Creamy Tuscan Shrimp Pasta Recipe - Glen And Friends Cooking
I get it. You're Italian, and you're offended by the name of this dish, because there is absolutely nothing 'Tuscan' about it. You're not wrong... But in North America there is a long tradition of making up a fusion recipe and then giving it a vaguely Mysterious / Romantic / or Far Flung Geographic Name in order to get it to jump off the page in a restaurant menu or cookbook. The 'Tuscan' name has come to mean a creamy pasta sauce with tomatoes and spinach and is available in every Italian restaurant here.
Relax and give it a try; it's wonderful!

Ingredients:
30 mL (2 Tbsp) olive oil
500g (1 lb) shrimp, peeled, deveined, and tails removed
Salt & pepper to taste
30 mL (2 Tbsp) butter
3 cloves garlic, minced
1 onion, sliced
375 mL (1½ cups) cherry tomatoes
Red pepper flakes
5 mL (1 tsp) paprika
5 mL (1 tsp) oregano
250 mL (1 cup) white wine
750 mL (3 cups) baby spinach
250 mL (1 cup) peas, frozen or fresh
125 mL (½ cup) heavy cream
60 mL (¼ cup) freshly grated pecorino or Parmesan
60 mL (¼ cup) basil, thinly sliced



Method:
In a large pan over medium-high heat, heat oil, and toss the shrimp shells in the oil to fry until pink.
Remove and discard the shrimp shells leaving as much oil as possible behind in the pan.
Season shrimp all over with salt and pepper.
Add shrimp to the pan and sear until just turning pink.
Remove shrimp from the pan and set aside.
Reduce heat to medium; add butter, and onion, cook until translucent.
Add cherry tomatoes and season with salt and pepper.
Cook until tomatoes are beginning to burst then add wine and reduce by half.
Toss in the spinach and allow to wilt, then add heavy cream, cheese and basil and bring mixture to a simmer.
Reduce heat to low and simmer until sauce is slightly reduced.
Cook pasta until slightly underdone.
Return shrimp to pan and stir to combine, then add the pasta and continue to cook, stirring, until pasta is cooked as you like it.



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