Creamy Tuscan Shrimp
Servings: 6 servings
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.
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.
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