Creamy Tuscan-Inspired Shrimp
Description
Sun-dried tomatoes, spinach, and Italian herbs in a Parmesan cream sauce add Tuscan flavor to this shrimp pasta dish.
Ingredients
•
6 ounces spaghetti
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2 tablespoons salted butter
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6 cloves garlic, minced
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1 pound shrimp
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1 small yellow onion, diced
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1/2 cup sliced fresh mushrooms
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1/2 cup white wine
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5 ounces oil-packed sun-dried tomatoes, drained and cut into strips
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3 cups baby spinach leaves
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1 3/4 cups half-and-half
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2/3 cup freshly grated Parmesan cheese
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2 teaspoons dried Italian herb seasoning
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1 tablespoon water
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1 teaspoon cornstarch
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1 tablespoon chopped fresh parsley
Directions
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2
While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
3
Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
4
Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
5
If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
6
Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.