Tuscan Shrimp Pasta

$To make this tasty dish, gather these main ingredients: - 12 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1 cup heavy cream - 1/2 cup sun-dried tomatoes, chopped - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and black pepper, to taste - 1/4 cup grated Parmesan cheese (for topping) - Fresh basil leaves (for garnish) These ingredients mix together to create a rich and creamy sauce. The shrimp adds a nice protein punch, while the spinach and tomatoes bring freshness. If you want to add more flavor, consider these optional ingredients: - 1/2 teaspoon red pepper flakes (for spice) This little addition gives the dish a nice kick. Adjust it to your taste. To cook this dish, you'll need a few key tools: - Large pot for boiling pasta - Large skillet for sautéing - Wooden spoon or spatula for mixing - Measuring cups and spoons for accuracy Using the right tools makes the cooking easy and fun. Enjoy the process as you create this wonderful meal! {{ingredient_image_2}} To start, bring a large pot of salted water to a boil. Salt helps the pasta taste good. Add 12 ounces of fettuccine and cook according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Before draining the pasta, reserve half a cup of the pasta water. This water helps the sauce later. Drain the pasta and set it aside while you prepare the shrimp. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers, which shows it is hot. Add 1 pound of large shrimp, peeled and deveined. Season them with salt, black pepper, and 1 teaspoon of Italian seasoning. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque when done. Once cooked, remove the shrimp from the skillet and set them aside. In the same skillet, add 3 minced garlic cloves and 1/2 teaspoon of red pepper flakes if you want some heat. Sauté for about 30 seconds until the garlic smells good. Then, add 1 cup of halved cherry tomatoes and 1/2 cup of chopped sun-dried tomatoes. Cook this mixture for about 3 to 4 minutes until the tomatoes soften and start to release their juices. Lower the heat and pour in 1 cup of heavy cream. Let the sauce simmer gently for about 2 minutes. This helps it thicken. If the sauce gets too thick, add a splash of the reserved pasta water until you like the consistency. Toss in 2 cups of fresh spinach and stir until it wilts. Next, add the sautéed shrimp back to the skillet. Mix everything well. Finally, fold in the drained fettuccine, making sure it gets coated with the creamy sauce. Taste your pasta and adjust the seasoning with salt or pepper as needed. Serve the dish hot, topping it with 1/4 cup of grated Parmesan cheese. For a fresh touch, add some basil leaves on top. Serve in a large pasta bowl or platter and enjoy this delightful meal! To make your Tuscan shrimp pasta the best, focus on these tips: - Use fresh shrimp: Fresh shrimp taste better than frozen ones. Look for shrimp with a slight sheen. - Don’t overcook the pasta: Cook the fettuccine until al dente. It should still have a firm bite. - Reserve pasta water: Save some pasta water before draining. This helps thicken your sauce and adds flavor. - Sauté garlic carefully: Cook garlic just until fragrant. If it burns, it turns bitter. - Add spinach last: Toss in the spinach at the end. This keeps it bright and fresh. Avoid these common mistakes to ensure success: - Not seasoning the shrimp: Season shrimp well with salt and pepper. This enhances their natural flavor. - Using too much cream: Follow the recipe for cream. Too much can make the dish heavy. - Skipping the sun-dried tomatoes: They add a rich flavor. Don’t leave them out! - Overcooking shrimp: Shrimp cooks quickly. Remove them from heat as soon as they turn pink. - Not tasting before serving: Always taste your dish. Adjust seasoning as needed for the best flavor. Follow these best practices for perfect shrimp every time: - Pat shrimp dry: Before cooking, pat shrimp dry with a paper towel. This helps them sear nicely. - Cook in batches: If you have many shrimp, cook them in batches. This prevents steaming. - Use medium heat: Cook shrimp over medium heat for even cooking. High heat can cause them to toughen. - Look for color change: Shrimp are done when they turn pink and opaque. This usually takes 2-3 minutes per side. - Let them rest: After cooking, let shrimp rest briefly. This helps keep them juicy and tender. Pro Tips Use Fresh Ingredients: Opt for fresh shrimp and vibrant spinach to enhance the dish's flavor and presentation. Adjust the Spice Level: Control the heat by adjusting the amount of red pepper flakes according to your taste preference. Reserve Pasta Water: Always save a bit of pasta cooking water; it helps in adjusting the sauce consistency without losing flavor. Serve Immediately: For the best texture, serve the pasta right after combining it with the sauce to prevent it from becoming soggy. {{image_4}} If you want to switch the shrimp, you have options. Chicken works well in this dish. Cut it into bite-sized pieces and sauté it like the shrimp. You can also try scallops. They cook quickly and add a nice flavor. For a seafood twist, use fish like salmon or tilapia. Just make sure not to overcook them, as they can dry out. For a vegetarian take, skip the shrimp and add more veggies. Zucchini, bell peppers, or mushrooms are great choices. You can also add chickpeas for protein. To make it vegan, use coconut cream instead of heavy cream. Replace Parmesan cheese with a vegan cheese or nutritional yeast for a cheesy flavor. This way, you can enjoy a creamy, rich dish without any animal products. Fettuccine is classic, but feel free to try other types of pasta. Penne, linguine, or even whole wheat pasta can work well. Gluten-free pasta is a good choice for those with gluten issues. Just cook according to the package instructions for the best results. Each pasta shape gives a different texture and taste, so experiment until you find your favorite! After you enjoy your Tuscan shrimp pasta, let any leftovers cool. Place the pasta in an airtight container. Store it in the fridge for up to three days. Make sure the lid is on tight to keep it fresh. This dish tastes great even the next day! To reheat the pasta, you have a few options. The best way is to use the stove. Pour the pasta into a skillet on low heat. Add a splash of heavy cream or pasta water. Stir until it's warm. You can also use a microwave. Place the pasta in a bowl and cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. You can freeze Tuscan shrimp pasta, but it’s best to do this without the shrimp. Cooked shrimp can become rubbery when frozen. Store the pasta in a freezer-safe container, leaving space for expansion. It can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your tasty pasta later! Yes, you can use frozen shrimp. Just thaw them first. Place frozen shrimp in cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the recipe as usual. Frozen shrimp work well and are often just as tasty. Tuscan Shrimp Pasta pairs well with a few sides. Here are some ideas: - Garlic bread or crusty bread for dipping - A fresh green salad with a light vinaigrette - Roasted vegetables for a healthy touch - A glass of white wine to enhance the flavors These sides add variety and balance to your meal. To add spice, use red pepper flakes. Start with 1/2 teaspoon in the sauce. You can adjust the amount to your taste. Another option is to add diced jalapeños or fresh chili peppers. Both will bring heat and flavor to your pasta. Yes, Tuscan Shrimp Pasta can be healthy. It includes shrimp, which are high in protein and low in calories. Fresh spinach adds vitamins and minerals. Use whole wheat fettuccine for added fiber. Keep an eye on the cream and cheese for calories, but enjoy in moderation. Overall, it’s a tasty choice for a balanced meal. In this article, we explored the tasty world of Tuscan shrimp pasta. We discussed key ingredients, from shrimp to sauce, and shared step-by-step instructions for cooking. You learned tips to perfect the dish and ways to adapt it for different diets. Finally, I covered storage and reheating methods to keep your meal fresh. Tuscan shrimp pasta is easy to make and delicious to eat. Whether you're a pro or a beginner, you can create a tasty meal that everyone will enjoy. Enjoy cooking this dish and trying new ideas!$

A creamy and flavorful pasta dish with shrimp, spinach, and sun-dried tomatoes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon red pepper flakes (optional for spice)
2 tablespoons olive oil
1 teaspoon Italian seasoning
to taste salt and black pepper
1/4 cup grated Parmesan cheese (for topping)
to taste fresh basil leaves (for garnish)

Instructions

In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the shrimp, seasoning them with salt, black pepper, and Italian seasoning. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Once cooked, remove them from the skillet and set aside.
In the same skillet, introduce the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, just long enough for the garlic to become fragrant. Add in the halved cherry tomatoes and chopped sun-dried tomatoes, cooking for approximately 3-4 minutes until the tomatoes soften and begin to release their juices.
Lower the heat, then pour in the heavy cream. Allow the mixture to simmer gently for about 2 minutes so the sauce can thicken slightly. If it becomes too thick, add a splash of the reserved pasta water until you've achieved your desired consistency.
Toss the fresh spinach into the skillet, stirring until it wilts. Next, incorporate the sautéed shrimp back into the skillet, combining everything well. Finally, gently fold in the drained fettuccine, making sure every strand is coated in the luscious sauce.
Taste the pasta and adjust the seasoning with additional salt or pepper, if needed. Serve the dish hot, lavishly topped with freshly grated Parmesan cheese and adorned with fragrant basil leaves for an extra burst of flavor and color.

Notes

Serve with extra Parmesan and fresh basil for garnish.

Keyword creamy, Italian, pasta, shrimp