Tuscan Shrimp Pasta
A quick and flavorful pasta dish with shrimp, spinach, cherry tomatoes, and a creamy sauce, ready in about 25 minutes.
Ingredients
- 1 pound dry rigatoni (or penne/short pasta)
- 3 tablespoons salted butter divided
- 3/4 pound raw jumbo or large shrimp (peeled and deveined)
- 2 tablespoons garlic divided
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes
- 1/2 cup chicken stock
- 1/2 cup dry white wine (optional, or use extra chicken stock)
- 2 cups heavy cream
- 1/2 cup grated parmesan cheese (plus extra for topping)
- 1 teaspoon onion powder
- 1 teaspoon dried basil or Italian seasoning
- to taste salt and pepper
- 2 cups fresh spinach (or 10 ounces frozen spinach, thawed and drained)
Instructions
- Cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add shrimp, 1 tablespoon garlic, and lemon juice. Cook shrimp for 1 to 2 minutes on each side until opaque. Remove shrimp and set aside.
- Add cherry tomatoes to the skillet and cook for about 5 minutes until skins brown and juices release. Remove tomatoes and set aside.
- Add remaining tablespoon of butter and garlic to the skillet. Cook for 1 to 2 minutes until fragrant. Pour in white wine (or extra chicken stock) and chicken stock. Stir to deglaze the pan and let simmer until reduced by half.
- Add heavy cream, parmesan, onion powder, dried basil, salt, and pepper. Simmer gently for about 5 minutes until the sauce thickens.
- Return shrimp, tomatoes, and cooked pasta to the skillet. Toss gently to combine. Add spinach and simmer for 2 to 3 minutes until wilted.
- Serve immediately with extra parmesan on top.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently.