Notes

Use a large, heavy pot to prevent the sauce from burning or sticking to the bottom. This recipe makes 8 servings, so feel free to adjust the ingredient quantities as needed.

For a lighter sauce, use less heavy cream and chicken broth.

If using frozen shrimp, thaw them first and pat dry with paper towels before adding to the pot. Fresh spinach adds a nice texture, but you can substitute with frozen spinach if needed.

Don’t overcook the shrimp, as they’ll become tough and rubbery.

Reserve some grated Parmesan cheese for garnish, if desired. You can also customize this recipe by adding other veggies, like diced bell peppers or mushrooms, to the pot with the onions.