Pasta with Sun-Dried Tomatoes, Prosciutto and Mascarpone
25 min
Rich, creamy pasta that comes together in minutes. The salty prosciutto plays perfectly against sweet sun-dried tomatoes.
pastaitaliancreamy
Creamy white wine sauce, juicy shrimp, and wilted spinach — this comes together in about 20 minutes and tastes like something from a proper Italian restaurant.
Instructions
- 1
Cook the pasta in salted boiling water according to package directions until al dente, then drain.
- 2
Meanwhile, heat butter in a large pan over medium-high heat. Add the shrimp and cook for about 2 minutes until pink, then remove from the pan and set aside.
- 3
In the same pan, add the garlic and fry for about 30 seconds until fragrant. Pour in the white wine and let it reduce by half.
- 4
Add the cherry tomatoes and cook for a few minutes until they start to soften.
- 5
Pour in the cream and let it simmer gently for a few minutes until the sauce thickens slightly.
- 6
Add the spinach and stir until wilted. Return the shrimp to the pan, season with salt and pepper, and toss everything together.
- 7
Add the drained pasta to the pan and mix well so everything is coated in the sauce. Serve immediately, topped with grated Parmesan.
Per average serving
61
Calories
kcal
0.4
Protein
g
1.7
Carbs
g
6.1
Fat
g
0.1g
Fiber
0.1g
Sugar
2mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
61
Calories
kcal
0.4
Protein
g
1.7
Carbs
g
6.1
Fat
g
0.1g
Fiber
0.1g
Sugar
2mg
Sodium
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