Lemony Shrimp and Spinach Fettuccine

By nlhartman

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.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients

• 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)

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from washingtonpost.com

Preparation

Step 1

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.

Meanwhile, dice the tomato, discarding most of the seeds. Add to the drained pasta in the pot. If you’re using the artichoke hearts, coarsely chop and add to the pot.

Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Stir in the scallions and garlic; cook for 2 minutes, until just softened. Add the shrimp and cook for 1 minute or until they start to turn opaque. Turn them over and cook for 1 minute or until just opaque on the second side. Stir in the wine and the zest.

Whisk together the half-and-half and cornstarch until well blended, then pour into the skillet. Cook for about 3 minutes to form a smooth, thickened sauce, stirring a bit. Pour into the pot with the pasta; add the spinach and toss gently to incorporate. Heat through over medium-low heat. The spinach should wilt a little. Add the cheese, if using. For a saucier consistency, stir in some or all of the reserved pasta cooking water.

Serve immediately.