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- 8 oz. fettuccine or linguine pasta - 1 lb. large shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 teaspoon Italian seasoning - 1 cup fresh spinach - 1 cup heavy cream - 1/2 cup parmesan cheese, grated - Salt and pepper to taste - Fresh basil leaves - Extra parmesan cheese for topping In this dish, I use fettuccine or linguine pasta. You can choose either based on your preference. The large shrimp should be peeled and deveined for a clean bite. Olive oil adds flavor and helps cook the garlic. Garlic brings a lovely aroma and taste to the dish. I always use fresh cherry tomatoes. They add a sweet burst of flavor. For seasoning, I like to add Italian seasoning. It gives the dish that classic Tuscan vibe. Fresh spinach not only looks nice but also adds nutrients. Heavy cream makes the sauce rich and creamy. I sprinkle in grated parmesan cheese for a salty kick. Finally, don't forget salt and pepper to taste. For garnishing, I recommend fresh basil leaves. They add a pop of color and freshness. Extra parmesan cheese on top makes it even better. These ingredients come together to create a comforting and delicious meal. 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Next, add 3 minced garlic cloves. Sauté for about 1 minute until it smells great. 3. Then, add 1 pound of large shrimp to the pot. Cook for 2-3 minutes until they turn pink. 4. Remove the shrimp and set them aside for now. 1. In the same pot, toss in 1 cup of halved cherry tomatoes. Cook them for 2 minutes until they soften. 2. Stir in 1 teaspoon of Italian seasoning and 1 cup of fresh spinach. Cook until the spinach wilts down. 3. Next, pour in 1 cup of heavy cream. Let it simmer gently, then stir in 1/2 cup of grated parmesan cheese. 4. Add 8 ounces of fettuccine or linguine pasta to the pot. If needed, add enough water or broth to cover the pasta. 5. Cook according to the package instructions, stirring occasionally, until the pasta is al dente. 1. Return the cooked shrimp to the pot. Mix everything until well coated and heated through. 2. Season with salt and pepper to taste. 3. Remove from heat and let it rest for a few minutes. This will help thicken the sauce. - To ensure shrimp are cooked properly, look for a bright pink color. Cook them for just 2-3 minutes. Overcooking makes them tough. - Adjust cream for desired richness by adding more or less. If you want it lighter, use half-and-half. - Pair this dish with a crisp white wine, like Pinot Grigio or Sauvignon Blanc. They balance the creaminess well. - Serve with garlic bread or a fresh salad. A side of steamed broccoli adds a nice crunch. - If the sauce is too thick, add a splash of pasta water or broth. This thins the sauce while keeping flavor. - If pasta sticks together, stir it well while cooking. Adding a bit of olive oil can help prevent this too. {{image_2}} You can easily change the protein in this dish. Shrimp is great, but chicken works well too. Just cut the chicken into small pieces. Cook it in the pot until it’s no longer pink. You can also try a mix of seafood. A blend of shrimp, scallops, and mussels adds great flavor. For a veggie twist, swap the shrimp for mushrooms or tofu. Both add a nice texture. You can also add more vegetables like bell peppers or zucchini. This not only boosts the nutrition but makes the dish colorful. Want a lighter dish? Swap the heavy cream for half-and-half or coconut milk. This keeps it creamy without the heaviness. A splash of lemon juice or zest adds brightness. It lifts the flavors and makes each bite fresh and zesty. To keep your creamy Tuscan shrimp pasta fresh, place it in an airtight container. Let it cool before sealing. Store it in the fridge. It lasts for about three days. After that, the shrimp may lose texture. When reheating, avoid drying out the pasta. The best way is to use the stovetop. Add a splash of water or cream to the pan. Heat it on low, stirring gently. You can use a microwave, too. Just cover it with a damp paper towel. Heat in short intervals, stirring in between. Yes, you can freeze this dish! However, the texture may change. For best results, freeze it without shrimp. To thaw, place it in the fridge overnight. Reheat on the stovetop, adding a bit of cream or water. This keeps it creamy and smooth. Yes, you can use frozen shrimp. First, you need to thaw them. Place the shrimp in a bowl of cold water for about 15 to 20 minutes. Change the water halfway through. This helps them thaw evenly. After thawing, pat them dry with a paper towel before cooking. This step ensures they sear nicely. If you want a lighter dish, you can use half-and-half or whole milk. You can also try coconut milk for a dairy-free option. Another choice is Greek yogurt mixed with a little bit of milk. This will add creaminess without the extra calories. Just be careful not to boil it. To check if your pasta is done, take a piece out and taste it. It should be tender but still firm. This is called al dente. You can also look for a slight white core in the center. If it feels soft all the way through, it may be overcooked. Don't forget to stir the pasta as it cooks to keep it from sticking! This recipe blends simple ingredients into a delicious dish. You start with pasta, shrimp, and fresh tomatoes, then add cream and spices for flavor. Tips on storage and reheating will keep your meal fresh. Feel free to try new proteins or veggies for variety. Cooking together can create great memories. Enjoy your meal and each bite!

One-Pot Creamy Tuscan Shrimp Pasta

Indulge in a delicious One-Pot Creamy Tuscan Shrimp Pasta that promises rich flavors with minimal cleanup! This easy recipe combines tender shrimp, fresh spinach, and juicy cherry tomatoes in a sumptuous creamy sauce that clings to fettuccine or linguine. Perfect for a weeknight dinner, it's ready in just 30 minutes. Click through to discover how to create this mouthwatering dish that will impress family and friends!
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Ingredients
  

8 oz. fettuccine or linguine pasta

1 lb. large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon Italian seasoning

1 cup fresh spinach

1 cup heavy cream

1/2 cup parmesan cheese, grated

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pot and set aside.

      In the same pot, add the cherry tomatoes and cook for another 2 minutes until they start to soften.

        Stir in the Italian seasoning and fresh spinach, cooking until the spinach wilts down.

          Pour in the heavy cream, bringing it to a gentle simmer, then add the grated parmesan cheese, stirring until melted and combined.

            Add the fettuccine or linguine to the pot, tossing it in the creamy mixture. Add enough water (or broth) to cover the pasta slightly if needed. Cook according to package instructions, stirring occasionally, until the pasta is al dente.

              Return the cooked shrimp to the pot, mixing everything until well coated and heated through. Season with salt and pepper to taste.

                Remove from heat and let it sit for a few minutes to thicken.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: Serve the creamy shrimp pasta in shallow bowls and garnish with fresh basil leaves and an extra sprinkle of parmesan cheese for an inviting touch.