How to make Shrimp Pasta in a creamy Alfredo spinach sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor

Pat the cleaned shrimp dry with a paper towel to ensure a nice sear when cooking.

Salt the water with a tablespoon of sea salt for every four cups of water and cook the fettuccine pasta until al dente; save the pasta water.

In a large skillet, add olive oil and pan-sear the shrimp for 1-2 minutes on each side until they have a beautiful color.

Chop up a heap of garlic and some shallots for the sauce.

In a large sauce pot, add butter and a little olive oil, then sauté the shallots first, avoiding adding garlic to prevent burning.

Substitute white wine with dry cherry and let it cook for 2 minutes until the alcohol cooks off.

Add heavy cream and reserved pasta water to the pot, then add all the chopped garlic and bring to a soft boil.

Add spinach and cook until tender.

Add lobster base sparingly for flavor, being cautious of saltiness.

Incorporate grated parmesan cheese, preferably fresh, as it melts better than pre-grated cheese.

Add the cooked pasta to the sauce, mixing well to coat the pasta in the sauce.

Add dried parsley and dried basil, or fresh herbs if preferred.

Finally, add the shrimp to the pasta and sauce, reserving some shrimp for garnish if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens