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
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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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.