Tuscan Shrimp Pasta
This tuscan shrimp pasta is loaded with garlic, sun-dried tomatoes, and spinach. It's creamy, delicious, and incredibly easy to make!
Servings: 4
Ingredients
- ½ lb raw shrimp peeled and deveined
- ½ lb pasta cooked al dente *see notes*
- 1 cup heavy cream
- ¼ cup parmesan cheese freshly grated
- 4 sun dried tomatoes finely chopped
- 1 cup spinach fresh
- ½ shallot finely diced
- 2 garlic cloves finely minced
- ¼ teaspoon red pepper flakes optional
- 3 tablespoons butter
- 1 tablespoon olive oil
- splash pasta water
- salt and pepper to taste
Instructions
- Heat one tablespoon of butter and olive oil in a skillet. Add the raw shrimp, season with salt and pepper, and cook for 30 seconds on each side.
- Once the shrimp are cooked, remove them from the skillet and set it aside.
- Add the remaining butter to the skillet along with the shallots, garlic, sun dried tomatoes, and red pepper flakes. Cook for 30 seconds.
- Stir in the spinach and cook for a few seconds. Add the heavy cream and parmesan cheese and let it simmer for a few minutes. Once the sauce thickens, season it with salt and pepper.
- Add the pasta and a splash of pasta water. Give it a good stir, add the shrimp, check for seasoning, and serve immediately.
Notes
- I used fusilli col buco pasta, but any pasta will work. Just make sure to cook it in boiling salted water until it's al dente.
- If the sauce thins out too much after adding the splash of pasta water, cook it over high heat for a minute or two and add more parmesan cheese.
Nutrition
Calories: 524kcal | Carbohydrates: 47g | Protein: 12g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 198mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1944IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 1mg