This creamy Shrimp Alfredo with spinach blends indulgence and nutrition in every bite.
Packed with protein-rich shrimp and fiber-filled spinach, it’s a hearty yet wholesome dish.
Made with simple ingredients, it delivers a rich, garlicky flavor while offering good fats from cream and Parmesan.
Quick to prepare, this recipe is perfect for weeknight dinners or effortless meal prep.
Shrimp Spinach Alfredo
Equipment
- large saucepan
- Large skillet
- Mixing bowl
- Measuring Cups & Spoons
- Knife & Cutting Board
Ingredients
- 2 lbs jumbo shrimp peeled and deveined
- 4 tbsp canola oil divided
- 6 garlic cloves minced
- 1 lb fresh spinach
- 2 tbsp unsalted butter
- 2 tbsp parsley flakes
- 1 small onion chopped
- 1½ tbsp kosher salt divided
- 4 tsp paprika not smoked
- 1½ tsp ground black pepper
- 3 cups heavy cream
- 1 cup reserved pasta water
- 1½ lb fettuccine pasta
- 2½ cups freshly shredded Parmesan cheese
Instructions
- Prepare and Marinate the Shrimp: Start by washing your jumbo shrimp under cold running water. Peel and devein if needed, then pat them dry using a clean paper towel. Place the shrimp in a mixing bowl and sprinkle evenly with paprika, half of the kosher salt, and ground black pepper. Add 2 teaspoons of canola oil and gently toss until all shrimp are coated with the spices and oil. Cover the bowl and let the shrimp marinate for about 30 minutes to enhance flavor.
- Boil and Prepare the Pasta: Fill a large saucepan with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to season the water. Add the fettuccine pasta and cook according to the package directions until al dente, usually about 10–12 minutes. Before draining, scoop out 1 cup of the pasta cooking water and set it aside — this will be used later to adjust the sauce’s consistency. Drain the pasta well and set aside in a colander.
- Sauté the Marinated Shrimp: Heat 2 tablespoons of canola oil in a large skillet over medium heat. Once the oil shimmers, add the marinated shrimp in a single layer to ensure even cooking. Cook the shrimp for about 4–6 minutes on one side without disturbing them, allowing them to develop a slight golden color. Flip the shrimp carefully and cook for another 4–6 minutes, or until they turn pink, firm, and opaque. Remove the shrimp from the skillet and transfer them to a plate lined with a paper towel. Set aside.
- Sauté Aromatics for the Sauce: In the same skillet, lower the heat slightly and add the unsalted butter. Let it melt completely, then add the minced garlic and chopped onion. Stir continuously for about 45 seconds to release the aroma, making sure the garlic does not burn. Sprinkle in the remaining kosher salt, paprika, and black pepper, stirring to incorporate the spices evenly into the butter and aromatics.
- Create the Creamy Alfredo Base: Gradually pour in the heavy cream into the skillet, stirring constantly to blend it smoothly with the sautéed garlic and onion mixture. Then add the reserved pasta water in small amounts while stirring, ensuring a silky consistency. Lower the heat to a gentle simmer and let the sauce cook for 6–8 minutes. Stir occasionally to allow it to thicken slightly while infusing flavor.
- Melt the Parmesan for Richness: Gradually add the freshly shredded Parmesan cheese to the simmering cream sauce. Stir constantly to help the cheese melt evenly without clumping. Taste the sauce and adjust seasoning with salt or pepper as needed. The sauce should be luxuriously thick and creamy, with a smooth texture that clings beautifully to pasta and shrimp.
- Incorporate Spinach into the Sauce: Add the fresh spinach to the skillet in batches. Stir gently and allow the spinach to wilt completely into the creamy sauce, which should take 1–2 minutes. This step enriches the sauce with vibrant color and nutritional benefits while adding a fresh flavor dimension to the dish.
- Combine Pasta with Sauce and Shrimp: Rinse the cooked fettuccine briefly with cold water to loosen it. Add the pasta directly into the skillet with the Alfredo sauce and spinach. Toss gently but thoroughly so every strand of pasta is coated with the creamy mixture. Return the cooked shrimp to the skillet and fold them in carefully to prevent overcooking.
- Adjust Sauce Consistency: Check the sauce thickness. If it’s too thick, add small amounts of the reserved pasta water while stirring until the desired consistency is reached. If the sauce seems too thin, allow it to simmer for a few more minutes to thicken naturally. This ensures the perfect balance of creaminess for the pasta.
- Finish and Serve: Sprinkle the remaining parsley flakes generously over the dish for a fresh, herby aroma. Serve your Shrimp Alfredo with Spinach immediately, with extra Parmesan cheese on the side for those who love a richer finish. Pair with a crisp salad or garlic bread for a complete, satisfying meal.
Notes
- Always pat shrimp dry before marinating to ensure even cooking and better flavor absorption.
- Reserve pasta water before draining; it helps adjust the sauce’s consistency perfectly without thinning the flavor.
- Use freshly shredded Parmesan cheese for the creamiest, most flavorful Alfredo sauce. Pre-grated cheese can contain anti-caking agents that affect smooth melting.
- Wilt the spinach just before combining with the pasta to retain its vibrant color and nutrients.
- Adjust salt and pepper gradually during sauce preparation to avoid over-seasoning, as Parmesan is naturally salty.
Chef’s Secrets for Creamy Perfection
The key to a rich, silky Alfredo sauce lies in layering flavors carefully.
Start by sautéing garlic and onions in butter to release their aroma and sweetness.
Gradually add heavy cream and pasta water, stirring constantly, so the sauce emulsifies smoothly.
Incorporating Parmesan slowly ensures it melts evenly and avoids clumping.
For extra depth, let the shrimp marinate with paprika and oil, enhancing their flavor without overpowering the creaminess of the dish.
Timing is crucial add shrimp at the very end to prevent overcooking, keeping them tender and juicy.
Serving Suggestions for Elegant Meals
This Shrimp Alfredo with Spinach is versatile for both weeknight dinners and special occasions.
Serve it immediately with a sprinkle of fresh parsley and extra Parmesan for visual appeal and flavor.
Pair it with a crisp green salad or roasted vegetables to balance the richness.
Garlic bread or a crusty baguette makes a perfect accompaniment, ideal for soaking up every bit of creamy sauce.
For a light touch, a glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the garlic and seafood flavors beautifully.
Storage Tips for Best Freshness
Store leftover Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stovetop, adding a splash of milk or cream to restore its creamy texture.
Avoid microwave reheating at high power, which can make the sauce separate.
For meal prep, consider storing the pasta and sauce separately; cook shrimp fresh on the day of serving to maintain their tenderness and flavor.
Spinach can be added during reheating to refresh the dish without overcooking.
Frequently Asked Questions
1. Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work well, but make sure to thaw them completely and pat dry before marinating. Excess moisture can dilute the sauce and affect cooking.
2. Can I make this recipe lower in calories or fat?
You can use half-and-half or a lighter cream instead of heavy cream, and reduce butter slightly. Keep in mind the sauce may be slightly less rich but still delicious.
3. Can I use other pasta types instead of fettuccine?
Absolutely! Tagliatelle, linguine, or even penne can substitute well. Wider pasta like fettuccine holds the creamy sauce best, but other types are tasty too.
4. How do I prevent the sauce from splitting?
Add Parmesan gradually while stirring and maintain gentle heat. Avoid boiling the cream at high temperatures, which can cause separation. Constant stirring ensures a smooth, velvety sauce.
5. Can I prepare this recipe ahead of time?
Yes, you can prep shrimp, pasta, and sauce separately. Store shrimp uncooked in the refrigerator and combine everything just before serving to keep flavors fresh and shrimp tender.
