Creamy Tuscan Shrimp Pasta

Creamy Tuscan Shrimp Pasta may be a 30 minute recipe, but with its juicy shrimp and pink sauce tossed over a bed of linguine, you’ll feel you’re eating a gourmet meal. This Tuscan shrimp pasta is loaded with plump juicy shrimp in a creamy sun-dried tomato and alfredo sauce. It’s an easy recipe that’s sure to impress the whole family!

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 498 kcal per serving

Ingredients

2 pounds - Shrimp
1 tbsp - Butter
1 tbsp - olive oil
2 teaspoons - All Purpose Seasoning
1 - Onion
15 ounces - Alfredo Sauce
24 ounces - Tomato & Basil Sauce
5 ounces - Baby Spinach
16 ounces - Linguine
Parmesan Cheese

Instructions

Clean shrimp and pat dry with a paper towel.
Season both sides of the shrimp with the House Seasoning Blend.
Add butter and olive oil to a large skillet over medium high heat.
When butter is melted, add the shrimp in a single layer. Be careful not to overcrowd the pan. Cook the shrimp in batches if you need to.
Cook the shrimp for 4 minutes, stirring periodically.
Remove shrimp from the pan and add the diced onion.
Cook the onion until softened, about 5 minutes.
Reduce heat to medium and add both sauces to the pan and stir to combine.
Add spinach to the pan and cover. Simmer for 5 minutes or until the spinach wilts.
Add shrimp and any juices accumulated on the plate back into the sauce and simmer for 5 additional minutes.
Serve shrimp over prepared pasta.
Top with grated parmesan cheese if desired.

Nutrition