Spinach Shrimp Fettuccine

• servings: 8
• total time: 20 minutes

Ingredients

1 pound uncooked fettuccine

1 package (6 ounces) baby spinach

2 tablespoons olive oil

4 garlic cloves, minced

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 medium plum tomatoes, seeded and chopped

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 cup shredded Parmesan cheese

Directions

Step 1: Cook the pasta

Cook the fettuccine according to the package directions.

Step 2: Saute the vegetables and shrimp

Meanwhile, in a large skillet, saute the spinach in the oil for two minutes or until the leaves begin to wilt. Add the garlic and cook for one minute longer. Add the shrimp, tomatoes, Italian seasoning and salt, and saute them for two to three minutes or until the shrimp turn pink.

Step 3: Mix with the pasta and cheese

Drain the fettuccine, add it to the skillet and toss to coat the pasta. Sprinkle the shrimp and pasta mixture with the Parmesan cheese.

Notes

Use mature spinach. Regular spinach has many advantages over baby spinach: It costs less, has a stronger flavor and tastes better when cooked. Wash the spinach well to ensure you remove any dirt, cut off and discard the tough stems and chop the leaves into bite-sized pieces or ribbons.

Make it creamy: For a saucier pasta, save the pasta water when you drain the fettuccine. Pour a couple of tablespoons at a time into the cooked shrimp mixture until you like the sauciness, and then add the noodles. The starchy pasta water becomes creamier if you melt a tablespoon of butter into the cooked shrimp mixture. (Psst: Try this cold-water pasta hack to make the liquid even starchier.)

Raid the garden and fridge: To give spinach shrimp fettuccine a spicy bite, sprinkle in minced fresh chile or red pepper flakes when you put the garlic in the skillet. Replace or add other chopped or sliced vegetables for a more colorful and expansive pasta dish. Our favorite additions include sweet onion, mushrooms, zucchini, yellow bell pepper, asparagus and sugar snap peas. Substitute or add a more pungent cheese, such as feta or blue cheese, for extra creaminess and flavor.