Description
Creamy shrimp tuscan fettuccine delivers rich Mediterranean flavors with silky pasta and succulent seafood. Parmesan, garlic, and herbs blend perfectly, creating a luxurious dinner that transports diners straight to coastal Italian kitchens.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) large shrimp, peeled and deveined
Pasta and Carbohydrates:
- 12 ounces (340 grams) fettuccine pasta
- 1/2 cup sun-dried tomatoes, chopped
Flavor and Finishing Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Prepare fettuccine according to package guidelines, then drain and reserve.
- Warm olive oil in a spacious skillet over medium temperature, approximately 350°F.
- Sear shrimp with salt and pepper until they transform into a vibrant pink color, about 2-3 minutes per side. Transfer to a separate plate.
- Using the identical skillet, gently toast minced garlic until aromatic, releasing its robust essence.
- Incorporate sun-dried tomatoes, velvety heavy cream, savory chicken broth, aged Parmesan, aromatic Italian herbs, and zesty red pepper flakes.
- Allow the mixture to gently simmer, stirring periodically, until the sauce reaches a luxurious, thickened consistency, approximately 5-7 minutes.
- Introduce fresh spinach leaves and previously cooked shrimp, continuing to cook until spinach becomes delicately wilted.
- Combine the rich, creamy sauce thoroughly with prepared fettuccine, ensuring each pasta strand is generously coated.
- Plate immediately, garnishing with additional grated Parmesan cheese for an extra layer of decadent flavor.
Notes
- Choose tender, fresh shrimp for the best flavor and texture in this creamy pasta dish.
- Remove shrimp immediately after cooking to prevent overcooking and maintain their delicate, juicy texture.
- Use sun-dried tomatoes packed in oil for a richer, more intense flavor profile in the sauce.
- Swap heavy cream with half-and-half or whole milk for a lighter version of the recipe, adjusting sauce consistency as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 512 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 165 mg