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Tuscan Shrimp Pasta

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A creamy and flavorful pasta dish featuring succulent shrimp, sun-dried tomatoes, spinach, and Parmesan in a rich garlic cream sauce.

Ingredients

Scale
  • 12 oz fettuccine or linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Optional: red pepper flakes, parsley for garnish

Instructions

  1. Cook pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add shrimp, season with salt, pepper, and Italian seasoning. Cook until pink, about 2 minutes per side. Remove and set aside.
  3. Add remaining oil and garlic to the skillet; sauté for 30 seconds.
  4. Add sun-dried tomatoes and cook for another minute.
  5. Pour in chicken broth and heavy cream, bringing to a simmer.
  6. Stir in Parmesan cheese and cook until sauce thickens slightly.
  7. Add spinach and cook until wilted.
  8. Return shrimp to the skillet and add cooked pasta. Toss to coat.
  9. Season with additional salt, pepper, and red pepper flakes if desired.
  10. Garnish with parsley and serve hot.

Notes

  • Use half-and-half for a lighter version.
  • Substitute coconut cream for a dairy-free option.
  • Add mushrooms for extra umami flavor.
  • Use gluten-free pasta if desired.

Nutrition

Find it online: https://ukfinda.com/tuscan-shrimp-pasta/