Description
A delightful dish that transports you to the sun-soaked coasts of Italy with every creamy, savory bite.
Ingredients
Scale
- 8 oz pasta (fettuccine or linguine)
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup spinach (fresh)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp, cooking until pink and opaque, about 3-4 minutes. Season with salt and pepper.
- Toss in cherry tomatoes and spinach, cooking until spinach wilts and tomatoes soften, about 2-3 minutes.
- Pour in heavy cream and stir in Parmesan cheese until smooth. Adjust consistency with pasta water if needed.
- Add drained pasta to the skillet, tossing well to coat in the sauce. Adjust seasoning if necessary.
- Serve hot, garnished with fresh basil.
Notes
For a lighter option, substitute heavy cream with half-and-half or whole milk. Pair with a light salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg