This Creamy Tuscan Shrimp Pasta is an easy 30 minute recipe that looks (and tastes) like you slaved over it. I use a few tricks to get this creamy, shrimp tomato pasta on the table quickly.
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Whether you’re making this recipe for a special romantic dinner or an average weeknight, this Creamy Tuscan Shrimp Pasta is an easy dinner option that is sure to impress. The recipe comes together quickly using a few shortcuts. The best part is, it’s a one pot meal so clean up is easy too.
Why This Shrimp Spinach Pasta Recipe Works
One of my favorite quick cooking secrets is using shrimp. I like to stock up on quality frozen shrimp when it goes on sale and keep it stashed in the freezer for nights when I need a quick and easy dinner or when I’m entertaining.
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Another one of my favorite quick cooking tricks is to use quality pantry items. This recipe uses a combination of Bertolli® Organic Creamy Alfredo Sauce and Bertolli® Organic Traditional Tomato & Basil Sauce to make a creamy rosa sauce.
How to Make Creamy Tuscan Shrimp in Pink Sauce – Step by Step
- Saute shrimp: Add a combination of butter and olive oil to a large saute pan over medium high heat. Add seasoned shrimp. (Photo 1 below)
- Remove shrimp before they are fully cooked: When the shrimp have just turned pink but are still a bit under cooked, remove them from the saute pan. The shrimp will finish cooking at the end. (Photo 2 below)
- Saute onion: With the shrimp removed from the pan, add onion to the pan and saute until softened. (Photo 3 below)
- Make the sauce: Turn heat down to medium and pour Bertolli® Organic Creamy Alfredo Sauce and Bertolli® Organic Traditional Tomato & Basil Sauce into the skillet. (Photo below)
- Stir the sauces together: The two sauces combine to make a perfect rosa or pink sauce. (Photo 4 below)
- Add the shrimp back into the pan: Add the shrimp back into the pan, transferring any juices that accumulated on the plate into the pan, as well. (Photo 5 below)
- Add baby spinach: Add cleaned, raw baby spinach to the pan. Simmer the sauce, shrimp and spinach, allowing the spinach to wilt into the sauce. (Photo 6 below)
How to Make the Perfect Pink Sauce
One of the short cuts in this recipe is using good quality jarred sauces. I love using Bertolli® Organic Creamy Alfredo Sauce and Bertolli® Organic Traditional Tomato & Basil Sauce. Both sauces are USDA Organic Products made with non-GMO ingredients. So you can feel good about serving them to your family.
The Bertolli® Organic Traditional Tomato & Basil Sauce is made with plump tomatoes, extra virgin olive oil and Romano cheese. You can taste the freshness in the jar. The Bertolli® Organic Creamy Alfredo Sauce is made with fresh cream, whole milk, real butter, and aged Parmesan and Romano cheeses. It’s rich and creamy with an authentic Italian taste.
While both of these sauces are great on their own, combining them gives this Creamy Tuscan Shrimp and Pasta a whole new flavor.
What Size Shrimp Should I Use?
For this Creamy Tuscan Shrimp and Pasta I used extra large, 21-25 sized shrimp. I used frozen shrimp that were peeled and deveined with the tail on. However, you can use any type of shrimp you want. If you use a smaller size, however, you may need to adjust the cooking time. I would not recommend using pre-cooked shrimp. You can tell if shrimp are pre-cooked by their color. Raw shrimp are gray while cooked shrimp are a bright coral color.
How to Cook Frozen Shrimp Perfectly
Shrimp is one of my favorite quick cooking secret weapons. In the amount of time that it takes you to cook the pasta, you can perfectly cook the shrimp. Even if the shrimp is frozen. Here are a few simple steps for how to cook frozen shrimp perfectly:
- Place frozen shrimp in a colander.
- Run cold water over the shrimp for about 5 minutes, tossing them periodically.
- Pat the shrimp dry with paper towels.
- Season the shrimp with House Seasoning Blend or salt and pepper.
- Cook the shrimp, stirring periodically, until the shrimp are pink and opaque and you don’t see any more gray. This will take 4-5 minutes depending on the size of the shrimp.
Expert Tips for Making the Best Creamy Tuscan Shrimp Pasta
- Use fresh or frozen shrimp for this recipe. For tips on cooking frozen shrimp see my instructions above.
- This recipe can be doubled. Simply double the ingredient amounts and make sure you use a large enough pan.
- This recipe can be halved. For smaller portions, divide the ingredient measurements in half.
- Try different kinds of pasta. I used linguine for this recipe, but you could easily use penne or farafalle.
- Add more veggies. Saute some zucchini or mushrooms with the onions and add them to the final dish.
- Serve this recipe with my perfect Caesar Salad.
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- Large Saute Pan
- Tongs
- Pasta Pot
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Creamy Tuscan Shrimp
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons House Seasoning Blend
- 1 small onion, diced
- 1 15 oz jar Bertolli® Organic Creamy Alfredo Sauce
- 1 24 oz jar Bertolli® Organic Traditional Tomato & Basil Sauce
- 5 oz baby spinach, cleaned and dried
- 16 oz linguine, prepared
- Parmesan cheese for garnish
Instructions
- Clean shrimp and pat dry with a paper towel.
- Season both sides of the shrimp with the House Seasoning Blend.
- Add butter and olive oil to a large skillet over medium high heat.
- When butter is melted, add the shrimp in a single layer. Be careful not to overcrowd the pan. Cook the shrimp in batches if you need to.
- Cook the shrimp for 4 minutes, stirring periodically.
- Remove shrimp from the pan and add the diced onion.
- Cook the onion until softened, about 5 minutes.
- Reduce heat to medium and add both sauces to the pan and stir to combine.
- Add spinach to the pan and cover. Simmer for 5 minutes or until the spinach wilts.
- Add shrimp and any juices accumulated on the plate back into the sauce and simmer for 5 additional minutes.
- Serve shrimp over prepared pasta.
- Top with grated parmesan cheese if desired.
Expert Tips
- Use fresh or frozen shrimp for this recipe. For tips on cooking frozen shrimp see my instructions above.
- This recipe can be doubled. Simply double the ingredient amounts and make sure you use a large enough pan.
- This recipe can be halved. For smaller portions, divide the ingredient measurements in half.
- Try different kinds of pasta. I used linguine for this recipe, but you could easily use penne or farafalle.
- Add more veggies. Saute some zucchini or mushrooms with the onions and add them to the final dish.
- Serve this recipe with my perfect Caesar Salad.
It’s a keeper. Easy, wuick and tasty!
Looks simply delicious! Thank you for sharing!
Such a quick and easy weeknight meal!
I have these sauces in my pantry! Making this tonight.
This pasta is absolutely amazing!