Tuscan Shrimp Pasta Recipe

Tuscan Shrimp Pasta

This flavorful pasta dish is packed with succulent shrimp, creamy garlic sauce, and pops of sundried tomatoes, all reminiscent of the Tuscan countryside.

Ingredients:

• 1 pound shrimp (peeled and deveined)
• 12 ounces pasta (your choice, farfalle recommended)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning (divided)
• 1/3 cup dry white wine (optional)
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups grated parmesan cheese
• 2 cups fresh baby spinach
• 15-ounce can diced fire-roasted tomatoes (drained)
• Salt and freshly ground black pepper (to taste)

Cooking Guide:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (slightly firm to the bite). Reserve about ½ cup of pasta water before draining.
2. Prepare the shrimp: While the pasta cooks, pat the shrimp dry with paper towels. Season them with a pinch of salt, pepper, and half of the Italian seasoning.
3. Make the sauce: Heat olive oil and butter in a large skillet over medium heat. Once melted, add the garlic and cook until fragrant, about 30 seconds.
4. Deglaze the pan (optional): If using white wine, pour it into the pan and scrape up any browned bits from the bottom. Let the wine simmer and reduce by half.
5. Add tomatoes and sundried tomatoes: Add the drained fire-roasted tomatoes and chopped sundried tomatoes to the pan. Cook for about 2 minutes, letting the flavors meld.
6. Simmer the sauce: Stir in the heavy cream, remaining Italian seasoning, and parmesan cheese. Bring to a simmer and cook for 3-4 minutes, until slightly thickened. Season with salt and pepper to taste.
7. Cook the shrimp: Add the shrimp to the simmering sauce and cook for 1-2 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they will become tough.
8. Combine and serve: Toss the cooked pasta, spinach, and sauce together in the skillet. Add reserved pasta water a little at a time, until you reach your desired sauce consistency. Remove from heat and garnish with additional parmesan cheese and fresh parsley (optional).

Tips:

• For extra flavor, marinate the shrimp in a mixture of olive oil, lemon juice, garlic, and Italian seasoning for 15 minutes before cooking.
• If you don’t have white wine, you can substitute with chicken broth.
• Freshly grated parmesan cheese adds the best flavor, but pre-shredded parmesan can be used in a pinch.
• Feel free to adjust the amount of sun-dried tomatoes to your preference. They can be quite flavorful, so start with a smaller amount and add more to taste.
• This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the texture of the shrimp and pasta may change slightly.