This delightful recipe combines succulent shrimp with the rich, creamy flavors characteristic of Tuscan cuisine, making it a perfect option for a cozy family meal or an impressive dish for entertaining guests.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach, roughly chopped
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish
8 ounces pasta (fettuccine or spaghetti), optional
Instructions
In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a cup of the pasta water.
In a large skillet, heat olive oil over medium heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes on one side until they turn pink and slightly opaque, then flip and cook for an additional 1-2 minutes. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for another 1-2 minutes.
Add chopped spinach and red pepper flakes to the skillet. Stir occasionally, cooking until the spinach is wilted, about 2-3 minutes.
Pour in the heavy cream and mix, scraping the bottom of the skillet. Once warmed through, add the grated Parmesan cheese and stir until melted. Season with salt and pepper to taste.
Return the cooked shrimp to the skillet, stirring well to coat in the creamy sauce. Allow everything to simmer together for 2-3 minutes.
