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Creamy fettuccine topped with shrimp, cherry tomatoes, spinach, Parmesan, parsley, and lemon zest in a white bowl.

Ultra-Creamy Baked Brie Shrimp Fettuccine

This baked shrimp fettuccine combines Brie, cream cheese, cherry tomatoes, and spinach in a rich, creamy sauce, finished with Parmesan, parsley, and lemon zest.
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Ingredients Method

Ingredients
  

  • 500 g raw shrimp
  • 150 g cream cheese
  • 150 g Brie cheese
  • ½ tsp paprika estimated
  • ½ tsp garlic powder estimated
  • ½ tsp dried oregano estimated
  • ¼ tsp chili flakes estimated
  • 250 g cherry tomatoes
  • 1 tbsp extra virgin olive oil estimated
  • Coarse flaky sea salt to taste
  • Freshly cracked black pepper to taste
  • 1 tbsp finely minced garlic
  • 2 generous handfuls fresh baby spinach estimated
  • 250 g cooked fettuccine pasta estimated; weigh dry before cooking
  • 2 tbsp finely grated Parmesan cheese estimated
  • 1 tbsp fresh Italian parsley chopped (estimated)
  • 1 tsp fresh lemon zest estimated

Method
 

  1. Place the raw shrimp in a deep oval ceramic baking dish. Add the cream cheese to one side and the unwrapped Brie to the opposite side beside the shrimp.
  2. Season with paprika, garlic powder, dried oregano, and chili flakes. Add the cherry tomatoes, drizzle with olive oil, and season with flaky sea salt and black pepper. Scatter the minced garlic over the shrimp and tomatoes.
  3. Cover the surface with a generous layer of fresh baby spinach, then cover the dish with its lid.
  4. Bake in a preheated oven until the shrimp are cooked, the tomatoes have softened, and the cheeses are molten and bubbling. The recipe source does not specify an oven temperature or baking time.
  5. Carefully remove the lid, directing the hot steam away from your hands and face.
  6. Use a fork to mash the softened cream cheese into the hot pan juices and wilted spinach. Break up the Brie and stir it through with the burst tomatoes and shrimp until glossy and creamy.
  7. Add the steaming cooked fettuccine directly to the sauce.
  8. Sprinkle with Parmesan, chopped Italian parsley, and fresh lemon zest.
  9. Toss and fold until the fettuccine is coated and the shrimp, tomatoes, and spinach are evenly distributed.
  10. Serve immediately while hot and creamy.