Creamy Tuscan shrimp paired with sun-dried tomatoes, spinach, garlic, and Parmesan in a flavorful 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, packed in oil and 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
# Directions:
01 - Boil salted water and cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, drain and set aside.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
03 - Add remaining 1 tablespoon butter to the skillet. Sauté chopped onion for 2–3 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Incorporate 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 - Lower heat to medium-low and stir in heavy cream, Parmesan, dried Italian herbs, and red pepper flakes. Simmer for 2–3 minutes until sauce thickens slightly.
06 - Add baby spinach and stir until wilted and integrated into the sauce.
07 - Return shrimp and drained pasta to the skillet. Toss to coat with the sauce, adding reserved pasta water incrementally to reach desired consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with chopped parsley and additional Parmesan cheese.
