Creamy Tuscan dish of shrimp, garlic, sun-dried tomatoes, spinach, and pasta in Parmesan sauce.
# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces fettuccine or linguine
→ Vegetables
03 - 2 cups baby spinach
04 - 1/2 cup sun-dried tomatoes, sliced, drained (packed in oil)
05 - 1 small yellow onion, finely chopped
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Aromatics
09 - 5 cloves garlic, minced
→ Liquids
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1/2 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Additional grated Parmesan cheese
# Directions:
01 - Boil salted water and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - In a large skillet over medium-high heat, melt 1 tablespoon butter. Season shrimp with salt and pepper, then cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Add remaining tablespoon butter to the skillet. Sauté chopped onion for 2 to 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan bottom.
05 - Reduce heat to medium-low. Incorporate heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
06 - Stir in baby spinach and cook until wilted.
07 - Return cooked shrimp to the skillet along with drained pasta. Toss to coat evenly, adding reserved pasta water gradually to achieve desired sauce consistency.
08 - Adjust seasoning with salt and black pepper to taste. Serve immediately garnished with fresh parsley and extra Parmesan cheese.
