Creamy Tuscan Shrimp Pasta

Creamy Tuscan Shrimp Pasta ingredients

• 12 oz linguine or fettuccine
• 1 lb large shrimp, peeled and deveined (tail on or off)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 5 oz fresh spinach
• 1.5 cups heavy cream
• 1/2 cup chicken or vegetable broth, low sodium
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• to taste salt
• to taste black pepper

How to make Creamy Tuscan Shrimp Pasta

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 ounces of linguine and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water.
2. While the pasta cooks, pat the 1 pound of shrimp thoroughly dry with paper towels; this helps them sear better. Season the shrimp generously with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, just until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the 4 cloves of minced garlic, 1/2 cup of chopped sun-dried tomatoes, and 1/4 teaspoon of red pepper flakes (if using), cooking for 1 minute until fragrant.
5. Pour in the 1/2 cup of chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits. Simmer for 2 minutes to reduce slightly.
6. Stir in the 1.5 cups of heavy cream and 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 3-5 minutes, allowing it to thicken slightly. Season with additional salt and pepper to taste.
7. Add the 5 ounces of fresh spinach to the sauce, stirring until it wilts completely, which should take about 1-2 minutes.
8. Return the cooked shrimp to the skillet with the sauce. Add the drained linguine and toss everything together to coat the pasta evenly. If the sauce appears too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
9. Serve immediately, garnished with extra Parmesan cheese if desired.

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