Shrimp Alfredo with Spinach

Recipes like this make it look like you’re effortlessly living your best life, even when you’ve been stuck on the computer for hours and there doesn’t seem to be enough time in the day. Shrimp Alfredo with spinach has a velvety sauce, tender shrimp, a pop of bright green spinach that says healthy greens are my passion—and it’s ready in less than 30 minutes. When friends are on the way over, this creamy pasta recipe gives off full food influencer energy. No ring light or high-maintenance plating required.

While this dish looks and tastes like it dropped from the specials board of a fancy restaurant, you make it in your kitchen with store-bought staples like fresh pasta, vegetables and jarred sauce. We recommend taking the easy route and using precooked shrimp, but you can just as easily sub in fresh uncooked shellfish for even better flavor.

Ingredients for Shrimp Alfredo with Spinach

• Refrigerated fettuccine: This pasta is found in the refrigerated section and cooks lightning fast, making it perfect for quick dinners. Fettuccine’s wide, flat ribbons are the ideal pasta shape for holding onto creamy sauces like Alfredo, giving you that satisfying slurp with every bite.
• Fresh mushrooms: Mushrooms bring a deep, earthy flavor that balances the richness of the Alfredo sauce. Choose button or cremini mushrooms for classic taste and texture. Sauteing them until golden adds a savory, almost meaty quality that rounds out the dish.
• Chopped onion: Onions are the quiet flavor builders of the kitchen. Here, they add a hint of sweetness and depth to the sauce. Yellow onions are a go-to, but white onions work just as well.
• Butter: A small amount adds flavor and richness while helping the mushrooms and onions cook evenly. Butter also enhances the creamy Alfredo base.
• Alfredo sauce: Using jarred Alfredo sauce keeps this recipe simple and weeknight-friendly. Look for one with real cream, butter and Parmesan for the best flavor or whip up a quick Olive Garden copycat. Want to upgrade? Add a little garlic powder, black pepper or a splash of cream to fancy it up.
• Fresh baby spinach: This leafy green wilts down quickly and adds vibrant color and nutrition to the dish. Spinach sneaks in iron, fiber, and vitamins A and C without overpowering the flavor. Chop it up first so it distributes evenly.
• Cooked shrimp: Precooked shrimp make this dish lightning fast to prepare. Just warm them through in the sauce so they stay tender and juicy. Look for medium-sized shrimp (31-40 per pound) for the best bite; they’re big enough to feel substantial, yet small enough that you can get some in every forkful.

Directions

Step 1: Cook the pasta

Cook the fettuccine according to the package directions.

Editor’s Tip: Don’t skip salting your pasta water—it’s your only shot at seasoning the noodles!

Step 2: Make the sauce

Saute the mushrooms and onion in butter in a large skillet until they’re tender. Stir in the Alfredo sauce.

Step 3: Add spinach and shrimp

Add the spinach and shrimp and cook them until they’re just heated through.

Editor’s Tip: Cooked shrimp can turn rubbery fast. Just give them a gentle warm-up.

Step 4: Combine with pasta

Drain the fettuccine and add it to the sauce. Toss to coat the pasta in the sauce.

Editor’s Tip: Finish with freshly grated Parmesan and cracked pepper for a touch of extra seasoning.

Jonathan Melendez for Taste of Home

Shrimp Alfredo with Spinach Variations

• Spice it up: For a subtle kick, stir in a pinch of crushed red pepper flakes or a drizzle of chili oil before adding the Alfredo sauce.
• Try a different pasta: No fettuccine? No problem. Linguine, penne or even zucchini noodles (for a lighter twist) all work well here.
• Add more veggies: To boost the nutritional value of shrimp Alfredo with spinach, add sun-dried tomatoes, roasted red peppers or steamed broccoli.

How to Store Shrimp Alfredo with Spinach

Once cooled, store leftover shrimp Alfredo with spinach in an airtight container in the refrigerator. Don’t let it sit out for more than two hours before storing it. It will lasts in the fridge for up to four days, but because this dish has shrimp and dairy, it’s best enjoyed after a day or two.

How do you reheat shrimp Alfredo with spinach?

Reheat shrimp Alfredo with spinach gently on the stove or in the microwave with a splash of milk or cream to loosen the sauce. Heat it in short bursts, stirring to avoid overcooking the shrimp or separating the sauce.

Shrimp Alfredo with Spinach Tips

Jonathan Melendez for Taste of Home

Can you use fresh shrimp for shrimp Alfredo with spinach?

Yes, you can use fresh shrimp for this recipe. Even if your shrimp are labeled “peeled and deveined,” double-check that vein! To clean raw shrimp, use a paring knife or shrimp deveiner to remove the black vein running along the back. Rinse them under cold water and pat them dry. No one wants gritty shrimp. Before adding the Alfredo sauce in Step 2, cook the shrimp until they begin to turn pink. Then add the sauce, spinach and pasta according to the recipe. Fully cooked shrimp will have curled into a C shape.

What else can you serve with shrimp Alfredo?

A crisp garden salad with a tangy lemon vinaigrette will cut the richness of shrimp Alfredo, or serve baked broccolini on the side. Garlic bread is a must to mop up every last bit of sauce. Finish dinner off with an Italian triple lemon cream cake, because why not overdo it with the creamy richness?