Cook’s Nation

This simple Alfredo recipe takes shrimp to the next level! Fettucini pasta is smothered with a velvety alfredo sauce, tender shrimp, crimini mushrooms, and baby spinach. Toasted pine nuts gives this simple dish an elegant flair.

For best results, remember not to over cook the shrimp. You can make your own Alfredo sauce or, on busy days, you can use any of your favorite store variety.

Try this recipe with extra wide egg noodles for a different take on this delicious recipe.

Ingredients

• 1 Bag of Fettucini Pasta
• 1/4 cup pine nuts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 Medium Onion (finely diced)
• 1 Garlic Clove (finely minced)
• 1 cup sliced crimini mushrooms
• 1 lb medium Shrimp (shells and tales removed)
• 1 Jar Alfredo Sauce (you can also use your own Alfredo recipe)
• 1/2 cup Baby Leaf Spinach (torn into smaller pieces by hand)
• pinch of salt
• pinch of peper
• 2 tablespoons finely chopped parsley

Directions

1. Start the pasta water
   1. Fill a large pot with water. Cover and place on oven on high.
2. Toast the pine nuts
   1. Preheat your oven’s broiler
   2. On a small sheet pan, place pine nuts on aluminum foil
   3. Toast pine nuts for 1-2 minutes until a light golden color
   4. Do not over toast.
3. Begin heat up (or make) the Alfredo sauce
   1. In a medium pot, heat up alfredo sauce on low temperature
4. Prepare the pasta
   1. Add the pasta to pasta water
5. Sautee onions, garlic, mushrooms, and shrimp
   1. Melt 2 tbs if butter with 1 tbs of olive oil
6. Add Alfredo sauce to the shrimp
7. Add the spinach and pine nuts.
8. Assemble the dish.