Print

Flavorful Tuscan Butter Shrimp Recipe Perfect for Easy Angel Hair Pasta Dinner for Two

Tuscan butter shrimp - featured image
Print Recipe

A quick and easy Tuscan butter shrimp recipe with angel hair pasta, featuring a creamy garlic and sun-dried tomato sauce, perfect for a cozy dinner for two.

Ingredients

Scale
  • 12 oz (340 g) shrimp, peeled and deveined, preferably medium-sized (fresh or thawed frozen shrimp)
  • 6 oz (170 g) angel hair pasta
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup sun-dried tomatoes, chopped (packed in oil)
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 oz (170 g) of angel hair pasta and cook according to package instructions, usually 2-3 minutes, until al dente. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.
  2. While pasta cooks, pat 12 oz (340 g) of shrimp dry with paper towels. Season lightly with salt, pepper, and 1/2 teaspoon of Italian seasoning.
  3. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Once melted and hot, add 3 cloves minced garlic and cook for about 30 seconds until fragrant — don’t let it burn!
  4. Add shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink and slightly golden, then flip and cook for another 1-2 minutes. Remove shrimp from skillet and set aside.
  5. In the same skillet, add remaining 2 tablespoons butter. Stir in 1/4 cup chopped sun-dried tomatoes and cook for 1 minute to release their flavor. Pour in 1/2 cup heavy cream and 1 tablespoon fresh lemon juice, stirring gently. Simmer for 2-3 minutes until the sauce thickens slightly.
  6. Stir in 1/4 cup freshly grated Parmesan cheese and 2 cups chopped fresh spinach. Cook for another 1-2 minutes until spinach wilts.
  7. Return shrimp to the skillet, add cooked angel hair pasta, and toss gently to coat. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Sprinkle in remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), and additional salt and black pepper to taste. Toss once more and remove from heat.
  9. Divide pasta and shrimp between two plates. Garnish with extra Parmesan or a sprinkle of fresh parsley if desired. Serve immediately.

Notes

Do not overcook shrimp; they are done when curled into a loose ‘C’ shape and pink. Reserve pasta water to adjust sauce consistency. Use medium heat to avoid burning garlic. For dairy-free, substitute heavy cream with coconut or cashew cream and omit Parmesan or use plant-based cheese. Gluten-free pasta or spiralized zucchini noodles can be used as pasta alternatives.

Nutrition

Keywords: Tuscan butter shrimp, angel hair pasta, shrimp pasta, easy dinner, creamy shrimp sauce, garlic butter shrimp, sun-dried tomatoes, quick pasta recipe

Find it online: https://zoeplate.com/flavorful-tuscan-butter-shrimp-recipe-perfect-for-easy-angel-hair-pasta-dinner-for-two/