Shrimp and Spinach Alfredo

Ingredients

• Whole wheat pasta

  dry

  6 oz or 170g

• Olive oil

  1 tbsp or 14g

• Shrimp

  raw

  8 oz or 227g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Spinach

  raw

  2 cup or 60g

• Alfredo sauce

  classic, Ragu

  8 oz or 227g

• Parmesan cheese

  shredded

  4 tbsp or 20g

• Nutmeg

  ground

  ¼ tsp or 0.6g

Directions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Pat the shrimp dry, season with the salt and black pepper, and cook 2–3 minutes per side until pink and opaque. Transfer to a plate, reserving any juices.
3. Add the spinach to the same skillet and sauté, stirring, until just wilted, 1–2 minutes.
4. Reduce heat to low, pour in the Alfredo sauce, and warm gently, loosening with a splash of reserved pasta water until smooth and steaming.
5. Return the shrimp and any accumulated juices to the skillet and stir to coat in the sauce.
6. Add the drained pasta and toss until evenly coated, adding more pasta water as needed for a silky consistency.
7. Remove from heat and stir in the Parmesan until melted and the sauce is creamy.
8. Stir in the nutmeg, taste, and adjust seasoning if needed. Serve immediately.