Stop in for a cup of coffee

I'll put a star on this recipe



PREP TIME20minutes mins
COOK TIME30minutes mins
TOTAL TIME50minutes mins



COURSEMain Course
CUISINEItalian, Mediterranean


SERVINGS4 servings
CALORIES PER SERVING594 kcal

Author: Julia

Ingredients​

• 1 lb shrimp , fresh, uncooked, shelled and deveined
• 5 tomatoes , medium size, fresh, chopped into large cubes
• 1 cup spinach cooked
• 5 garlic cloves , minced
• 4 tablespoons butter
• 1 tablespoon olive oil
• ¼ lemon
• ¼ teaspoon salt
• ½ teaspoon crushed red pepper or more
• ¼ teaspoon paprika
• 10 oz fettuccine pasta
• ½ cup Parmesan cheese grated, for serving

Instructions​

• Heat a large skillet on medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil, until melted.
• Add fresh shrimp and half the minced garlic. Make sure the shrimp is not crowded. Cook for 1 minute on one side until pink on that side.
• While the shrimp is cooking, generously sprinkle paprika and salt over uncooked side of the shrimp.
• Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
• To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and the remaining amount of minced garlic. Add ½ teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
• In the meantime cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
• Add cooked pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter.
• Add freshly squeezed lemon juice. Depending on the juiciness of your lemon, it could be ¼ of a small lemon or ½ lemon. Don't add too much lemon juice.
• Season with salt and more crushed red pepper. Warm up on medium heat until the shrimp is cooked through, and all ingredients are heated through.
• To serve, top with grated Parmesan cheese.