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Shrimp Spinach Pasta in Pink Sauce in a white bowl on a pink placemat
4.75 from 8 votes

Creamy Tuscan Shrimp

Prep Time5 mins
Cook Time20 mins
Course: Main Dish
Cuisine: Italian
Keyword: 30 minute recipe, alfredo sauce, one pot recipe, pasta, shrimp
Servings: 6 servings
Calories: 702kcal
Author: Christina Hitchcock

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
US Customary - Metric

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.
Copyright 2020 It Is a Keeper (www.itisakeeper.com). All rights reserved.

Notes

  • 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.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.