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Creamy Tuscan-Inspired Shrimp

Tuscan-inspired shrimp with sun-dried tomato strips, spinach leaves, and half-and-half over pasta.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2652.2 kcal

Equipment

  • 1 Large Pot For cooking spaghetti
  • 1 Large Skillet For cooking shrimp and sauce
  • 1 Plate For temporarily holding cooked shrimp
  • 1 Small Bowl For preparing cornstarch slurry
  • 1 Stirring Spoon or Spatula For general stirring and scraping

Ingredients
  

Main

  • 6 ounces spaghetti
  • 2 tablespoons salted butter
  • 6 cloves garlic minced
  • 1 pound shrimp
  • 1 small yellow onion diced
  • ½ cup sliced fresh mushrooms
  • ½ cup white wine
  • 5 ounces oil-packed sun-dried tomatoes drained and cut into strips
  • 3 cups baby spinach leaves
  • 1 ¾ cups half-and-half
  • ⅔ cup freshly grated Parmesan cheese
  • 2 teaspoons dried Italian herb seasoning
  • 1 tablespoon water Optional
  • 1 teaspoon cornstarch Optional
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  • While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
  • Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
  • Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
  • If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
  • Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

Notes

1. **Shrimp Don't Wait**: Shrimp cooks very quickly. Pull them from the skillet as soon as they turn opaque pink to avoid a rubbery texture; they will warm through again when added back to the sauce.2. **Wine Reduction is Key**: Ensure the white wine reduces by half. This step concentrates flavor and removes alcohol, creating a more sophisticated depth.3. **Fresh Parmesan**: Always use freshly grated Parmesan. Pre-shredded varieties often contain anti-caking agents that can make your sauce grainy or prevent smooth melting.4. **Thickening Control**: The cornstarch slurry is optional. Use cold water for the slurry to prevent lumps, and whisk it thoroughly into the sauce only if you desire a thicker consistency. Add it gradually.