Shrimp & Fresh Basil Fettuccine

Fresh fettuccine with shrimp, sweet corn, tomatoes, spinach, and a crème fraîche finish.

Prep
10 minutes
Cook
15 minutes
Serves
4

Ingredients

  • 12 oz fresh fettuccine
  • 1 lb shrimp, peeled and deveined
  • 4 ears of corn, kernels shaved
  • 1 Cubanelle pepper, large dice
  • 12 cherry tomatoes
  • 3 cups spinach
  • 2 cloves garlic
  • 1 teaspoon red pepper flakes
  • ½ cup crème fraîche
  • ½ cup Parmesan cheese, grated, for serving
  • ½ cup fresh basil, chopped or torn
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (plus more as needed)

Method

  1. Bring a large pot of salted water to a boil.
  2. While the pasta water heats, warm olive oil in a large skillet over medium-high heat. Add the Cubanelle pepper, corn, salt, and pepper. Cook 5–6 minutes until the pepper softens and the corn begins to brown. Set aside in a covered bowl.
  3. Add olive oil, tomatoes, salt, and pepper to the skillet. Cook 4–5 minutes until tomatoes begin to brown. Set aside with the peppers and corn.
  4. Add the fresh fettuccine to the boiling water (usually 2–4 minutes). Reserve ½ cup pasta water, then drain.
  5. Lower the skillet heat to medium. Add olive oil and red pepper flakes for 1 minute. Add spinach and garlic; stir until the spinach is half wilted, about 1 minute. Set aside with the other vegetables.
  6. Raise heat to medium-high. Season the shrimp with salt and pepper. Cook 1–2 minutes per side until pink and just cooked through.
  7. While the shrimp cooks, add the vegetables to the cooked fettuccine with crème fraîche and a splash of reserved pasta water. Toss until coated; add more pasta water as needed.
  8. Remove from heat and stir in the shrimp and fresh basil. Taste and adjust salt and pepper.
  9. Serve topped with Parmesan and red pepper flakes on the side.

Nate's Favorite Recipes