Ah, Tuscan shrimp pasta—just saying it makes my taste buds tingle. Picture this:
succulent shrimp mingling with a creamy, garlicky sauce, all twirled up in al dente pasta. It’s like a warm hug in a bowl.
(And I swear, every time I whip it up, I’m back in that tiny Italian trattoria from last summer, where the owner convinced me to try his “mama’s secret recipe. “) It’s comfort and indulgence, with a hint of nostalgia, all wrapped up in one dish.
Steps
- Begin by melting butter in a large skillet over medium-high heat. Add flour to form a roux and stir until smooth. Introduce minced garlic and sauté briefly until fragrant.
- Pour in heavy cream, lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Let the mixture simmer for a couple of minutes, adjusting the heat if necessary to prevent excessive bubbling.
- Add the shrimp to the skillet and cook for about 5 minutes until they turn pink and the sauce thickens slightly. Be careful not to overcook the shrimp.
- Incorporate the fresh spinach and basil, cooking for an additional 2 minutes until wilted. Season with salt and pepper according to taste.
- Serve the dish immediately, adding a squeeze of lemon juice and optionally, some grated parmesan cheese for extra flavor.
Ingredients
- 1 pound shrimp, thawed and peeled (31-40 count size)
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes, chopped or julienned
- 1-2 cups fresh baby spinach, packed
- Handful of fresh basil, sliced into thin strips
- Salt and pepper to taste
Nutritional Values
Calories: 396kcal | Carbohydrates: 8g | Protein: 26g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 382mg | Sodium: 977mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1813IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 3mg
FAQ
- Can I use milk instead of heavy cream in this recipe?
- It’s not recommended to substitute heavy cream with milk or half-and-half, as the sauce may curdle and become thinner. If you do choose to substitute, more flour would be needed to thicken the sauce adequately.
- What size shrimp should I use for the Creamy Tuscan Shrimp?
- The recipe uses 31-40 count size shrimp, which are considered large but are closer to medium size. Any medium-to-large shrimp should work well for this dish.
- Is it possible to use frozen spinach instead of fresh?
- While fresh spinach is preferred for the best texture and flavor, you can use frozen spinach if necessary. Ensure that you thoroughly thaw and squeeze out any excess water before adding it to the dish.
- How should leftovers be stored and reheated?
- Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm the shrimp slowly in a small saucepan over low heat, stirring occasionally to prevent the sauce from separating.
- Can this recipe be made with chicken instead of shrimp?
- Yes, you can substitute shrimp with chicken in this recipe. Consider trying a similar dish, such as a Creamy Tuscan Chicken recipe, for best results.
Tips
- For the richest and creamiest sauce, use heavy cream without substituting it with milk or half-and-half, as these alternatives may cause the sauce to curdle and lack thickness.
- When thawing shrimp, run them under cool water for a quick defrost. Opt for raw shrimp over pre-cooked ones to avoid a rubbery texture since they cook swiftly.
- If fresh spinach isn’t available, frozen spinach can be used, but ensure it’s properly thawed and excess water is squeezed out to prevent a watery sauce.
- Enhance the dish by serving it over pasta, rice, or mashed potatoes, or enjoy it with a slice of crusty bread to soak up the flavorful sauce.
Equipment
- Garlic Press – Useful for mincing garlic effortlessly without peeling the cloves.
- Large Skillet – Essential for cooking the shrimp and sauce evenly.
- Measuring Spoons – To accurately measure smaller quantities like lemon juice and Italian seasoning.
- Silicone Spatula or Wooden Spoon – For stirring the roux and sauce without scratching the skillet.
