Creamy Tuscan Shrimp Pasta with Sun-Dried Tomatoes and Spinach

1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3.Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

4.In the same skillet, add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.

5.Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is creamy.

6.Add the fresh spinach to the sauce and cook until wilted, about 2 minutes.

7.Return the cooked shrimp to the skillet and toss to coat in the sauce. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

8.Add the cooked fettuccine to the skillet and toss everything together until well combined. Adjust seasoning with salt and pepper if needed.

9.Serve immediately, garnished with fresh basil.