Creamy Tuscan pasta with shrimp, spinach, sun-dried tomatoes, and a rich garlic Parmesan sauce.
# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 2 cups baby spinach
04 - 1/2 cup sun-dried tomatoes, sliced, drained
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Aromatics
09 - 5 cloves garlic, minced
→ Liquids
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1/2 tsp dried Italian herbs
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Additional grated Parmesan cheese
# Method:
01 - Boil salted water and cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Add remaining tablespoon of butter to the skillet. Sauté the onion for 2 to 3 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
04 - Add sun-dried tomatoes and cook for 1 minute. Pour in chicken broth, bring to a simmer while scraping browned bits from the pan.
05 - Lower heat to medium-low. Stir in heavy cream, grated Parmesan, Italian herbs, and red pepper flakes. Simmer for 2 to 3 minutes until sauce thickens slightly.
06 - Add baby spinach and stir until wilted.
07 - Return cooked shrimp to skillet along with drained pasta. Toss gently to coat evenly in sauce, adding reserved pasta water gradually to adjust consistency as needed.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped fresh parsley and additional grated Parmesan.
