Description
A rich and creamy Tuscan shrimp pasta paired with crispy roasted Parmesan potatoes for a satisfying meal.
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 1 lb large shrimp, peeled and deveined
- 2 cups baby potatoes, halved
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, salt, pepper, and half the Parmesan. Roast for 25 minutes until golden.
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, heat 1 tbsp olive oil over medium heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side. Remove and set aside.
- In the same pan, sauté garlic until fragrant. Pour in heavy cream, tomatoes, and Italian seasoning. Simmer for 3 minutes.
- Stir in spinach, cooked shrimp, and remaining Parmesan. Cook until spinach wilts.
- Toss in pasta and roasted potatoes. Serve warm.
Notes
- Use fresh shrimp for best texture.
- Substitute half-and-half for a lighter sauce.
- Add red pepper flakes for a spicy kick.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 190mg
Keywords: Tuscan shrimp pasta, creamy pasta, Parmesan potatoes, Italian dinner