Description
This Tuscan Shrimp Pasta is a creamy, savory dish featuring succulent shrimp cooked in a spiced olive oil, tossed with farfalle pasta, a rich Parmesan-heavy cream sauce, fresh spinach, and fire-roasted diced tomatoes. Enhanced with garlic, Italian seasoning, and a splash of dry white wine, it delivers a perfect balance of flavors inspired by Tuscan cuisine, making it an elegant yet comforting meal.
Ingredients
Shrimp and Pasta
- 1 lb. raw peeled and deveined jumbo or extra-large tail-off shrimp
- 12 ounces farfalle pasta
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons Italian seasoning, divided
- 1/3 cup dry white wine (Sauvignon blanc recommended)
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- 15 oz. can of diced fire-roasted tomatoes, drained
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the Shrimp: In a large sauté pan, heat olive oil over medium heat. Add 1 tablespoon of Italian seasoning and swirl to combine with the oil. Place shrimp in the pan and cook about 2 minutes per side until shrimp turn pink, opaque, and are fully cooked through. Remove the shrimp and set aside, tenting with foil to keep warm.
- Deglaze the Pan: Using the same pan (do not wipe it clean), pour in the white wine to deglaze, scraping up any browned bits. Simmer for 1-2 minutes to reduce slightly.
- Melt Butter and Cook Garlic: Add the unsalted butter and minced garlic to the pan. Cook for 1-2 minutes, stirring frequently until the butter is melted and garlic is fragrant.
- Make the Cream Sauce: Stir in the heavy cream and remaining 1 tablespoon Italian seasoning. Bring the sauce to a simmer and maintain this for about 5 minutes to thicken slightly. Then reduce heat to low and whisk in the Parmesan cheese quickly just to melt it through.
- Add Vegetables and Combine: Stir in the fresh baby spinach and drained fire-roasted diced tomatoes. Add the cooked pasta and shrimp back into the pan. Toss everything gently to combine and heat through.
- Serve: Serve the Tuscan shrimp pasta hot, garnished as desired. Enjoy!
Notes
- If using frozen shrimp, thaw overnight in the refrigerator or quickly under cold running water. Remove tails before cooking.
- For a variation, try Italian Roasted Shrimp by baking the shrimp instead of sautéing—prepare the shrimp in the oven while making the sauce and boiling pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
