Description
A delightful dish of Tuscan shrimp pasta featuring creamy sauce, succulent shrimp, and vibrant greens, perfect for any dinner occasion.
Ingredients
- 8 oz (225 g) pasta of choice (fettuccine, penne, or spaghetti)
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp paprika
- Salt & pepper to taste
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (75 g) sun-dried tomatoes, chopped
- 2 cups (60 g) fresh spinach leaves
- 1 tsp Italian seasoning
- Optional: crushed red pepper flakes for heat
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package instructions. Drain and reserve ½ cup pasta water.
- Pat the shrimp dry and season with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat, add shrimp, and cook for 2–3 minutes per side until pink. Remove and set aside.
- Melt butter in the same skillet, add minced garlic, and sauté for about 30 seconds. Pour in heavy cream, add Parmesan, sun-dried tomatoes, seasonings, and red pepper flakes if using. Simmer for 2–3 minutes until thickened.
- Add fresh spinach and cook until wilted, about 1–2 minutes.
- Return shrimp to the skillet, toss with drained pasta, adding reserved pasta water for desired consistency.
- Garnish with parsley and extra Parmesan; serve warm.
Notes
Adjust creaminess by varying the amount of heavy cream, and add vegetables or basil for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian