Creamy Shrimp Fettuccine with Sautéed Green Beans & Spinach

Creamy Shrimp Fettuccine

with Sautéed Green Beans & Spinach

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Delicate fresh fettuccine is at the heart of this deliciously light summer pasta dish. We’re tossing it with seasonal green beans—briefly sautéed in butter to retain their pleasant bite—verdant spinach and crisp, flavorful shrimp. Rich Italian mascarpone cheese creates a luscious, creamy sauce. Just before serving, a garnish of Parmesan and bright, fresh chives completes the meal.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Creamy Shrimp Fettuccine with Sautéed Green Beans & Spinach
Title
time-saving
tips & techniques
Mascarpone
Green Beans
Spinach
Garlic
Chives
Butter
Parmesan Cheese
How To: Hold a Chef's Knife
How To: Mince Garlic
How To: Properly Salt Cooking Water
How to Make Sure Your Pasta is Al Dente
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; halve the green beans crosswise. Peel and finely chop the garlic. Thinly slice the chives.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pot.

Cook the green beans:
3 Cook the green beans:

In the pot used to cook the spinach, melt the butter on medium-high until hot. Add the green beans and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the green beans are bright green and the garlic is fragrant.

Cook the pasta:
4 Cook the pasta:

While the green beans cook, using your hands, carefully separate the strands of pasta; add to the medium pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Add the shrimp & finish the pasta:
5 Add the shrimp & finish the pasta:

While the pasta cooks, pat the shrimp dry with paper towels and transfer to a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp to the pot of green beans and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through and the green beans are slightly softened. Add the cooked pasta, chopped spinach, mascarpone cheese and half the reserved pasta cooking water to the pot; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and chives. Enjoy!

Tips from Home Chefs

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Creamy Shrimp Fettuccine

Prepare the ingredients:
How To: Properly Salt Cooking Water
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans; halve the green beans crosswise. Peel and finely chop the garlic. Thinly slice the chives.

2 Cook & drain the spinach:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pot.

Cook & drain the spinach:
Cook the green beans:
3 Cook the green beans:

In the pot used to cook the spinach, melt the butter on medium-high until hot. Add the green beans and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the green beans are bright green and the garlic is fragrant.

4 Cook the pasta:

While the green beans cook, using your hands, carefully separate the strands of pasta; add to the medium pot of boiling water. Cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
How to Make Sure Your Pasta is Al Dente
Add the shrimp & finish the pasta:
5 Add the shrimp & finish the pasta:

While the pasta cooks, pat the shrimp dry with paper towels and transfer to a bowl. Season with salt and pepper; toss to coat. Add the seasoned shrimp to the pot of green beans and cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through and the green beans are slightly softened. Add the cooked pasta, chopped spinach, mascarpone cheese and half the reserved pasta cooking water to the pot; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 4 dishes. Garnish with the Parmesan cheese and chives. Enjoy!

Plate your dish:
How To: Season to Taste
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