Description
Creamy Tuscan Shrimp & Spinach Pasta Bake is a hearty, cheesy casserole featuring tender shrimp, pasta, sun-dried tomatoes, and spinach in a rich garlic cream sauce. Baked to golden perfection, it’s perfect for cozy dinners or entertaining guests.
Ingredients
- 1 lb shrimp, peeled and deveined
- 12 oz penne, rigatoni, or fusilli pasta
- 3 cups fresh spinach
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: crushed red pepper flakes or fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Sauté garlic for 30 seconds.
- Add shrimp and cook 2–3 minutes until just pink. Remove and set aside.
- Add sun-dried tomatoes and spinach to skillet and cook until spinach wilts.
- Stir in cream, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add Parmesan cheese and stir until sauce is smooth.
- Combine cooked pasta, shrimp, and sauce in the skillet or a bowl. Transfer to prepared baking dish.
- Top with shredded mozzarella and bake uncovered for 20–25 minutes until bubbly and golden.
- Garnish with basil or red pepper flakes before serving.
Notes
- Substitute shrimp with chicken or sausage if desired.
- Add mushrooms or artichoke hearts for extra flavor.
- Use half-and-half or evaporated milk for a lighter version.
- Make it gluten-free with gluten-free pasta and ingredients.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
