Tuscan Shrimp Pasta
This Tuscan shrimp recipe is a family favorite easy dinner for obvious reasons. Succulent shrimp in a delicious sun-dried tomato creamy sauce with tender pasta.
Servings: 4 Servings
Calories: 609kcal
Ingredients
- 6-8 ounce pasta of choice reserving ½ cup of the cooking water
- 1 Tablespoon butter
- 2 Tablespoon olive oil
- 1 pound raw shrimp peeled and deveined
- 3 garlic cloves minced
- ½ teaspoon dry basil
- ⅓ cup sun dried tomato in oil drained and chopped
- 1 ¼ cup heavy whipping cream
- ¼ cup parmesan cheese shredded
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- In a large pot over medium heat cook pasta in salty water al dente reserving half a cup of the cooking water.
- În a large skillet over medium heat add butter and oil then wait for the butter to melt.
- Add shrimp and cook for 2 minutes until most of the shrimp is no longer pink, we do not want them fully cooked at this stage.
- Add minced garlic and sauté with the shrimp for 30 more seconds.
- Mix in chopped sun dried tomatoes, spinach and cook for another minute.
- Add pasta water, heavy cream, basil, parmesan cheese and mix all well.
- Season with salt and black pepper.
- Add pasta and toss to coat just before serving.
Notes
If using 8 ounces of pasta you might want to increase the heavy cream to 1 ½ cup so you will have a more saucy pasta
Nutrition
Calories: 609kcal | Carbohydrates: 39g | Protein: 26g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 233mg | Sodium: 802mg | Potassium: 506mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2203IU | Vitamin C: 13mg | Calcium: 218mg | Iron: 2mg
