Tuscan Shrimp Pasta
Dinner is easy and elegant with this delicious shrimp pasta filled with burst tomatoes and spinach.
Ingredients
- 1 lb dry rigatoni Can sub penne or other short cut pasta
- 3 tbsp salted butter divided
- ¾ lb raw jumbo or large shrimp peeled and deveined
- 2 tbsp garlic divided
- 2 tbsp lemon juice
- 1 cup cherry tomatoes
- ½ cup chicken stock
- ½ cup dry white wine or more chicken stock
- 2 cups heavy cream
- ½ cup grated parmesan plus more for finishing
- 1 tsp onion powder
- 1 tsp dried basil or Italian Seasoning
- salt and pepper
- 2 cups fresh spinach or 10 oz frozen spinach, thawed and drained
Instructions
- Cook pasta according to package directions in salted water.
- In a large skillet over medium high heat, add 2 tbsp butter, shrimp, 1 tbsp of garlic, and lemon juice. Cook until the shrimp are just barely opaque, about 1-2 minutes per side. Remove from pan and set aside.
- In the same pan, add in the whole cherry tomatoes and cook for about 5 minutes, or until the tomatoes begin to brown slightly on the outside. Remove and set aside.
- In the same pan, add remaining butter and garlic and cook until fragrant, 1-2 minutes.Add in white wine (if using) and chicken stock to deglaze the pan. Bring to a simmer and allow to reduce by half.
- Add in heavy cream, parmesan, onion powder, dried basil, salt and pepper to taste. Bring to a simmer and allow the sauce to thicken for about 5 minutes, or until it coats the back of a wooden spoon.
- Add the shrimp, tomatoes, and cooked pasta to the pan and stir to combine. Add in the spinach and simmer for another 2-3 minutes until the spinach has wilted (if using fresh).
- Serve immediately, topped with additional grated parmesan.