Ingredients Seafood Shrimp Fettuccine with Shrimp 4.5 (2) 3 Reviews F&W’s Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this supereasy pasta. Slideshow: More Pasta Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Andrew Purcell Total Time: 30 mins Yield: 4 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 Directions In a large pot of salted boiling water, cook the pasta until al dente. Drain. 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. Rate it Print