Tuscan Garlic Butter Shrimp Pasta with Spinach
25min
35min
4
1000
Chef's Note
For the best flavor, use sun-dried tomatoes packed in oil rather than dry-packed ones. The oil they're preserved in adds an extra layer of rich flavor to the dish. If you prefer a lighter version, you can substitute half the heavy cream with additional chicken broth, though this will affect the macro counts.
Tags
Ingredients
24 oz linguine pasta
32 oz large shrimp, peeled and deveined
6 tbsp unsalted butter
3 tbsp olive oil
8 cloves garlic cloves, minced
1 cup sun-dried tomatoes in oil, drained and chopped
10 oz fresh spinach
2 cups heavy cream
1 cup chicken broth
1.5 cups grated Parmesan cheese
2 tsp Italian seasoning
1 tsp red pepper flakes
2 tsp salt
1 tsp black pepper
1/4 cup fresh basil, chopped
2 tbsp fresh lemon juice
Instructions
- 1
Bring a large pot of salted water to a boil. Cook 24 oz of linguine pasta according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
- 2
While the pasta is cooking, pat 32 oz of shrimp dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
- 3
In a large skillet over medium-high heat, melt 2 tbsp of butter with 1 tbsp olive oil. Add half the shrimp and cook for 2 minutes per side until pink and opaque. Transfer to a plate and repeat with another 2 tbsp butter, 1 tbsp olive oil, and the remaining shrimp.
- 4
Reduce heat to medium and add the remaining 2 tbsp butter and 1 tbsp olive oil to the same skillet. Add 8 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
- 5
Add 1 cup of chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- 6
Pour in 1 cup of chicken broth and 2 cups of heavy cream. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- 7
Add 2 tsp Italian seasoning, 1 tsp red pepper flakes, remaining 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- 8
Gradually add 1.5 cups of grated Parmesan cheese, stirring continuously until melted and sauce is smooth.
- 9
Add 10 oz of fresh spinach in batches, stirring until wilted, about 3 minutes.
- 10
Return the cooked shrimp to the skillet and stir to combine. Cook for 2 minutes until shrimp is heated through.
- 11
Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time.
- 12
Remove from heat and stir in 2 tbsp of fresh lemon juice.
- 13
Garnish with 1/4 cup chopped fresh basil before serving.
Nutrition Information (per serving)
1000
85g
100g
29g
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