Craving a taste of Italy right in your kitchen? Look no further! This Tuscan shrimp pasta recipe is your ticket to a flavorful culinary journey without leaving the comfort of your home. Packed with succulent shrimp, creamy sauce, and perfectly cooked Tuscan shrimp pasta, this dish is sure to impress even the most discerning palates.
Ingredients for Tuscan Shrimp Pasta:
- 1 pound of shrimp, peeled and deveined
- 8 ounces of fettuccine pasta
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 1 cup of spinach leaves
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Instructions:
Cooking the Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and season with salt and pepper.
- Cook the shrimp for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
Preparing the Sauce:
- In the same skillet, add the remaining olive oil.
- Stir in the cherry tomatoes and cook for 2-3 minutes until softened.
- Pour in the heavy cream and bring to a simmer.
- Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
Cooking the Pasta:
- Meanwhile, cook the fettuccine pasta according to the package instructions until al dente.
- Drain the pasta and set aside.
Combining Ingredients:
- Return the cooked shrimp to the skillet with the sauce.
- Add the cooked pasta and spinach leaves to the skillet.
- Gently toss everything together until the pasta is coated in the creamy sauce and the spinach is wilted.
Garnishing:
- Garnish the Tuscan shrimp pasta with fresh basil leaves for a burst of color and flavor.
Serving Suggestions:
- Serve the Tuscan shrimp pasta hot, garnished with additional grated Parmesan cheese if desired.
- Pair with a crisp white wine and crusty bread for a complete meal.
Variations:
- Feel free to customize this Tuscan shrimp pasta by adding your favorite vegetables such as sun-dried tomatoes or mushrooms.
- For a spicy kick, add a pinch of red pepper flakes to the sauce.
Tips and Tricks:
- To prevent overcooking, be sure not to overcook the shrimp. They should be just pink and opaque when done.
- For an extra creamy sauce, you can substitute half-and-half for the heavy cream.
- Don’t forget to season the sauce generously with salt and pepper to enhance the flavors.
Conclusion:
With its tantalizing flavors and creamy texture, this Tuscan shrimp pasta recipe is sure to become a family favorite. Whether you’re cooking for a special occasion or simply craving a comforting meal, this dish ticks all the boxes. So why wait? Gather your ingredients and get ready to indulge in a taste of Italy tonight!
FAQs:
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine works beautifully with this dish, you can use any pasta variety you prefer, such as spaghetti or penne.
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used. Just be sure to thaw them completely before cooking.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving.
Is it necessary to use heavy cream for the sauce?
Heavy cream provides richness and creaminess to the sauce, but you can use half-and-half for a lighter option.
Can I omit the Parmesan cheese?
Parmesan cheese adds a distinctive flavor to the dish, but you can omit it if you prefer or substitute with another cheese of your choice.
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Perfect Tuscan Shrimp Pasta Recipe
Ingredients
- 8-12 oz linguine, or your favorite pasta, even gluten free!
- 1 lb large shrimp, 21-25 ct, peeled and deveined
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese, finely shredded
- Handful of fresh basil leaves, thinly sliced or torn into pieces
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to the package instructions until al dente. While the pasta cooks, make the tuscan shrimp sauce (don’t forget to save 1/2 cup of pasta water).
- Add shrimp to a large mixing bowl and pat dry with paper towels. Season with garlic powder, onion powder, salt, and pepper. Stir to coat in seasoning.
- Set a large non-reactive skillet over medium heat and add oil and butter. Swirl the pan to prevent butter from splattering. Once the butter is done foaming, add the shrimp in a single layer and sauté 1-2 minutes per side or just until cooked through then transfer to a plate.
- In the same pan, add more oil if needed then add sun-dried tomatoes and minced garlic. Cook sauce another minute until fragrant, stirring constantly.
- Stir in the cream and sprinkle parmesan over the top. Bring to a boil while stirring constantly, then reduce heat and simmer for one minute until the sauce is slightly thickened. Season with salt and pepper to taste.
- Add shrimp and most of your chopped basil to the pan and remove from heat.
- When the pasta is done, reserve 1/2 cup of pasta cooking water, then drain the pasta. Add the pasta into the sauce and toss to coat the noodles in sauce. Add reserved pasta water to thin the sauce and reach your desired sauce consistency. Garnish with remaining chopped basil.
Notes
Course: Dinner, Main CourseCuisine: Italian
Keyword: Tuscan Shrimp, Tuscan Shrimp Pasta
Skill Level: Easy
Cost to Make: $$
Calories: 402