This Creamy Tomato Tuscan Shrimp Pasta combines perfectly cooked shrimp with al dente pasta in our Creamy Tomato Sauce with Garlic. The shrimp are cooked in the flavorful oil from the sun-dried tomato jar, which infuses them with a rich, aromatic flavor. Sauteed onion, sundried tomatoes and fresh spinach add sweet, earthy notes, texture, and vibrant color. This dish strikes an ideal balance between sophisticated flavors and straightforward preparation, making it suitable for both everyday dinners and special occasions.
Step 1
Cook and drain the linguine according to the package directions, reserving 1/2 cup cooking water. While the linguine is cooking, heat 1 tablespoon oil from the sun-dried tomatoes in a 12-inch skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2 minutes or until the shrimp are done. Remove the shrimp from the skillet, cover and keep warm.
Step 2
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 4 minutes or until tender-crisp. Add the sun-dried tomatoes and cook and stir for 2 minutes. Add the wine and cook for 2 minutes or until reduced by half. Add the spinach, a handful at a time, cooking until wilted before adding more. Season with salt and pepper.
Step 3
Stir in the sauce and heat to a boil. For thinner sauce, stir in some of the reserved cooking water. Toss the linguine with the shrimp mixture. Serve topped with shaved Parmesan cheese and cracked black pepper, if desired.
