Ever find yourself craving something that’s a mix of comfort and elegance? Like that moment when you hear a song on Spotify that you can’t stop replaying, this Creamy Tuscan Shrimp and Spinach Pasta is a dish you’ll want to revisit again and again. It’s like a cozy sweater on a crisp autumn day—rich, indulgent, and somehow, a little bit luxurious.
Steps
- Heat butter in a large skillet over medium-high heat. Combine with flour and stir for about a minute until smooth. Introduce garlic and sauté until it becomes fragrant, roughly 30 seconds.
- Pour in the cream and add lemon juice, Italian seasoning, and sun-dried tomatoes. Allow the mixture to simmer for around 2 minutes, reducing the heat if it bubbles excessively.
- Include the shrimp in the skillet and cook for about 5 minutes until they turn pink and the sauce slightly thickens. Avoid overcooking the shrimp to maintain their texture.
- Incorporate the spinach and basil, cooking for an additional 2 minutes until wilted. Adjust seasoning with salt and pepper to taste, and serve promptly.
- For added flavor, squeeze extra lemon juice over the dish before serving. Optionally, top with grated parmesan for a richer taste.
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Ingredients
- 1 pound shrimp (31-40 count size), thawed and peeled
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic, minced
- 1 cup heavy or whipping cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes, chopped or julienned
- 1-2 cups fresh baby spinach, packed
- A handful of fresh basil, cut into thin strips
- Salt and pepper, to taste
Nutritional Values
Calories: 396kcal | Carbohydrates: 8g | Protein: 26g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 382mg | Sodium: 977mg | Potassium: 425mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1813IU | Vitamin C: 11mg | Calcium: 232mg | Iron: 3mg
FAQ
- Can I substitute the heavy cream with a lighter alternative?
- It’s not recommended to replace the heavy cream with half-and-half or milk, as the sauce may curdle and become thinner and less rich. More flour would be needed to thicken it properly.
- What type of shrimp should I use for this recipe?
- Medium-to-large shrimp work well for this dish. Frozen shrimp that are deveined and peeled are convenient and usually fresher than those at the seafood counter.
- Can I use pre-cooked shrimp instead of raw shrimp?
- While raw shrimp are preferred for their quick cooking time, you can use pre-cooked shrimp. Just ensure you heat them through without overcooking to avoid a rubbery texture.
- What can I serve with Tuscan shrimp?
- This dish pairs nicely with pasta, rice, or mashed potatoes. You can also enjoy it with crusty bread or garlic bread to soak up the sauce. A side salad with Italian dressing complements the meal well.
- How should I store and reheat leftovers?
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat slowly in a small saucepan over low heat to prevent the sauce from separating, stirring occasionally. Freezing is not recommended as the cream sauce may not hold up well.
Tips
- For the best texture, use raw shrimp instead of pre-cooked ones, as they cook quickly and prevent a rubbery consistency.
- Opt for fresh spinach to fully enjoy the burst of freshness and flavor, but if using frozen, ensure it’s well-thawed and squeezed of excess water.
- Avoid substituting heavy cream with lighter options like milk or half-and-half, as these can cause the sauce to curdle and become less rich.
- Enhance the dish by serving it with crusty bread to soak up the creamy sauce or over pasta for a complete meal.
Equipment
- Garlic Press – For mincing garlic effortlessly without peeling the cloves.
- Large Skillet – Ideal for cooking the shrimp and sauce together.
- Lemon Squeezer – To easily extract juice from the lemon.
- Sun-Dried Tomatoes (in oil) – If not readily available at your local grocery store.