Creamy Tuscan Shrimp Fusilli

Creamy Tuscan Shrimp Fusilli is one of those wonderful recipes that is delicious, easy and quick to put together. The parmesan and garlic cream sauce is bursting with flavor. Sun dried tomatoes and fresh baby spinach combined with the juicy shrimp and pasta make it a delicious satisfying meal. Add some crusty bread and a green salad to complete it.

Once you have all of your ingredients prepped for this easy recipe, the creamy sauce comes together in just a few minutes. You can put on a large pot of water for the pasta at the same time that you begin preparing the sauce. By the time the water boils and you cook the fusilli, the sauce will be finished. Creamy Tuscan Shrimp Fusilli is ready from start to finish in 30 minutes. This is a great option for a busy weeknight dinner that is sure to become a family favorite and it is also a good choice for special occasions.

If you like a creamy tuscan sauce, you might also like Tuscan Sausage Soup, Tuscan Gnocchi and Tuscan Chicken Baked Ziti.

If you want to try some other simple shrimp recipes that would make an easy weeknight dinner, check out Easy Breaded Fried Butterfly Shrimp,  Chimichurri Shrimp Skewers, Creamy Lemon Shrimp, and Lemon Shrimp Orzo with Asparagus.

SOME THINGS TO KNOW: FAQ’S

SPECIAL EQUIPMENT NEEDED:

• Large pot to cook the pasta.
• Large skillet

SUBSTITUTIONS:

• Chicken would make a great substitute for the shrimp in this recipe.
• If you do not have Pinot Grigio wine to cook with, a couple of other dry white wines that would work well in this recipe are Sauvignon Blanc and Pinot Gris.
• If you cannot find fresh shrimp in your grocery store, frozen shrimp which has been defrosted is a good option. Large, jumbo or medium shrimp will all work.
• You can replace the fresh spinach with frozen spinach. Use ½ of a 10 ounce package.
• Heavy whipping cream can be substituted for the heavy cream.
• The shallots can be replaced with red or yellow onion.
• If you do not have Parmesan cheese, you could use Asiago or Romano cheese in the recipe.
• Fusilli pasta is a short, twisted, spiral shaped pasta. The best substitutes for it are rotini and gemelli pasta.

HOW TO STORE LEFTOVER CREAMY TUSCAN SHRIMP FUSILLI:

• Place leftovers into an airtight container. You can keep them in the refrigerator for 2-3 days.
• Freezing leftover Creamy Tuscan Shrimp Fusilli is not recommended. They cream in the sauce can separate during the process and the consistency will change.

HOW TO REHEAT YOUR LEFTOVERS:

• You can reheat individual portions covered in the microwave for 1-2 minutes until heated through.
• If your are reheating a large amount, place it into a large sauce pan and heat it on the stovetop over medium low heat. You may need to add a few tablespoons of heavy cream or wine to bring the sauce back. Stir occasionally and heat for about 5 minutes until it is heated thoroughly.

Creamy Tuscan Shrimp Fusilli

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Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 large cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup chopped shallots
• 1 cup white wine (Pinot Grigio)
• 1/2 cup sun-dried tomatoes, packed in oil, sliced into strips
• 1 and 1/2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 -5 ounce bag fresh baby spinach, stems removed and chopped
• 1 teaspoon dried parsley
• 8 ounces dried fusilli pasta
• salt and pepper to taste

Instructions

Fill a large pot with cold water and place on medium-high heat for your fusilli.

Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook, stirring until they are just pink. The shrimp cooks in about 3 minutes. Remove the shrimp to a plate.

Add the chopped shallots to the pan. Cook stirring occasionally over medium-low heat for 2 minutes. Add the garlic and cook for 1 additional minute. Do not let them brown.

Add the wine to the skillet and let it simmer until it is reduced by half.

Add the sun dried tomatoes and heavy cream. Bring to a low simmer.

Add the chopped spinach leaves and stir until the spinach wilts. This will only take a couple of minutes.

Add the dried parsley and parmesan cheese and stir until the cheese melts into the sauce. Taste, and season with salt and pepper if desired.

Add the shrimp back to the skillet and heat through.

Cook the fusilli according to the directions on the box for your desired tenderness. Drain.

Return the drained fusilli to the large pot and add the sauce to the pan. combine and serve.

Enjoy!

Creamy Tuscan Shrimp Fusilli was last modified: August 23rd, 2023 by admin