Creamy Tuscan-Inspired Shrimp

Sun-dried tomatoes, spinach, and Italian herbs in a Parmesan cream sauce add Tuscan flavor to this shrimp pasta dish.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 617 Calories

Ingredients

• 1 tablespoon chopped fresh parsley
• 6 cloves garlic, minced
• ½ cup white wine
• 6 ounces spaghetti
• ½ cup sliced fresh mushrooms
• 1 pound shrimp
• 1 small yellow onion, diced
• 2 tablespoons salted butter
• ⅔ cup freshly grated Parmesan cheese
• 1 tablespoon water (Optional)
• 1 teaspoon cornstarch (Optional)
• 3 cups baby spinach leaves
• 2 teaspoons dried Italian herb seasoning
• 5 ounces oil-packed sun-dried tomatoes, drained and cut into strips
• 1 ¾ cups half-and-half

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.

Step 2

While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.

Step 3

Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.

Step 4

Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.

Step 5

If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.

Step 6

Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.