Creamy Tuscan Shrimp & Sun-dried Tomato Pasta
This creamy Tuscan shrimp and sun-dried tomato pasta is a delightful blend of tender shrimp, sun-dried tomatoes, and fresh spinach, all enveloped in a rich and flavorful sauce. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress family and friends alike.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 whisk
Ingredients
- 8 oz pasta Fettuccine or penne.
- 1 lb shrimp Peeled and deveined.
- 1 cup heavy cream
- 1 cup sun-dried tomatoes Sliced (jarred in oil).
- 2 cups fresh spinach
- 3 cloves garlic Minced.
- 1 small onion Chopped.
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper To taste.
- Fresh basil For garnish (optional).
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent.
- Add minced garlic and cook for another 30 seconds, being careful not to burn it.
- Add the shrimp to the skillet, seasoning with salt, pepper, and Italian seasoning. Cook for about 3-4 minutes until the shrimp turns pink and is cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the sun-dried tomatoes and cook for 2-3 minutes.
- Add the grated Parmesan cheese to the cream mixture, stirring until melted and combined.
- Add the fresh spinach and return the cooked shrimp to the skillet. Cook for another 1-2 minutes until the spinach wilts.
- Toss the drained pasta into the skillet with the creamy sauce. Mix well to coat the pasta evenly.
- Adjust seasoning with more salt and pepper, if necessary. Serve hot, garnished with fresh basil if desired.
Notes
Feel free to substitute the shrimp with chicken or vegetables for a different variation. You can also add a pinch of red pepper flakes for some heat. This dish pairs beautifully with a side salad and garlic bread.