Creamy Tuscan Shrimp
peeled and deveined
House Seasoning Blend
jar Bertolli® Organic Creamy Alfredo Sauce
jar Bertolli® Organic Traditional Tomato & Basil Sauce
cleaned and dried
Parmesan cheese for garnish
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.
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
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