Tuscan Shrimp

Tuscan Shrimp is a delicious taste of Italy. Garlicky, buttery, sautéed shrimp tossed with sun dried tomatoes, spinach, and herbs in a creamy, white wine Parmesan sauce. Serve over linguini noodles with a knob of warm, buttered, Italian bread. È così buono! It’s so good!

Tuscan Shrimp Recipe

Tuscan Shrimp

Scott James Gaspard

Garlic shrimp in creamy parmesan sauce with sun dried tomatoes, spinach and herbs

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Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2 people

Calories 662 kcal

Equipment

• large pot – for the pasta
• large colander – for the pasta
• large skillet
• cutting board
• kitchen knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 ounce linguini pasta
• 1 tbsp salted butter
• 3 clove garlic – finely diced
• ½ pound shrimp – large, peeled and deveined
• ¼ cup yellow onion – diced
• 2 ½ ounce sun dried tomatoes – jarred strips in oil, drained
• ½ cup white wine – dry
• 1 cup half & half
• ¼ tsp salt – to taste
• ¼ tsp black pepper – to taste
• 1 ½ cup baby spinach leaves – washed
• ½ cup Parmesan cheese – freshly grated
• ¼ tsp fresh oregano – minced
• ¼ tsp fresh basil – minced
• ¼ tsp fresh thyme – minced
• ¼ tsp fresh rosemary – minced
• ½ tbsp fresh parsley – chopped

Instructions

 

• Bring a large pot of water to boil, then add the linguine, and cook to package instructions while you prepare the rest of the meal. When done, remove to a colander and set aside. Do this first because it will take longer to cook the pasta than it will take to cook the rest of the meal.
  6 ounce linguini pasta
• Heat a large skillet over medium-high heat. Melt the butter and fry the garlic for a minute until fragrant. Add the shrimp, and fry for a couple of minutes on each side just until pink. Transfer to a bowl and set aside.
  1 tbsp salted butter, 3 clove garlic, 1/2 pound shrimp
  
• Add the onion and sun dried tomatoes to the garlic butter and cook until tender.
  1/4 cup yellow onion, 2 1/2 ounce sun dried tomatoes
  
• Add the white wine, and allow it to reduce by half while scraping up any bits in the bottom of the pan.
  1/2 cup white wine
  
• Reduce heat to medium-low. Add the half & half and bring to a low simmer, stirring occasionally. Season with salt and pepper to your liking.
  1 cup half & half, 1/4 tsp salt, 1/4 tsp black pepper
  
• Add the spinach leaves, allowing them to wilt in the sauce. Add the parmesan cheese, and simmer for a minute more to melt.
  1 1/2 cup baby spinach leaves, 1/2 cup Parmesan cheese
  
• Return the shrimp to the pan. Sprinkle with the herbs, and stir everything together.
  1/4 tsp fresh oregano, 1/4 tsp fresh basil, 1/4 tsp fresh thyme, 1/4 tsp fresh rosemary, 1/2 tbsp fresh parsley
  
• Serve over cooked linguine.

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Nutrition

Calories: 662kcal | Carbohydrates: 57g | Protein: 47g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 257mg | Sodium: 1009mg | Potassium: 1946mg | Fiber: 7g | Sugar: 20g | Vitamin A: 3322IU | Vitamin C: 26mg | Calcium: 591mg | Iron: 6mg

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