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Tuscan Shrimp

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 554kcal

Ingredients

  • 1/2 lb Linguine pasta or pasta of your choice
  • 1 tbsp Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1 lb Shrimp peeled and deveined, tail off
  • 2 cups Canned diced tomato
  • 3/4 cup Heavy cream
  • 12 oz Baby spinach
  • 3 tbsp Parmesan cheese grated
  • 4 sliced Crusty bread toasted if desired
US Customary - Metric

Instructions

  • In a pot of salted boiling water, cook the linguine according to package instructions. Drain and set aside.
  • Heat the oil in a large non-stick pan over medium heat. Add garlic and sauté until golden brown for about 2 minutes. Brown the shrimp on both sides, stir in tomatoes and cream. Bring to a simmer and cook until the sauce has reduced and thickened to a smooth consistency for about 5 to 10 minutes. (The sauce consistency should coat the back of a spoon).
  • Add the cooked pasta and spinach and toss until pasta is fully coated in sauce, and spinach is wilted. Season with salt and pepper to taste. Garnish with cheese and serve with bread.

Nutrition

Calories: 554kcal | Carbohydrates: 50g | Protein: 35g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 349mg | Sodium: 997mg | Potassium: 602mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2935IU | Vitamin C: 23mg | Calcium: 312mg | Iron: 5mg