Shrimp and Veggie Fettuccine Alfredo

Add buttery shrimp and a variety of vegetables to your classic fettuccine Alfredo for a tasty and filling meal.

Ingredients:

• 8 oz fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup chopped spinach
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Follow the directions on the package to cook the fettuccine until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook until it smells good

Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque

Take the shrimp out of the pan and set it aside

Add the mushrooms to the same pan and cook for about 4 to 5 minutes, until they release their water and get soft

To the pan, add chopped spinach and cherry tomatoes

As the tomatoes and spinach get soft, remove from the heat

Add the heavy cream and bring it to a low boil

Mix in the grated Parmesan cheese until it melts and becomes creamy

Toss the cooked fettuccine in the Alfredo sauce after adding it to the pan

Add the cooked shrimp back to the pan and gently stir to mix

Add pepper and salt to taste

Take it off the heat and stir in the butter until it melts and is fully mixed in

Before serving, sprinkle with fresh parsley