Shrimp Alfredo with Spinach
2 tablespoons olive oil
2 cloves garlic, pushed thru a press
1 shallot, minced
1/4 cup white wine
1 lb large shrimp, raw, peeled, deveined with tails removed
1 1/2 cups heavy cream
3 cups fresh baby spinach
1/3 cup freshly grated Romano cheese
12oz fresh fettuccini pasta
Salt and pepper, to taste
Cook fettuccini according to package instructions; drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallots and garlic and sauté for about 3 to 5 minutes. Add the white wine and cook for about 3 minutes more. Add the shrimp and sauté until pink.
Remove from heat and add the cream and spinach. The spinach will wilt from the heat of the sauce. Stir in the Romano cheese. And season with salt and pepper. (I use a lot of pepper). Add the fettuccini to the skillet and toss a few times to combine. Serve immediately.