Tuscan Shrimp Pasta - Easy 30 Min Dinner Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is often more affordable and readily available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is lower in calories and dairy-free.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh or canned tomatoes are more accessible and less expensive.

Chop off the ends of the garlic cloves and smash them with the side of a knife to remove the skin, then mince the garlic.

Chop fresh basil by stacking the leaves, rolling them into a log, and slicing thinly.

Drain and chop sun-dried tomatoes packed in oil.

Bring a large pot of water to boil, generously salt it with about one and a half tablespoons of salt, and add fettuccine noodles.

Stir the pasta to prevent sticking and cook until al dente.

Pat dry the shrimp with paper towels and season with garlic powder, onion powder, fine sea salt, and freshly ground black pepper.

Heat a large, heavy non-reactive skillet over medium heat, add oil and butter, and swirl together.

Add the shrimp in a single layer and cook for one to two minutes per side until opaque and curled into a C shape, then transfer to a plate.

Set aside some pasta water before draining the pasta into a colander without rinsing.

In the same skillet, add more oil if needed, then add sun-dried tomatoes and minced garlic, sautéing until fragrant.

Stir in heavy cream and sprinkle with shredded Parmesan cheese, bringing the mixture to a boil before reducing heat to simmer until slightly thickened.

Add the cooked shrimp back to the skillet along with any juices, and stir in most of the basil, reserving some for garnish.

Add the hot pasta noodles to the sauce, drizzle in reserved pasta water to loosen the sauce, and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens