Creamy Tuscan Shrimp Pasta

• 8 oz fettuccine
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp olive oil
• Juice of 1 lemon

Steps

1. 1 Cook fettuccine according to package instructions; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side.
4. 4 Remove shrimp and set aside.
5. 5 In the same skillet, sauté garlic until fragrant, about 1 minute.
6. 6 Stir in heavy cream, Parmesan, and red pepper flakes. Simmer until slightly thickened.
7. 7 Add sun-dried tomatoes and spinach, stirring until spinach is wilted.
8. 8 Toss in cooked shrimp and pasta. Add lemon juice and reserved pasta water as needed for consistency.
9. 9 Serve immediately.

Nutrition

Tips

• For a gluten-free option, use gluten-free pasta.
• Feel free to add more Parmesan or lemon juice to taste.
• If you prefer a spicier kick, increase the red pepper flakes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream to maintain creaminess.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Garnish with fresh parsley for a pop of color.

FAQ