Ingredients

• 8 ounces fettuccine pasta
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic , divided
• 1 pound shrimp - peeled , deveined, and patted dry
• salt and freshly ground black pepper , as needed
• 1 shallot thinly sliced
• 0.5 teaspoons red pepper flakes
• 2 cups halved cherry tomatoes
• 0.25 cups chopped flat-leaf parsley
• 0.5 cups dry white wine
• 2 cups fresh baby spinach
• 1 cup heavy cream
• flat-leaf parsley sprigs for garnish , optional

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; reserving about 1/2 cup pasta water.
2. 2 Meanwhile, heat butter and olive oil in a large skillet over medium heat until butter is melted. Roughly slice 2 garlic cloves, add to the skillet, and cook until lightly browned, about 2 minutes. Remove garlic from the skillet and discard.
3. 3 Carefully add shrimp to the skillet with a pinch of salt and pepper. Cook until shrimp is pink, opaque, and curled into a "C" shape, 2 to 3 minutes per side. Remove from the skillet and keep warm.
4. 4 Add shallot to the skillet and cook, stirring, until softened, 2 to 3 minutes; stir in red pepper flakes. Mince remaining 2 garlic cloves; add to skillet and cook, stirring, until fragrant, about 30 seconds.
5. 5 Add tomatoes, parsley, and white wine. Bring to a boil, and cook for 2 to 3 minutes. Stir in chopped spinach; cook until just wilted and bright green. Return cooked shrimp to the skillet; stir in cream. Season to taste with salt and pepper.
6. 6 Remove from heat. If sauce is too thick, stir in 1 tablespoon pasta water at a time, until desired consistency is achieved. Stir in pasta, and ladle into serving bowls. Garnish with additional flat leaf parsley sprigs.

Nutrition per serving