Tuscan Shrimp Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
• Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
• Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
• If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
• Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

Steps:

• Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil.