Description
A rich and creamy pasta dish with succulent shrimp and Tuscan flavors.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth. Stir in Italian seasoning and bring to a simmer.
- Add sun-dried tomatoes and spinach. Cook until spinach wilts.
- Return shrimp to the skillet. Stir in cooked pasta and Parmesan cheese. Season with salt and pepper.
- Serve immediately.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil.
- Substitute half-and-half for heavy cream for a lighter version.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg