CREAMY TUSCAN SHRIMP FETTUCCINE

Ciao Bella|Italian|Pasta|Seafood

Ingredients

2 pounds U16/20 shrimp, peeled and deveined

¼ cup olive oil

10 garlic cloves, minced

2 teaspoons lemon zest

3 tablespoons fresh squeezed lemon juice

1, 8.5 ounce jar julienned sun-dried tomatoes in oil and Italian herbs

1 medium onion, chopped

2 small-medium zucchinis, sliced into ½” thick half moons

1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup dry sherry

3 cups heavy cream

1 ½ teaspoons salt

1 teaspoon black pepper

½ teaspoon red pepper flakes

½ cup grated parmesan cheese (plus more for sprinkling on the finished dish)

2 cups packed baby spinach leaves

¼ cup packed basil leaves, rough chopped (plus more for garnish)

1 pound fettuccine (or your favorite pasta shape), cooked al dente to package directions in salted water – save ½ cup of the pasta water before draining

Instructions

Place the shrimp in a small bowl with the olive oil, half of the garlic, the lemon zest, and 1 tablespoon of the lemon juice. Toss to coat and let sit and marinate for 30-40 minutes.

Heat a large deep skillet over high heat. When the pan is hot, add the shrimp and marinade. Cook, stirring until the shrimp turn pink and curl, about 3-4 minutes. Remove them from the pan and set aside, leaving the pan drippings. If they are not quite cooked through, that is fine as they will cook again in the sauce.

Drain the oil from the jar of sun-dried tomatoes into the pan drippings and add the onions and the rest of the garlic to the pan. Turn the heat to medium high and cook, stirring frequently, for 2-3 minutes until they begin to get soft and fragrant. Add the zucchini and Ciao Bella Italian seasoning to the pan and cook, stirring occasionally, until the zucchini softens and begins to lightly brown.

Add the sherry to the pan and cook, stirring until most of the liquid is absorbed, about 2-3 minutes. Add the shrimp (and any drippings that have collected in the bowl) back to the pan along with the sun-dried tomatoes, heavy cream, salt, black pepper, and red pepper flakes. Bring to a low boil and then gradually stir in the parmesan cheese, a couple of tablespoons at a time (so it doesn’t clump up). Let the sauce bubble away and reduce for about 3 minutes.

Add the spinach, basil, cooked pasta, and remaining tablespoon of lemon juice to the pan and cook for 3-4 minutes more tossing, tossing, tossing everything to coat and allowing the spinach and basil to wilt into the sauce. Add as much of the reserved pasta water as necessary to create a very creamy sauce consistency.

Serve the pasta hot in bowls garnished with basil leaves and more parm on the side for sprinkling. Put on your stretchy pants and devour!!