Creamy Tuscan Shrimp Pasta

Once the pasta has reached the perfect al dente texture and the shrimp is beautifully cooked, it’s time to bring everything together for that signature creamy sauce that defines this dish. Begin by gently adding the drained pasta to the skillet with the shrimp and sauce. Use a pair of tongs or a large spatula to toss everything together thoroughly. The key here is to ensure that the pasta is evenly coated in the rich, creamy sauce, allowing every strand to soak up the flavors.

Creamy Tuscan Shrimp Pasta

Discover the mouthwatering delight of Creamy Tuscan Shrimp Pasta, a dish that brings the flavors of Italy right to your table. This recipe features succulent shrimp bathed in a rich, creamy sauce with garlic, sun-dried tomatoes, and fresh spinach, all atop perfectly cooked pasta. Perfect for cozy dinners or gatherings, this meal is versatile and easy to customize. Enjoy a culinary experience that combines simplicity and sophistication, sure to impress family and friends.

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Ingredients

8 oz fettuccine or pasta of your choice

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

3 cups fresh spinach

1 cup heavy cream

1 cup grated Parmesan cheese

1 tsp Italian seasoning

Salt and black pepper to taste

Fresh basil leaves for garnish

Red pepper flakes for added spice (optional)

Instructions

Cook the Pasta:

- Bring a large pot of salted water to a boil.

- Add the fettuccine and cook according to the package instructions until al dente.

- Once cooked, drain the pasta, reserving ½ cup of the starchy pasta water for later use. Set the drained pasta aside.

Sauté the Shrimp:

- In a large skillet, heat the olive oil over medium heat.

- Once the oil is shimmering, add the peeled and deveined shrimp to the skillet. Season generously with salt, pepper, and a pinch of red pepper flakes if you like some heat.

- Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.

- Remove the cooked shrimp from the skillet and transfer them to a plate. Set aside.

Make the Sauce:

- In the same skillet used for the shrimp, add the minced garlic and halved cherry tomatoes.

- Sauté for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

- Add the fresh spinach to the skillet, stirring continuously until the spinach is wilted and tender.

- Pour in the heavy cream and stir well to incorporate the ingredients. Allow the mixture to come to a gentle simmer.

- Once simmering, gradually add the grated Parmesan cheese and Italian seasoning, stirring constantly until the cheese is fully melted and the sauce is creamy and smooth.

Combine Everything:

- Return the cooked shrimp back to the skillet, along with the drained fettuccine.

- Toss gently to combine all ingredients, ensuring the pasta and shrimp are well coated in the creamy sauce.

- If the sauce is thicker than desired, gradually add the reserved pasta water until you achieve your preferred consistency.

- Taste and adjust the seasoning with additional salt, black pepper, or red pepper flakes if you desire more spice.

Serve:

- Plate the creamy Tuscan shrimp pasta immediately while hot.

- Garnish each serving with fresh basil leaves and an extra sprinkle of Parmesan cheese for added flavor and visual appeal.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4 servings