Creamy Tuscan Shrimp & Spinach Pasta
A quick and easy pasta dish featuring juicy shrimp, creamy sauce, and fresh spinach, perfect for busy weeknights.
Ingredients
Pasta
- 8 oz Fettuccine or spaghetti Penne works if you prefer that shape.
Seafood
- 1 lb Large shrimp, thawed No tails saves headaches.
Vegetables
- 4 cups Fresh baby spinach Bagged ones from the fridge aisle work fine.
- 3 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, packed in oil Best for flavor.
Sauce
- 1 cup Heavy cream For a lush sauce.
- 1/2 cup Parmesan cheese, grated Plus extra for serving.
- 2 tbsp Olive oil
- 1 tsp Salt To taste.
- 1/2 tsp Black pepper To taste.
- 1 tbsp Italian herbs Dried or fresh.
Instructions
Preparation
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add shrimp, sprinkle with salt and pepper, and quickly sear until pink. Remove shrimp from skillet.
Cooking
- In the same skillet, add minced garlic and sun-dried tomatoes, cooking until fragrant.
- Stir in the heavy cream and let it simmer to thicken slightly.
- Add the spinach and cooked shrimp back to the skillet, cooking until the spinach wilts.
- Finally, mix in the drained pasta and grated Parmesan cheese. Toss well to combine.
- Adjust seasoning with additional salt and pepper to taste before serving.
Notes
Always serve with a big squeeze of fresh lemon and good crusty bread to mop up the creamy sauce. Consider adding a simple salad on the side.