There’s something irresistible about silky sauces coating twirls of pasta. When you marry juicy shrimp, sun-dried tomatoes, and wilted baby spinach with a creamy garlic Parmesan sauce, then serve it over delicate angel hair noodles, you’ve got Creamy Tuscan Shrimp over Angel Hair Pasta — a soul-warming dinner that stuns with both taste and simplicity. This dish feels like a fancier restaurant meal, yet I promise, it’s a breeze to craft in your own kitchen, especially on a busy weeknight!
Step 1: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp dry; season with salt, pepper, and half the Italian seasoning.
Step 3: Add shrimp to the skillet in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and cover lightly to keep warm.
Step 4: In the same skillet, lower heat to medium. Add garlic, stirring for 30 seconds until fragrant (don’t let it brown!). Add tomatoes (or sun-dried tomatoes) and cook for 2-3 minutes, letting them soften and release their juices.
Step 5: Pour in chicken broth, scraping up any browned bits, then add heavy cream. Stir in remaining Italian seasoning and Parmesan.
Step 6: Simmer 2-3 minutes until sauce thickens slightly. Add spinach and cook until just wilted.
Step 7: Return cooked shrimp (and any juices!) to the skillet. Add drained pasta, tossing everything gently to coat. If needed, loosen with reserved pasta water, 1-2 tablespoons at a time.
Step 8: Taste for salt and pepper. Finish with fresh parsley and optional lemon zest.
Step 9: Serve immediately, twirling generous portions onto each plate and perhaps a little extra sprinkle of cheese if you’re feeling indulgent!
There’s something irresistible about silky sauces coating twirls of pasta. When you marry juicy shrimp, sun-dried tomatoes, and wilted baby spinach with a creamy garlic Parmesan sauce, then serve it over delicate angel hair noodles, you’ve got Creamy Tuscan Shrimp over Angel Hair Pasta — a soul-warming dinner that stuns with both taste and simplicity. This dish feels like a fancier restaurant meal, yet I promise, it’s a breeze to craft in your own kitchen, especially on a busy weeknight!
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp dry; season with salt, pepper, and half the Italian seasoning.
Add shrimp to the skillet in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and cover lightly to keep warm.
In the same skillet, lower heat to medium. Add garlic, stirring for 30 seconds until fragrant (don’t let it brown!). Add tomatoes (or sun-dried tomatoes) and cook for 2-3 minutes, letting them soften and release their juices.
Pour in chicken broth, scraping up any browned bits, then add heavy cream. Stir in remaining Italian seasoning and Parmesan.
Simmer 2-3 minutes until sauce thickens slightly. Add spinach and cook until just wilted.
Return cooked shrimp (and any juices!) to the skillet. Add drained pasta, tossing everything gently to coat. If needed, loosen with reserved pasta water, 1-2 tablespoons at a time.
Taste for salt and pepper. Finish with fresh parsley and optional lemon zest.
Serve immediately, twirling generous portions onto each plate and perhaps a little extra sprinkle of cheese if you’re feeling indulgent!
Servings 4
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
