Spinach Shrimp Fettuccine Recipe
Spinach Shrimp Fettuccine Recipe photo by Taste of Home

Spinach Shrimp Fettuccine Recipe

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4.5 7 12
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"I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it," Kristin Walker writes from chesapeake, Virginia. "It's easy and light and fits into my busy schedule."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 1 pound uncooked fettuccine
  • 1 package (6 ounces) baby spinach
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 pound uncooked medium shrimp, 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

Nutritional Facts

1-1/4 cup: 283 calories, 5g fat (1g saturated fat), 85mg cholesterol, 209mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 17g protein Diabetic Exchanges:2 starch, 1-1/2 lean meat 2 vegetabl


  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer.
  2. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese. Yield: 8 servings.
Originally published as Spinach Shrimp Fettuccine in Taste of Home April/May 2005, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 1, 2015

"I loved it but I added some feta cheese to it for more flavor."

Reviewed Feb. 9, 2015

"Very easy to prepare and delicious!"

Reviewed Mar. 3, 2013

"add more tomatoes and some mushrooms"

Reviewed Sep. 25, 2012

"Added zucchini to the recipe and it was delicious!"

Reviewed May. 2, 2012

"This was Ok but not great, it was too bland for my taste."

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