Description
This Creamy Tuscan Shrimp Pasta is a restaurant-quality meal that comes together in just 30 minutes. Featuring succulent shrimp, sun-dried tomatoes, and fresh spinach in a velvety garlic butter cream sauce, it is the perfect easy dinner for busy weeknights or special occasions.
Ingredients
Scale
- 8 ounces linguine or fettuccine
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Boil the Pasta: Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Sear the Shrimp: Melt 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper; cook until pink (about 2 minutes per side). Remove and set aside.
- Sauté Aromatics: In the same skillet, melt remaining butter. Sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
- Make the Sauce: Pour in heavy cream, Italian seasoning, and red pepper flakes. Simmer for 3-5 minutes until slightly thickened.
- Wilt Spinach: Stir in spinach until wilted, then mix in Parmesan cheese until smooth.
- Combine: Toss the cooked pasta and shrimp into the sauce. Use reserved pasta water to reach desired consistency. Garnish and serve immediately.
Notes
Pat the shrimp dry with paper towels before searing to ensure a good crust. Avoid boiling the cream sauce too vigorously to prevent separation. For extra brightness, add a squeeze of fresh lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Protein: 24g