If you’re craving a simple pasta dish for the summer that goes from skillet to table in about 20 minutes, this ultra-flavorful Tuscan Shrimp Pasta is going to satisfy you while saving time in the kitchen. The sauce is a creamy combination of butter, shallots, garlic, sun-dried tomatoes, spinach, cream and of course plenty of good grated parmesan. A splash of lemon and lemon zest brightens the dish beautifully. For the shrimp, you’ll want them on the larger size so they stay nice and plump. You can serve them whole or cut into two or three bite-sizes pieces. Either way, the shrimp will be swimming in a sea of Tuscan goodness in that skillet and ready before you pour your second glass of wine. This is a perfect dish anytime, but especially in the summer when the last thing we want to do it match our kitchen to the sweltering outdoors!
| Servings |
- 1 1/2 pounds large shrimp, raw, deveined, tail removed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 small shallot, diced (about ¼ cup)
- 1/4 cup sun-dried tomatoes, softened in hot water drained, chopped fine
- 1 teaspoon all-purpose flour
- 1 tablespoon garlic, minced (4-5 cloves)
- 1 1/2 cup heavy whipping cream, room temperature
- 1/2 cup parmesan cheese, grated, plus more for garnish
- 1 1/2 cups cherry tomatoes, halved
- 2 cups baby spinach
- zest of 1/2 lemon
- 2 teaspoon lemon juice
- salt to taste
- 1 tablespoon fresh parsley, finely chopped for garnish
- 1 TBSP fresh parsley finely chopped for garnish
Ingredients
For the Tuscan Sauce:
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- Fill a large pot with water and 2 teaspoons of salt. Bring to a boil and then add linguine, cooking to al dente, about 10 minutes. Drain but do not rinse and set aside. Season shrimp evenly with salt and pepper. To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook about 2-3 minutes per side. Transfer the cooked shrimp to a plate and tent to keep warm. Set aside. Reduce heat to medium and add butter. Once melted, add shallots and sun-dried tomatoes. Cook until the shallots are softened (4-5 minutes). Add garlic and cook for 1 more minute. Sprinkle flour over the top and stir to combine. Add heavy cream, parmesan cheese, and cherry tomatoes. Stir to combine, scraping up the browned bits from the bottom of the pan as you go. Add spinach and stir to combine. Cook for 2-3 more minutes, or until the spinach is wilted. Add the shrimp and linguine to the skillet. Reduce heat to low. Simmer until the cheese is fully melted and the sauce has thickened slightly, about 2-3 minutes. Zest half of a lemon and 2 teaspoons of lemon juice to the skillet and gently stir to combine. Salt to taste if necessary. Serve immediately garnished with finely chopped parsley.
