Mediterranean Shrimp Fettuccine Alfredo Pasta with Sun‑Dried Tomatoes
Classic fettuccine Alfredo gets a Mediterranean twist with juicy shrimp, tangy sun‑dried tomatoes, fresh spinach, and a touch of lemon. Rich yet balanced, this dish is perfect for a special dinner or a comforting weeknight meal.
⏱ Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
12 oz (340 g) fettuccine pasta
1 lb (450 g) large shrimp, peeled & deveined
2 tbsp olive oil (divided)
3 cloves garlic, minced
½ cup sun‑dried tomatoes, chopped (packed in oil, drained)
2 cups baby spinach
1 cup heavy cream
½ cup whole milk
¾ cup Parmesan cheese, freshly grated
Zest & juice of ½ lemon
½ tsp red pepper flakes (optional)
Salt & black pepper, to taste
2 tbsp fresh parsley or basil, chopped
Instructions
1. Cook the pasta
Bring a large pot of salted water to boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.
2. Cook the shrimp
Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
Season shrimp with salt & pepper. Cook 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Make the sauce
In the same skillet, add 1 tbsp olive oil and garlic. Sauté 30 seconds.
Add sun‑dried tomatoes and cook 2 minutes.
Pour in cream and milk; bring to a gentle simmer. Stir in Parmesan until melted and creamy.
4. Combine everything
Add spinach and cook until wilted.
Stir in cooked pasta, shrimp, lemon zest, and juice. Add a splash of reserved pasta water if needed to loosen the sauce.
5. Serve
Sprinkle with parsley or basil and red pepper flakes (if using).
Serve immediately with extra Parmesan.
Notes & Tips
Lighter version: Use half‑and‑half or Greek yogurt instead of heavy cream.
Extra flavor: Add a splash of white wine before the cream for depth.
Make it spicier: Use Calabrian chili paste instead of red pepper flakes.
Protein variation: Swap shrimp for scallops or grilled chicken.
❓ frequently asked questions FAQs
Q: Can I make this without dairy?
Yes — use coconut cream and nutritional yeast instead of Parmesan.
Q: Can I prepare shrimp ahead of time?
Better to cook shrimp fresh to avoid rubbery texture, but you can marinate them earlier.
Q: How do I store leftovers?
Keep in an airtight container in the fridge up to 2 days. Add a splash of milk when reheating.
Nutritional Information
Calories: 560
Protein: 34 g
Fat: 24 g
Carbohydrates: 52 g
Fiber: 5 g
Sugar: 5 g
Sodium: 690 mg