Household Mag.

Shrimp Fettuccine

Food + DrinkHailey AndresenComment

We are lucky enough to live incredibly close to a fish market where we typically purchase salmon and shrimp each week. We make every effort to incorporate new recipes with these items, which makes cooking a fun challenge. Since produce is so limited this time of year I have found myself craving something light and fresh. I get it, I'm not fooling anyone with the fettuccine, but I 'm sure you can catch my drift. Lemon, spinach, shrimp. It's light! Right? 


  • 9oz. Fresh fettuccine 
  • 1/2 pound shrimp, tails removed 
  • Juice of 1 lemon
  • 2 cloves of garlic, pressed
  • Two large handfuls of spinach
  • 1 bunch of green onions
  • 2 tablespoons olive oil
  • 1/4 cup butter 
  • Salt & pepper


  • Cook pasta. 
  • In a medium sized sautee pan or skillet sautee shrimp in your butter, olive oil and garlic while your pasta cooks. 
  • When your shrimp is just about done throw in your spinach and continue to sautee. 
  • Drain pasta and combine with shrimp and spinach. 
  • Add lemon juice, green onions, salt and pepper. 

Photography by Amy Frances