Cooking Instructions:

• Step 1: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water and then drain the pasta in a colander.
• Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the peeled and deveined shrimp to the skillet, seasoning them with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
• Step 3: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it! Next, pour in the chicken broth and bring to a simmer. Allow it to reduce slightly for about 2-3 minutes.
• Step 4: Reduce the heat to low and stir in the heavy cream, followed by the grated Parmesan cheese. Mix until the cheese has melted and the sauce is smooth. Add the Italian seasoning, cherry tomatoes, and spinach leaves, allowing them to soften in the sauce for about 2-3 minutes.
• Step 5: Add the cooked fettuccine and sautéed shrimp back into the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to reach your desired sauce consistency. Taste and adjust the seasoning with more salt and pepper if necessary.
• Step 6: Transfer the creamy Tuscan shrimp pasta to serving bowls. Garnish with fresh basil for a pop of color and an extra layer of flavor. Serve immediately and enjoy!