Tuscan shrimp is a rich yet simple to make weeknight supper formula. Delicate shrimp is covered in a velvety pureed tomatoes with brilliant new spinach.
This simple shrimp formula will make six servings and can be on the table in under 30 minutes.
My velvety sun dried pureed tomatoes is novel. The sun dried tomatoes give a sweet-tart flavor. Adding hefty cream and Parmesan makes it thick and rich. An unexpected element of pecans gives it an exquisite, rich completion. Practically like a tomato pecan pesto of sorts!
To make this exemplary Italian shrimp dish, you will make a velvety pureed tomatoes and serve it over pasta. The sauce makes it unique in relation to other shrimp or pasta dishes.
The Tuscan sauce is a mix of hefty cream, pecans, sun dried tomatoes and Parmesan. This is a lot creamier than the exemplary pasta sauce. It will cover the shrimp and the noodles for incredible flavor in each chomp. Appreciate!
Ingredients
Sauce
- 1 cup heavy cream
- 1/3 cup walnuts
- 1/3 cup sun dried tomatoes drained from oil
- 1/3 cup freshly grated Parmesan
Shrimp and Spinach
- 2 tbsp olive oil
- 1 lb medium sized shrimp peeled, deveined, and tails removed
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes
- 5 oz bag baby spinach about 3 cups
Garnish
- 1/4 cup basil thinly sliced
Instructions
- In a blender or food processor add the cream, sun dried tomatoes, walnuts and cheese. Blend until a thick paste forms. (See Note 1) Set aside.
- Season shrimp on both sides with the salt and pepper. Add olive oil to a large skillet over medium-high heat. When oil starts to shimmer add shrimp and sear both sides until golden, about 2 minutes each side (shrimp should be opaque). Remove from skillet and set aside.
- Reduce heat to medium and add the oil. Add the garlic, red pepper flakes and sauté, about 1 minute. Add the spinach and cook until spinach begins to wilt and water is released. Spread to outside of skillet, leaving center of pan open.
- Add tomato cream paste mixture to center of skillet and bring to a simmer. The thick tomato cream will begin to melt. Reduce heat to low and simmer until sauce is bubbling, about 3 minutes.
- Return shrimp to skillet and stir to combine all ingredients. Cook until shrimp are heated through, a minute. Season to taste and garnish with basil on top before serving over pasta of choice.
Notes
- Feel free to add the cream, walnuts, sun dried tomatoes and parmesan cheese in separately instead of blending. I just find the blender makes great work of chopping the tomatoes, walnuts and cheese easier than by hand and the paste is fantastic.
Nutrition
Calories: 286kcal | Carbohydrates: 7g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 220mg | Sodium: 798mg | Potassium: 425mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2672IU | Vitamin C: 13mg | Calcium: 233mg | Iron: 3mg
