Cooked - Creamy Tuscan Shrimp Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Tuscan Shrimp Pasta

1.0

8.5 oz raw shrimp, peeled and deveined

¼ tsp smoked paprika

¼ tsp garlic powder

½ tsp Italian seasoning

⅛ tsp salt (half of a ¼ tsp)

Pinch of black pepper

2 tsp oil from the sun-dried tomato jar or olive oil

6 oz dry pasta

1 tbsp unsalted butter

½ small onion, finely diced

3 garlic cloves, minced

⅓ cup sun-dried tomatoes ( or cherry tomatoes)

2 cups fresh spinach

1 cup heavy cream ( feel free to add more if you like it very creamy and adjust if needed)

⅓ cup Parmesan

½ tsp dried parsley

¼ tsp chili flakes, optional

½ cup reserved pasta water, used as needed (I only used 2 tablespoons)

Salt and pepper, to taste

Fresh parsley to finish

Cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
Pat shrimp dry and toss with the shrimp seasonings. Heat the tomato oil in a large skillet over medium-high heat. Cook shrimp about 1–2 minutes per side, until opaque and cooked through. Remove and set aside.
Reduce heat to medium. Add butter and onion; cook until softened, about 3–4 minutes. Add garlic and sun-dried tomatoes and stir for 30–60 seconds.
Stir in heavy cream, dried parsley, and optional chili flakes. Gently simmer for 2–3 minutes.
Lower the heat and stir in Parmesan until melted. Add spinach and stir until wilted.
Toss in the pasta. Add more reserved pasta water, I only added 2 tablespoons.
Return shrimp and its juices to the pan and toss just until warmed through. Taste for salt and pepper, then finish with fresh parsley.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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