Cooking for Two
Creamy Tuscan Shrimp Pasta for Two
Garlicky shrimp, sun-dried tomatoes and spinach in a light Parmesan cream sauce. It tastes like a restaurant dinner and it's sized for two.
2Servings
10 minPrep
20 minCook
30 minTotal
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Ingredients
Serves 2. Tap to check off as you go.
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Tools you’ll need
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- 12-inch skillet[product link placeholder]
- Colander[product link placeholder]
- Microplane grater[product link placeholder]
Instructions
- Cook the penne in well-salted water until al dente. Save 1/2 cup of pasta water, then drain.
- Pat the shrimp dry and season lightly with salt. Heat the oil in a large skillet over medium-high and cook the shrimp 1–2 minutes per side, just until pink. Move to a plate.
- Lower the heat to medium. Add the garlic, sun-dried tomatoes, Italian seasoning and pepper flakes, and stir 1 minute.
- Pour in the half-and-half and bring to a gentle simmer. Stir in the Parmesan until smooth.
- Add the spinach and stir until wilted. Add the pasta, the shrimp and a splash of pasta water to loosen the sauce.
- Top with torn basil and more Parmesan.
Tips & make-ahead
- Frozen shrimp work well. Thaw them overnight in the fridge or under cold running water.
- Swap the shrimp for a sliced chicken breast if you prefer.
Shopping list: Creamy Tuscan Shrimp Pasta for Two (sorted by aisle)
Produce
- 2 cups baby spinach
- 2 cloves garlic, minced
- A few leaves fresh basil
Meat & Seafood
- 1/2 lb large shrimp, peeled and deveined
Dairy & Eggs
- 1/2 cup half-and-half
- 1/3 cup grated Parmesan
Pasta, Rice & Grains
- 6 oz penne pasta
Canned & Jarred
- 1/3 cup oil-packed sun-dried tomatoes, sliced
Spices & Oils
- 1 tbsp olive oil
- 1/4 tsp Italian seasoning
- Pinch red pepper flakes (optional)
https://weeklymenusolutions.com/recipes/tuscan-shrimp-pasta-for-two/
