Lemony Shrimp and Spinach Fettuccine

Make Lemony Shrimp and Spinach Fettuccine for dinner in 40 minutes.
By Bonnie Benwick, The Washington Post Published: May 7, 2014
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Dishes with “primavera” in their names have nothing on this lovely springtime pasta. A combination of nonfat half-and-half and cornstarch makes a convincingly creamy sauce.

Lemony Shrimp and Spinach Fettuccine

4 servings. Serve with a carrot salad.

Kosher salt

6 ounces dried fettuccine

2 teaspoons olive oil

1 medium tomato

3/4 cup loosely packed, jarred artichoke hearts (optional)

3 or 4 scallions

1 lemon

1 medium clove garlic

1 pound peeled and deveined extra-large or jumbo raw shrimp (about 24 total)

1/2 cup dry white wine (may substitute chicken broth)

3/4 cup nonfat half-and-half

1 tablespoon cornstarch

3 cups baby spinach

1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)

•Bring a pot of water to a boil over high heat. Add a pinch of salt and the fettuccine; cook according to the package directions (al dente). Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot (off the heat); drizzle with 1 teaspoon of the oil.