Fettuccine with Shrimp

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

  • Total Time:
  • Servings: 4

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  • 12 ounces fettuccine
  • 4 tablespoons unsalted butter
  • 8 scallions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3/4 cup dry white wine
  • 2/3 cup mascarpone cheese
  • 12 ounces cooked shrimp
  • 6 ounces curly spinach leaves
  • Salt
  • Pepper

How to make this recipe

  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.

Suggested Pairing

Pair this creamy pasta with a lemon-zesty Italian white.

Contributed By Photo © Andrew Purcell Published May 2015

1031032 recipes/fettuccine-shrimp 2015-04-15T19:48:13+00:00 Justin Chapple pasta-and-noodles|4|weeknight-dinner|italian|american|fast may-2015 recipes,fettuccine-shrimp 1031032

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