Tuscan Shrimp & Sun-dried Tomato Pasta Recipe
Do you want a fancy dinner at home? This Tuscan Shrimp & Sun-dried Tomato Pasta Recipe is perfect.
Equipment
- Large pot.
- Large skillet.
- Colander.
- Chef’s Knife
- Tongs
Ingredients
- 1 lb SHRIMP
- 12 oz PASTA
- 1 cup HEAVY CREAM
- 1/2 cup SUN-DRIED TOMATOES
- 2 cups FRESH SPINACH
- 3 cloves GARLIC
- 1/2 cup PARMESAN CHEESE
- 2 tbsp OLIVE OIL
- 1 tsp ITALIAN SEASONING
Instructions
- Fill your large pot with water and salt. Place it on the stove over high heat. Bring the water to a very steady boil.
- Add your pasta to the boiling water now. Cook it until it is firm to the touch. Drain the water and set the pasta aside.
- Heat olive oil in your large skillet over medium. Add the shrimp to the hot pan carefully. Cook them until they turn a pretty pink color.
- Remove the cooked shrimp from the skillet for now. Add the garlic and sun-dried tomatoes to the pan. Stir them for one minute until they smell great.
- Pour the heavy cream into the warm skillet. Let the liquid simmer gently for a few minutes. The sauce will start to get thick and creamy.
- Stir in the fresh spinach and the Parmesan cheese. Wait for the leaves to wilt into the sauce. Add the shrimp and pasta back into the skillet.
- Toss everything together with your tongs very gently. Ensure the sauce coats every single strand of pasta. Serve it while it is still nice and hot.
Notes
- Do not overcook the shrimp or they get rubbery.
- Save a cup of pasta water to thin the sauce.
- Use fresh garlic instead of the jarred kind for flavor.
- Pat the shrimp dry before putting them in the pan.
- Add red pepper flakes if you like a little heat.
- Grate your own cheese so it melts much smoother.
- Keep the heat low when adding the heavy cream.
- Add the spinach at the very last minute of cooking.