One-Pot Creamy Pasta Toscana with Shrimp

🥘 Ingredients

• black pepper
• butter
  2 tsp
• cooking oil
  4 tbsp
• cream cheese
  4 tbsp
• grape tomatoes
  8 oz
• parmesan cheese
  3/4 c
• ricotta cheese
  8 oz
• salt
• shrimp
  20 oz
• spaghetti
  24 oz
• spinach
  5 oz
• tuscan heat spice
  2 tbsp

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve grape tomatoes . Place cream cheese in a glass of warm water to soften. Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shrimp and season with salt and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Transfer to a plate.

   grape tomatoes: 8 oz, cream cheese: 4 tbsp, shrimp: 20 oz, cooking oil: 4 tbsp, salt, black pepper
2. 

   2

   Once water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ½ cup of the pasta cooking water (1 cup for 4 servings), then drain.

   spaghetti: 12 oz
3. 

   3

   In a medium bowl, combine cream cheese, ricotta cheese , half the parmesan cheese , and a drizzle of olive oil (large drizzle for 4 servings).

   ricotta cheese: 8 oz, parmesan cheese: 3/4 c
4. 

   4

   Heat a drizzle of oil in the pot used for pasta over medium-high heat. Add the halved tomatoes and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. Add tuscan heat spice and cook, stirring until fragrant, 20-30 seconds more. Gradually stir in the cheese mixture and ¼ cup of reserved pasta cooking water (½ cup for 4 servings); cook until creamy, 1-2 minutes. (TIP: if sauce seems too thick, add more reserved water 1 tbsp at a time.) Season with salt; remove from heat.

   tuscan heat spice: 2 tbsp
5. 

   5

   Stir butter and a big pinch of pepper into the sauce. Return pot to stovetop over medium heat. Add the drained spaghetti and spinach and cook, stirring, until spinach is slightly wilted and pasta is coated, 1-2 minutes. Add the cooked shrimp to the pot with sauce along with the spaghetti and spinach.

   butter: 2 tsp, spaghetti: 12 oz, spinach: 5 oz
6. 

   6

   Divide pasta between shallow bowls. Top with remaining parmesan and serve. Fully cooked shrimp reaches an internal temperature of 145°.