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98% would make again

One-Pot Shrimp And Spinach Fettuccine Alfredo Pasta

Tasty Team


for 8 servings

  • 2 tablespoons butter
  • 1 lb shrimp (455 g), peeled and deveined
  • salt, to taste
  • black pepper, to taste
  • 3 cloves garlic, minced
  • ½ lb bacon (225 g), cooked, cut into small strips
  • 7 oz baby spinach (195 g)
  • 1 ½ cups heavy cream (355 mL)
  • 1 lb fettuccine pasta (455 g), cooked
  • ¾ cup grated parmesan cheese (80 g)
  • ⅓ cup fresh parsley (10 g), chopped

Nutrition Info

    Calories 573
    Fat 29g
    Carbs 45g
    Fiber 2g
    Sugar 2g
    Protein 33g

Estimated values based on one serving size.


  1. In a large pot, heat the butter over medium-high heat until browned.
  2. Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
  3. Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
  4. Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
  5. Toss in the fettuccine, sprinkle over the parmesan cheese.
  6. Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
  7. Remove from heat and serve. Top with a sprinkle of fresh parsley.
  8. Enjoy!

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