The Washington Post

Lemony Shrimp and Spinach Fettuccine

Lemony Shrimp and Spinach Fettuccine 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Apr 23, 2014

Dishes with "primavera" in their names have nothing on this lovely springtime pasta. A combination of nonfat half-and-half and cornstarch makes a convincingly creamy sauce.

Serve with a carrot salad.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • Kosher salt
  • 6 ounces dried fettuccine
  • 2 teaspoons olive oil
  • 1 medium tomato
  • 3/4 cup loosely packed, jarred artichoke hearts (optional)
  • 3 or 4 scallions
  • 1 lemon
  • 1 medium clove garlic
  • 1 pound peeled and deveined extra-large or jumbo raw shrimp (about 24 total)
  • 1/2 cup dry white wine (may substitute chicken broth)
  • 3/4 cup nonfat half-and-half
  • 1 tablespoon cornstarch
  • 3 cups baby spinach
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)

Directions

Bring a pot of water to a boil over high heat. Add a pinch of salt and the fettuccine; cook according to the package directions (al dente). Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot (off the heat); drizzle with 1 teaspoon of the oil.

Meanwhile, dice the tomato, discarding most of the seeds. Add to the drained pasta in the pot. If you’re using the artichoke hearts, coarsely chop and add to the pot.

Trim the scallions, then coarsely chop. Use a zester to peel strips or grate zest from the lemon without catching any of the pith. Mince the garlic.

Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Stir in the scallions and garlic; cook for 2 minutes, until just softened. Add the shrimp and cook for 1 minute or until they start to turn opaque. Turn them over and cook for 1 minute or until just opaque on the second side. Stir in the wine and the zest.

Whisk together the half-and-half and cornstarch until well blended, then pour into the skillet. Cook for about 3 minutes to form a smooth, thickened sauce, stirring a bit. Pour into the pot with the pasta; add the spinach and toss gently to incorporate. Heat through over medium-low heat. The spinach should wilt a little. Add the cheese, if using. For a saucier consistency, stir in some or all of the reserved pasta cooking water.

Serve right away.

Rate it

Recipe Source

Adapted from “Eat What You Love Everyday: 200 All-New, Great-Tasting Recipes Low in Sugar, Fat, and Calories,” by Marlene Koch (Running Press, 2014).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (2)

Rate this recipe

Nutritional Facts

Calories per serving: 370


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 175mg 58%

Sodium: 270mg 11%

Total Carbohydrates: 43g 14%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 31g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle
Show Comments