Description
This creamy Tuscan shrimp pasta recipe is a deliciously rich and comforting dish made from scratch with tender shrimp, sun-dried tomatoes, fresh spinach, and a luscious parmesan cream sauce. It combines perfectly cooked pasta with sautéed garlic and shrimp in a savory sauce that’s ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 8 ounces pasta (fettuccine or penne)
Shrimp and Vegetables
- 1 pound large raw shrimp (deveined and peeled)
- 0.5 cup chopped sun-dried tomatoes (packed in oil)
- 4-5 cloves fresh garlic (minced finely)
- 2 cups fresh spinach
Sauce
- 1 cup heavy cream (full-fat)
- 0.5 cup grated Parmesan cheese (freshly grated)
- 2 tablespoons extra virgin olive oil
Seasoning
- Salt (to taste)
- Freshly cracked black pepper (to taste)
Instructions
- Cook Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until al dente. Reserve about a cup of pasta water before draining.
- Sauté Garlic: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink and opaque, then flip and cook for an additional 2 minutes. Remove shrimp and set aside.
- Sauté Sun-Dried Tomatoes: In the same skillet, add the chopped sun-dried tomatoes and sauté for about 2 minutes until they begin to soften.
- Add Cream: Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer for about 3-4 minutes.
- Wilt Spinach: Add the spinach, stirring until it wilts down into the sauce, about 2 minutes.
- Melt Cheese: Stir in the grated Parmesan cheese until it melts into the sauce. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Combine Shrimp: Return the cooked shrimp to the skillet, tossing to coat in the creamy mixture for about a minute.
- Toss Pasta: Add the drained pasta to the skillet, tossing gently to combine everything. Season with salt and pepper to taste.
- Serve: Serve immediately, garnishing with extra Parmesan or fresh herbs if desired.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- Use freshly grated Parmesan for best flavor and texture.
- Ensure shrimp is cooked just until opaque to avoid toughness.
- You can substitute spinach with kale or arugula for variation.
- Leftovers can be stored in an airtight container and reheated gently on stovetop or microwave.
