Tuscany Shrimp Pasta

Time: 30 minutes

Music Selection: Rocco Hunt & Ana Mena – A Un Passo Dalla Luna

When you make this dish “you will smile”. It is a hearty and healthy dish that blends divine flavours that will make you smile every time you think of this dish and when you make it! Enjoy…


454 gm linguine pasta

30-40 large shrimp, uncooked

2 shallots, diced

3 garlic cloves


1 cup marinara sauce

1-2 Tbsp dried chili flakes

1 cup chopped spinach, chopped coarsely

1 handful fresh basil, chopped finely

3 Tbsp olive oil

3 heaping Tablespoons flour

2 – 2 1/2 cups chicken broth

Parmesan cheese


In large pot of salted water, boil the water. Cook pasta according to package. Drain.

While pasta is cooking, in large deep frying pan, heat oil and saute the diced shallot. When it softens, add in the garlic. Saute for 1 – 2 minutes, then add in the flour and coat the onions and garlic well.

Pour in the chicken broth and continue mixing to avoid lumps. It will thicken fast. Add the marinara sauce. If it is a bit thick, add more broth or a bit of water.

Add in the shrimp, and saute until they are starting to turn pink. Then add in the spinach and fresh basil (save some for topping). Mix well. Add the chili flakes. Salt/pepper to taste.

Plate the pasta equally over 4 – 5 plates.

Top with the shrimp and sauce. Garnish with additional basil and large flakes of parmesan cheese.

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