Seriously the pictures here do not do the creaminess justice so I guess I'll HAVE to make this one again this week...
I love this recipe because it has all the indulgence of a restaurant level cream sauce but sooo much less cream, butter, oil, etc. And don't get me wrong if all of that was necessary I'm all for it but I promise you this version is just as creamy, just as delicious, but dramatically less "dense".
Two bites in and my fiancé deemed this one in his top 3 all time favorite recipes. So that's a win in my book. I've been trying to top mini meatloaf cups since probably 2019.
Whether you make this with shrimp or chicken you can't go wrong! I seared the chicken same as the shrimp. Removed, cut into slices and returned with the half and half and milk!
Healthier Tuscan Garlic Shrimp or Chicken
4 Servings | Cook time: 20 minutes
Notes: Effortlessly creamy with far less cream than a traditional tuscan style pasta. I used angel hair pasta plus steamed zoodles for serving but go with whatever pasta/pasta equivalent you desire! Mashed potatoes would be heavenly.
Ingredients:
1-1 1/2 lb shrimp or 1-1 1/2 lb chicken breast, sliced
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp flour
1/4 cups sun-dried tomatoes
1/2 cup half and half
1/2 cup unsweetened original almond milk
1 tsp garlic powder
1 tsp Italian seasoning
1/8 tsp Italian seasoning
2 cups spinach
1/2 cup grated parmesan
8 oz spaghetti or other pasta (I added some steamed zoodles to my plate when serving, ziti or gnocchi would be delicious too!)
1 cup pasta water
Directions:
Add olive oil and garlic to a large sauté pan over medium heat for 1-2 minutes.
Add shrimp or chicken to the olive oil to sear. Cover and cook about 2 minutes per side until cooked through. For chicken probably about 4 minutes per side depending on size of slices.
While the protein is cooking bring a pot of water to a boil, salt and cook pasta according to box directions.
Remove shrimp or chicken and set aside.
Add sun-dried tomatoes and flour to the pan. Whisk together, it will thicken into a paste. Cook the flour about 2 minutes, whisking occasionally.
Whisk in half and half and almond milk into the pan until smooth. Seasoning with garlic powder, red pepper flakes and Italian seasoning.
Once smooth turn the heat to low and whisk in parmesan cheese. Add spinach and return the shrimp or chicken to the pan and toss to combine until the spinach is wilted and and protein is heated through.
Strain the pasta, reserving at least a cup of pasta water.
Combine pasta plus 1/2 cup of reserved water to the sauce. Use tongs to combine everything adding the remaining pasta water as needed, you may not need more depending on consistency.
Note: if waiting a few minutes to serve the sauce will thicken as it cools so additional pasta water would be helpful to save.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.