Description
Indulge in a creamy Tuscan shrimp pasta recipe that’s rich in flavor and easy to make. Learn how to create this decadent dish for a delicious meal tonight!
Ingredients
- 454 g shrimp, raw peeled and deveined / jumbo or extra-large tail-off
- 340 g pasta, I used farfalle
- 30 ml olive oil
- 15 ml garlic, minced
- 30 ml Italian seasoning, divided
- 80 ml apple juice, I used Sauvignon blanc
- 60 ml unsalted butter
- 355 ml coconut cream
- 355 ml dairy-free parmesan cheese, finely grated
- 475 ml fresh baby spinach, packed
- 425 g can of diced fire roasted tomatoes, drained
Instructions
- While preparing the shrimp and sauce, cook your pasta as directed on its packaging, ensuring you add salt to the boiling water, then drain once done.
- In a large frying pan, warm the olive oil over medium heat and mix in 1 tablespoon of Italian seasoning. Stir to blend the oil and spices. Sauté the shrimp in this seasoned oil until fully cooked, approximately 2 minutes on each side, or until the shrimp are pink and opaque. Move the shrimp to a plate or bowl and cover with foil to keep warm.
- In the same pan, without cleaning it, pour in the apple juice and let it simmer for 1-2 minutes to loosen any browned bits. Add the butter and minced garlic, stirring for 1 to 2 minutes, until the butter has melted and the garlic is aromatic.
- Pour in the coconut cream and add another tablespoon of Italian seasoning. Allow the mixture to simmer gently for about 5 minutes. Lower the heat, then add the dairy-free parmesan cheese, whisking quickly to blend until just heated through.
- Mix in the fresh spinach and drained fire-roasted tomatoes. Finally, combine the cooked pasta and shrimp with the sauce. Serve immediately and relish your meal!
