This fettuccine shrimp recipe is complemented with corn and spinach. It is incredibly easy to make and a very satisfying meal.
I am going to use whole wheat pasta for this but you can go ahead and use regular if you prefer. I like the nuttiness of whole wheat pasta in this recipe but it is not a deal breaker.
There are two important things to consider when you are cooking shrimp. First, make sure to devein the shrimp. That is, make sure the black vein that it has on its back is removed. This is the shrimp’s intestine and it is gritty and tastes bad. So, don’t skip that step.
Secondly, know that shrimp cooks very quickly so don’t over cook it. If you do you will end up with rubbery shrimp.
This meal can be made in a snap. What will take the longest is cooking the pasta. But once that is done you will have dinner on the table in no time.
Here is what you need to do for this delicious fettuccine shrimp recipe:
12 oz. whole wheat Fettuccini pasta
1 pound peeled & deveined shrimp
½ cup frozen corn, thawed
½ cup baby spinach leaves
½ large lemon
2 garlic cloves, minced
Salt & Pepper
Bring a large pot of salted water to a boil. Cook pasta as per instructions on package. Drain and reserve some of the liquid.
Heat a large skillet with some olive oil. Add the shrimp and garlic. Cook for 2 to 3 minutes– or until shrimp changes color — stirring occasionally. Squeeze the lemon on the shrimp being careful to remove the pits.
Add the corn and spinach. Cook for 3 to 4 more minutes, stirring occasionally.
Add the cooked pasta and approximately ¼ cup reserved cooking liquid. Season with salt and pepper. Serve.