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Effortless Elegance: Creamy Tuscan Shrimp Pasta in Under 30 Minutes

Hey there, busy bees and budget buddies! Welcome back to my cozy corner of the internet, where we’re all about making delicious meals without losing our minds (or draining our wallets). Today, I’m sharing one of my favorite weeknight wonders: Creamy Tuscan Shrimp Pasta. This dish is as decadent as it sounds, but don’t let that scare you—it’s ready in a flash and won’t turn your kitchen into a disaster zone.

Pasta Perfection: The Ingredient Rundown

Here’s what you’ll need to whip up this creamy dream:

8 oz fettuccine pasta
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
3 cups fresh spinach
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish (optional)

Cook it up: Step-by-Step Simplicity

Boil the fettuccine according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add shrimp and cook until pink, about 2–3 minutes per side. Remove and set aside.
In the same skillet, add garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream, stir in the Parmesan, and let it simmer gently until slightly thickened—around 2–3 minutes.
Toss in the cherry tomatoes, spinach, and Italian seasoning. Cook until the spinach wilts and the tomatoes are just tender.
Return the shrimp to the skillet, combine with the sauce, and simmer for another minute.
Add the cooked pasta to the skillet, tossing everything together until well coated with the creamy sauce. Season with salt and pepper to taste.
Serve immediately, garnishing with fresh basil if you’re feeling fancy!

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Keep it Close

Pin and save this recipe for your next busy night or casual dinner with friends, because we all need a backup plan that doesn’t involve takeout menus. Happy cooking and earning!