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Fettuccine with Shrimp

Fettuccine with Shrimp

F&W’s Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this supereasy pasta.

Calories
200
Carbohydrates
12g
Protein
8g
Potassium
236mg
Fiber
1g
Sugar
15g

Ingredients

  • 12 ounces fettuccine

  • 4 tablespoons unsalted butter

  • 8 scallions (thinly sliced)

  • 3 cloves garlic (thinly sliced)

  • ¾ cup dry white wine

  • ⅔ cup mascarpone cheese

  • 12 ounces shrimp (cooked)

  • 6 ounces curly spinach leaves

  • Salt

  • Pepper

Direction

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain.

  2. Wipe out the pot; melt the butter in it. Add the scallions and garlic and cook over moderately high heat until softened, 2 minutes. Add the wine and simmer until reduced by half, 3 minutes. Stir in the mascarpone. Add the pasta and shrimp and cook, tossing, until the pasta is coated, 3 minutes. Stir in the spinach and season with salt and pepper. Serve hot.

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