Tuscan Shrimp Pasta Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Thaw shrimp in colander under cold running water.
Prepare pasta of your choice until al-dente, drain.
Meanwhile, in a large skillet, melt 2 Tbsp butter and oil from sun-dried tomatoes over medium-high heat.
Add shrimp and 1 clove garlic, season with salt & pepper and cook for 2-4 minutes, until shrimp is pink and cooked through. Remove shrimp and set aside.
Add 1 Tbsp butter and flour to skillet, cook for 1-2 minutes, stirring until smooth.
Add remaining garlic and cook for 30 seconds or until fragrant.
Stir in the cream, juice from 1 lemon wedge (approx ½ tsp), sun-dried tomatoes, and Italian seasoning. Simmer for 2 minutes until sauce thickens.
Return cooked shrimp to skillet and fold in spinach and basil. Cook until spinach wilts, about 2 minutes.
Serve immediately over cooked pasta and top with freshly grated Parmesan cheese and a squeeze of a lemon juice wedge (if desired).