There’s something magical about a creamy pasta dish that feels both indulgent and light at the same time. This Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce is all about balance: plump shrimp that are juicy and tender, vibrant cherry tomatoes that burst with sweetness, and fresh spinach that sneaks in a bit of green goodness. All of that wrapped in a velvety cream sauce, clinging to perfectly cooked fettuccine—it’s hard to beat. It’s a weeknight-friendly recipe with restaurant-level flair, perfect for impressing guests or simply treating yourself.

Fettuccine With Shrimp, Tomatoes, And Spinach Cream Sauce Recipe

A little story about my love for creamy pasta dishes 🍤

I remember the first time I cooked shrimp pasta for my family. I had just moved into my first apartment and wanted to create something special without stressing myself out. My mom, a big fan of seafood, was visiting, and I knew shrimp would win her heart. As I stood there sautéing the shrimp in sizzling butter, the aroma of garlic filled the kitchen, and suddenly, it felt like home. When the pasta came together, everyone couldn’t stop talking about how creamy yet fresh it tasted. That moment turned me into a lifelong creamy pasta fan, and since then, I’ve played with endless variations. This recipe, though, is one of my all-time favorites because it has a bit of everything I love—flavor, texture, and vibrant color.

Where this dish comes from

Fettuccine might be the inspiration behind this dish, but the addition of shrimp, tomatoes, and spinach turns it into a celebration of Mediterranean flavors. Creamy pasta has evolved a lot over the years. Originally, sauce was just butter and Parmesan, but the addition of cream has made it even more luscious and versatile. The cherry tomatoes and spinach add a lightness that pairs beautifully with the richness, while the shrimp ties it all together with a seafood twist. It’s an Italian-American classic with a bright, modern touch.

Let’s talk ingredients: the stars of the show

Fettuccine: The wide, flat shape of fettuccine is perfect for holding onto creamy sauces. You can swap it for linguine or even penne if needed, but fettuccine just feels right here.
Shrimp: Plump and juicy, shrimp is the protein hero of this dish. Use fresh or frozen shrimp (just thaw frozen shrimp beforehand). If you’re out of shrimp, scallops or even chicken can work in a pinch.
Cherry tomatoes: These little gems add pops of sweetness and acidity, balancing the richness of the cream sauce. In a pinch, canned diced tomatoes work too, but fresh ones are unbeatable.
Spinach: A handful of fresh spinach brings color and a dose of nutrients. If you’re out, arugula or kale are great substitutes.
Shallot and garlic: Shallots bring a mellow sweetness, while garlic adds depth and aroma. Be sure to mince finely for the best flavor distribution.
Heavy cream: This is the base of the luscious sauce. For a lighter option, half-and-half works, though the sauce will be thinner.
Red pepper flakes: Just a touch for a little kick, but adjust to your heat tolerance.

Kitchen gear: what you need (and what you can skip)

You don’t need fancy equipment for this recipe, but a few tools will make your life easier:

A large pot: For boiling the fettuccine. Make sure it’s big enough so the pasta doesn’t stick together.
A large skillet: Essential for cooking the shrimp and making the sauce. Nonstick or stainless steel both work.
Tongs or a pasta fork: These make it so much easier to toss the fettuccine in the sauce.
A sharp knife: You’ll need it for chopping spinach, slicing shallots, and mincing garlic.
Microplane grater (optional): If you like to finish with a little fresh Parmesan on top, this tool is great!

Step-by-step: how to make fettuccine with shrimp

Let’s walk through the process together—you’ll have dinner ready in no time.

Cook the fettuccine: Start by boiling your pasta in salted water. You want the water to taste like the ocean; it’s the secret to flavorful pasta. Cook it al dente (firm to the bite), drain, and save about ½ cup of that starchy pasta water. Trust me, it’s liquid gold for your sauce!
Sauté the shrimp: Heat up butter and olive oil in a skillet until the butter melts. Toss in sliced garlic, letting it brown slightly to infuse the oil, then remove it to avoid bitterness. Add shrimp and season lightly. Cook them until they turn pink and curl up—don’t overcook, or they’ll get rubbery. Remove and set aside.
Build the sauce: In the same skillet, sauté your shallots until they soften. Add red pepper flakes for a hint of spice, followed by minced garlic. Stir until fragrant—just 30 seconds is enough. Then, throw in the halved cherry tomatoes and minced parsley. Let them cook down a bit before adding the spinach. Watch as the spinach wilts and turns bright green—such a satisfying moment!
Combine everything: Pour in the heavy cream and stir. Return the shrimp to the skillet, and let it all simmer gently. If the sauce looks too thick, stir in a bit of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper. Finally, toss in the cooked fettuccine, making sure every strand is coated in the sauce.
Serve and enjoy: Divide into bowls and garnish with extra parsley if you like. Don’t forget to dig in while it’s warm!

How to make it your own: variations and twists

Gluten-free option: Use your favorite gluten-free pasta. Brown rice or chickpea pasta holds up nicely with creamy sauces.
Dairy-free version: Swap heavy cream for coconut cream or a cashew-based cream substitute. It’ll add a slightly nutty undertone, but still delicious!
Vegetarian adaptation: Skip the shrimp and bulk up the dish with mushrooms or zucchini for a hearty alternative.
Spicy version: Add more red pepper flakes or even a diced fresh chili for extra heat.
Seasonal swaps: In the summer, use fresh basil instead of parsley for a brighter flavor. In cooler months, sun-dried tomatoes can replace fresh cherry tomatoes.

Serving suggestions: elevate your presentation

Serve this dish in shallow bowls so the creamy sauce can pool around the pasta. For a garnish, a sprig of flat-leaf parsley or a light grating of Parmesan adds a beautiful touch. Pair it with a fresh green salad on the side—something crisp and tangy like arugula with a lemon vinaigrette works well.

Perfect drink pairings

For a refreshing sip, try sparkling water with a squeeze of lemon or lime. It cuts through the richness of the sauce beautifully. Unsweetened iced tea with a hint of mint is another great choice, or go for a citrus-forward mocktail like a virgin mojito. If you’re in the mood for something creamy, an ice-cold glass of milk or a coconut water mocktail complements the dish perfectly.

Storing and reheating tips

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream to the pasta before warming it gently on the stovetop or in the microwave. This helps revive the creaminess of the sauce. Avoid boiling it, as the cream sauce may separate.

Scaling the recipe for a crowd or just for one

Cooking for more? Double the ingredients, but keep an eye on your skillet size—it needs to be big enough to handle the sauce and pasta. For a single serving, halve the recipe and still save some pasta water to adjust the sauce consistency. One note: shrimp cook best in batches, so don’t overcrowd your skillet if scaling up.

Troubleshooting: common issues

Sauce too thick? Stir in pasta water a little at a time.
Shrimp overcooked? Next time, take them off the heat the moment they turn pink—they’ll stay tender.
Tomatoes too tart? Add a pinch of sugar to balance the flavor.

Ready to give it a try?

This Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce recipe is one you’ll want to make again and again. Whether you’re cooking for a special occasion or just a cozy dinner at home, it’s a dish that feels like a little celebration. I hope you’ll give it a try and add your own twist—cooking is all about making it your own. Happy cooking!

Frequently asked questions

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking.

2. What’s the best way to reheat this dish?
Add a splash of milk or cream to the pasta, then warm it gently on the stovetop or microwave.

3. Can I substitute spinach with another green?
Yes! Kale, arugula, or even Swiss chard work well here.

4. How can I make the sauce thicker?
Let it simmer a little longer, or add a small spoonful of flour or cornstarch slurry if needed.

5. Can I use a different type of pasta?
Of course! Linguine, spaghetti, or even shorter shapes like penne will work.