Creamy Tuscan Shrimp Pasta Recipe – Glen And Friends Cooking
I get it. You’re Italian, and you’re offended by the name of this dish, because there is absolutely nothing ‘Tuscan’ about it. You’re not wrong… But in North America there is a long tradition of making up a fusion recipe and then giving it a vaguely Mysterious / Romantic / or Far Flung Geographic Name in order to get it to jump off the page in a restaurant menu or cookbook. The ‘Tuscan’ name has come to mean a creamy pasta sauce with tomatoes and spinach and is available in every Italian restaurant here.
Relax and give it a try; it’s wonderful!
Ingredients:
30 mL (2 Tbsp) olive oil
500g (1 lb) shrimp, peeled, deveined, and tails removed
Salt & pepper to taste
30 mL (2 Tbsp) butter
3 cloves garlic, minced
1 onion, sliced
375 mL (1½ cups) cherry tomatoes
Red pepper flakes
5 mL (1 tsp) paprika
5 mL (1 tsp) oregano
250 mL (1 cup) white wine
750 mL (3 cups) baby spinach
250 mL (1 cup) peas, frozen or fresh
125 mL (½ cup) heavy cream
60 mL (¼ cup) freshly grated pecorino or Parmesan
60 mL (¼ cup) basil, thinly sliced
Method:
In a large pan over medium-high heat, heat oil, and toss the shrimp shells in the oil to fry until pink.
Remove and discard the shrimp shells leaving as much oil as possible behind in the pan.
Season shrimp all over with salt and pepper.
Add shrimp to the pan and sear until just turning pink.
Remove shrimp from the pan and set aside.
Reduce heat to medium; add butter, and onion, cook until translucent.
Add cherry tomatoes and season with salt and pepper.
Cook until tomatoes are beginning to burst then add wine and reduce by half.
Toss in the spinach and allow to wilt, then add heavy cream, cheese and basil and bring mixture to a simmer.
Reduce heat to low and simmer until sauce is slightly reduced.
Cook pasta until slightly underdone.
Return shrimp to pan and stir to combine, then add the pasta and continue to cook, stirring, until pasta is cooked as you like it.
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23 Comments
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Thanks for watching everyone! I realise that a mistake was made with the onscreen recipe at the end of the video… I've used the YouTube 'Blur' tool to hide it so as not to confuse you. The correct recipe is in the description box.
Super great idea to put the shells in for a minute! Thx!
Looks delicious!!!! One of my favorite meal types; shrimp & pasta. I add peas to mine, too.
This looks good for a Lenten meal. Although I don’t feel it would be a penance.😂
You should call it white fermented grapes! Haha
Please tell my wife I could eat this EVERYDAY! However, I would be homeless and under a bridge before nightfall. Maybe twice a month? LOL Looks delicious .
I never cook with liquor, because I simply hate the taste of it. I figured the tomatoes would bring acidity, no? And since it's seafood… why not a squeeze of lemon juice? It looks delicious… it may not be Italian, but Italians WISH they had came up with this.
This needs a review from Vinccenzo's Plate.
Great recipe. I think your side panel is broken though at the end of this video.
Glen uses much the same measuring technique for measuring as my mother. When I was very young in the late 1948 or so I would watch mom cook and I don't remember her using any measuring devices. I'm sure she must have from time to time but mostly because mom cooked for 9 kids and 2 adults almost all dishes were in one pot and she had been making most of them all through the depression so of course she knew what and how much was needed by eyeball. Glen has to measure for his youtube videos but skips that when the amount of butter will not have a big impact on the dish.
Instead of wine or vinegar, use lemon juice.
I may be wrong but for a long time at least in the USA fine cuisine was using French cooking techniques that's were the butter and cheese base for sauces come from I think. Secondly, many recipes were created my people from the actual countries the dishes are named after to appeal to the cooking standard of the US and other countries. They needed to sell a product in environments were people refuse to try new recipes and techniques for a very long time. The recipes maybe wacky and weird but most were not created to make fun of the original cuisine.
Looks simple enough for a simple guy like me and very tasty. I will definitely try this but I'll use vegetable stock instead of white wine
Hi Glen, I love that saucier and stock pot, what brand are they?
I'm watching this waiting for a bus in downtown Winnipeg, you're making me hungry! Looks so good!
Made this today! I used chicken stock and some Apple Cider Vinegar (that’s what we had readily available) instead of the wine and it came out SO GOOD!!! We also used Penne made of Lentil Flour, so it was a very hearty meal!
I've just cooked it and it's tasty
A fine example of working with basic cooking techniques to create a dish that is greater than the sum of its parts. Also, love Jules braided doo.
What can be used instead of spinach?
The cooking of the shrimp shells didn't do anything for me, in fact there was hardly any oil in the pan when I was done coming them. This was a great dish though!
A very distant inspiration for the name might be 'inzimino', a Tuscan style of stew made with slow-cooked spinach (or, more often, bitter chard) and canned tomatoes, usually with baby octopus or squid as the main ingredient, but sometimes with other main ingredients like lampredotto (one of the stomachs of the cow, traditionally eaten in Florence).
This looks so good 😊 I can’t wait to try this Glen!
Never heard of the sauce (not being from NA) but really liked it (even though I would omit the cheese and cream, I tend not to like creamy sauces).