Tuscan Shrimp Pasta
A creamy and flavorful pasta dish with shrimp, spinach, and tomatoes, perfect for a comforting weeknight dinner.
Equipment
- Large Pot
- Sauté Pan
- Whisk
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 12 ounces farfalle pasta (or your favorite shape)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning (divided)
- 1/3 cup dry white wine (such as Sauvignon blanc)
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 2 cups fresh baby spinach (packed)
- 1 15-ounce can diced fire-roasted tomatoes (drained)
Instructions
- Boil pasta according to package instructions, adding a pinch of salt to the water. Drain and set aside.
- Heat olive oil in a large sauté pan over medium heat. Add 1 tablespoon of Italian seasoning and swirl to release flavors.
- Add shrimp and cook for about 2 minutes on each side until pink and opaque. Remove shrimp and keep warm.
- Pour white wine into the pan to deglaze, simmering for 1-2 minutes. Add butter and minced garlic, cooking until fragrant.
- Stir in heavy cream and remaining Italian seasoning. Simmer for about 5 minutes until slightly thickened.
- Whisk in grated Parmesan cheese until melted and combined. Add spinach and fire-roasted tomatoes, stirring until spinach wilts.
- Toss cooked pasta and shrimp into the sauce, mixing gently until evenly coated. Serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.