Creamy Tuscan pasta with shrimp, sun-dried tomatoes, spinach, and garlic Parmesan sauce for cozy dinners.
# What You'll Need:
→ 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 (packed in oil, 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 until al dente according to package directions. Reserve 1/2 cup of the 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 from skillet and set aside.
03 - Add remaining 1 tablespoon butter to the skillet. Sauté the onion for 2 to 3 minutes until translucent, add garlic, and cook until fragrant, about 1 minute.
04 - Stir in sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
05 - Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Simmer for 2 to 3 minutes until sauce slightly thickens.
06 - Incorporate spinach into the sauce and stir until wilted.
07 - Return cooked shrimp and drained pasta to the skillet. Toss to combine and coat with sauce. Gradually add reserved pasta water to achieve desired consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with fresh parsley and extra Parmesan cheese.
