Tuscan Shrimp Pasta

$- 12 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 1 cup heavy cream - 2 cups spinach, fresh - 3 cloves garlic, minced - 1/2 cup sun-dried tomatoes, chopped - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - 1/4 cup grated Parmesan cheese - Fresh basil leaves - Olive oil for drizzling When I make Tuscan shrimp pasta, I focus on fresh, quality ingredients. I love using fettuccine because it holds the creamy sauce well. The large shrimp should be peeled and deveined for easy cooking. Heavy cream creates a rich base that brings everything together. Fresh spinach adds a pop of color and a healthy touch. For flavor, I use garlic, which adds depth. Sun-dried tomatoes bring sweetness and a bit of tang. Italian seasoning gives a classic taste, and red pepper flakes can add heat, but it's optional. Finally, I finish the dish with grated Parmesan cheese, fresh basil, and a drizzle of olive oil. These garnishes elevate the dish and give it a beautiful look. Each ingredient plays a role in making this recipe a hearty delight. {{ingredient_image_1}} To boil pasta al dente, fill a large pot with water. Add salt to the water until it tastes like the sea. Bring the water to a boil. Add the fettuccine and cook it according to the package instructions. This usually takes about 10-12 minutes. You want the pasta to be firm, not soft. Tips for reserving pasta water: Before you drain the pasta, scoop out 1/2 cup of the water. This starchy water helps the sauce stick to the pasta later. Set it aside before draining the fettuccine. For perfect seasoning, add salt, black pepper, and Italian seasoning to your shrimp. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side. They should turn pink and opaque when done. How to know when shrimp are done: The shrimp are ready when they curl up slightly and lose their translucent look. Remove them from the skillet and set aside. In the same skillet, add 3 minced garlic cloves and, if you like spice, 1/2 teaspoon of red pepper flakes. Sauté for about 30 seconds until you smell the garlic. Next, add 1 cup of halved cherry tomatoes and 1/2 cup of chopped sun-dried tomatoes. Cook until the tomatoes soften, about 3-4 minutes. How to achieve the right creamy consistency: Lower the heat and stir in 1 cup of heavy cream. Let it simmer for 2 minutes. If the sauce seems too thick, add a splash of your reserved pasta water. Add 2 cups of fresh spinach to the skillet. Stir until the spinach wilts, then return the cooked shrimp to the skillet. Toss everything together until well mixed. Finally, add the drained fettuccine and mix again for even distribution. Tips for ensuring even mixing: Use tongs or a pasta fork to gently mix the ingredients without breaking the pasta. To plate the pasta attractively, use a large pasta bowl. Create a nest of fettuccine in the center. Adding finishing touches for visual appeal: Top with 1/4 cup of grated Parmesan cheese and a sprinkle of fresh basil leaves. A drizzle of high-quality olive oil adds a nice shine and flavor. - Avoid overcooking shrimp: Cook shrimp just until pink and opaque. This takes about 2-3 minutes per side. Overcooked shrimp become rubbery and tough. - Choosing the right size shrimp: Use large shrimp for this dish. They hold up well in the sauce and offer a nice bite. Smaller shrimp may overcook more easily. - Alternative creams to use: If you want a lighter sauce, try using half-and-half or a non-dairy cream. These options can still add richness. - Adding herbs for extra flavor: Fresh herbs like basil or parsley enhance the sauce. Toss them in right before serving for the best taste. - Best wines to serve with Tuscan Shrimp Pasta: A crisp white wine, like Pinot Grigio, works well. It complements the creaminess and shrimp flavor. - Complementary side dishes: A light salad or garlic bread pairs nicely. They add freshness and crunch to balance the rich pasta. Pro Tips Use Fresh Shrimp: Fresh shrimp will enhance the flavor of your dish significantly. If using frozen shrimp, make sure to thaw them completely before cooking. Customize the Spice: Adjust the amount of red pepper flakes according to your heat preference. For a milder dish, reduce the amount or omit it altogether. Perfectly Cooked Pasta: Ensure your fettuccine is cooked al dente, as it will continue to cook slightly when combined with the sauce. Garnish for Flavor: Don't skip the fresh basil and Parmesan cheese on top. They add a wonderful burst of flavor and make the dish visually appealing! {{image_2}} For a vegetarian twist, you can swap shrimp for mushrooms or tofu. Both options soak up flavor well. Use heavy cream or try coconut cream for a dairy-free choice. Adding veggies like bell peppers, zucchini, or asparagus can boost nutrition and color. To spice up your dish, add more red pepper flakes or diced jalapeños. You can also add hot sauce to the creamy sauce. If you like it really spicy, let the sauce simmer longer with these ingredients. This brings out their heat and flavor. If you need a gluten-free meal, use gluten-free pasta like brown rice or chickpea pasta. Check labels to avoid cross-contamination with gluten. Cook it in the same way as regular pasta for a delicious and safe meal. To keep your Tuscan shrimp pasta fresh, place it in an airtight container. This will help lock in flavors and moisture. Store it in the fridge right after it cools down. Cooked pasta lasts about three to five days in the fridge. If you want to keep it longer, consider freezing it. It can last up to three months in the freezer. You can reheat your pasta in two main ways: the microwave or stovetop. For the microwave, place the pasta in a bowl and add a splash of water. Cover it with a damp paper towel. Heat it in short bursts, stirring in between until warm. For stovetop, add a bit of olive oil to a pan over medium heat. Toss in the pasta and stir until heated through. To keep the pasta from becoming dry, always add a little water or cream while reheating. This will help maintain that creamy texture we love. Yes, you can use frozen shrimp. First, thaw the shrimp. Place them in a bowl of cold water for about 15-20 minutes. Change the water halfway through. Once thawed, drain and pat them dry with a towel. This helps them cook evenly. Cook the shrimp as directed in the recipe. If you want a lighter option, consider using half-and-half or whole milk mixed with a bit of flour. You can also try coconut milk for a dairy-free choice. Each option will change the flavor a bit, but they work well. Adjust the seasoning if needed to balance the taste. To save time, you can prepare the shrimp and sauce in advance. Cook the shrimp but don’t add them to the pasta yet. Store them in the fridge. Make the sauce just before serving. Cook the pasta when you’re ready to eat. This keeps everything fresh and tasty. This blog post covered how to make a delicious Tuscan shrimp pasta. You learned about key ingredients, cooking steps, and serving tips. We explored variations, storage tips, and answered common questions. Use this knowledge to create a tasty meal. Enjoy cooking and try different twists on the recipe. Making this dish can impress guests and satisfy your cravings. Happy cooking!$

A creamy and flavorful pasta dish featuring shrimp, spinach, and sun-dried tomatoes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups spinach, fresh
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
1 teaspoon Italian seasoning
to taste Salt and black pepper
1/4 cup grated Parmesan cheese (for topping)
to taste Fresh basil leaves (for garnish)

Instructions

In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp, season with salt, black pepper, and Italian seasoning. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant. Add cherry tomatoes and sun-dried tomatoes, cooking until the tomatoes soften, about 3-4 minutes.
Reduce heat to low, then stir in the heavy cream. Let it simmer gently for 2 minutes, allowing the sauce to thicken slightly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the fresh spinach to the skillet, stirring until wilted. Then, return the cooked shrimp to the skillet and toss everything together until well combined. Finally, mix in the drained fettuccine.
Once everything is coated in the creamy sauce, taste and adjust seasoning if needed. Serve the pasta hot, topped with grated Parmesan cheese and fresh basil for a burst of color and flavor.

Notes

Serve in a large pasta bowl, garnished with extra chopped basil and a sprinkle of Parmesan cheese. Add a drizzle of high-quality olive oil on top for a touch of elegance.

Keyword creamy, Italian, pasta, shrimp