Creamy Tuscan Shrimp pasta
Ingredients:
1 lb (450g) shrimp, peeled and deveined
8 oz (225g) pasta (fettuccine, linguine, or penne work well)
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (or seafood broth)
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
2 cups fresh spinach (or baby spinach)
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Red pepper flakes (optional, for heat)
Instructions:
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Stir in the sun-dried tomatoes and cook for another minute.
Add the heavy cream, chicken broth, and Italian seasoning. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add Parmesan and Spinach:
Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
Add the fresh spinach and let it wilt in the sauce, stirring occasionally.
Combine Everything:
Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together to coat the pasta and shrimp with the creamy sauce.
Adjust seasoning with salt, pepper, and red pepper flakes (if using).
Serve:
Garnish with fresh basil or parsley and serve hot. Enjoy your creamy Tuscan shrimp pasta!
This dish is packed with rich flavors from the garlic, sun-dried tomatoes, and Parmesan cheese, making it an elegant and satisfying meal!