Creamy Tuscan shrimp with garlic, sun-dried tomatoes, spinach, and Parmesan over fettuccine or linguine.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces fettuccine or linguine
→ Vegetables
03 - 2 cups baby spinach
04 - 1/2 cup sun-dried tomatoes, sliced, drained
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Aromatics
09 - 5 cloves garlic, minced
→ Liquids
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Additional grated Parmesan cheese
# Step-by-Step:
01 - Bring salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook 2 to 3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
03 - Add remaining tablespoon of butter to skillet. Sauté onion until translucent, about 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.
04 - Incorporate sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
05 - Reduce heat to medium-low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
06 - Add baby spinach to the sauce and stir until wilted.
07 - Return shrimp to the skillet with drained pasta. Toss to coat evenly in the sauce, adding reserved pasta water gradually to achieve desired consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped parsley and additional Parmesan cheese.
