Every year I go back and forth on if we should or shouldn’t do something for Valentines Day, after all, it’s just another Hallmark holiday. In the past, we have either done a dinner on Valentines Day and or that coming weekend. We’ve also skipped it all entirely and had a romantic dinner at home. This year, we really hadn’t planned anything so I was once again searching Pinterest for something divine (and easy) when I came across a few Tuscan recipes.
Stella and I both love seafood. I’ve never tried any sort of Tuscan dish but I’ve found it always looks delicious. Here is what I came up with for a little at home romantic evening.
Side Note: I initially was going to use shrimp and bay scallops. Our scallops turned out to be bad and were omitted from the final recipe.
- 1lb – Shrimp
- 2 tbsp – Butter
- 6 cloves – Garlic
- 1 – Medium White Onion
- 3 – Roma Tomatoes
- 2 c – Spinach
- 1-3/4 c – Heavy Whipping Cream
- 2/3 c – Parmesan Cheese
- 1 tsp – Italian Seasoning
- 1 tbsp – Fresh Parsley
- 10 oz – Spinach & Ricotta Ravioli
- 10 oz – Shrimp and or Lobster Ravioli
- Zucchini Noodles
- Angel hair Pasta
If this is your first time cooking with shrimp no need to stress or worry. It’s much simpler than even I could have imagined. When I first cooked shrimp I was using frozen shrimp from a box in a scampi sauce, heat through and serve. I eventually started trying cooked frozen shrimp ( I didn’t even know there was much of a difference). Then when Stella and I started dating she would only allow me to use raw uncooked shrimp. Umm, can we say eew? Who likes to clean that? Not I said the fly. So if the ones we buy require deveining Steph is the one who must handle that little task. But I will tell you there is HUGE difference in taste.
Luckily for me the shrimp I used were already deveined, I just had to remove their pesky little shells and tails. Once all the tails had been removed I added my butter and garlic to my pan on medium/high heat until the garlic was fragrant.
Add the shrimp to the pan, cooking for 3-4 minutes on each side until the shrimp become pink. Remove from pan and set aside.
Keep your pan on the heat add your onions and tomatoes until your onions are opaque. The recipe for the idea behind this called for sun-dried tomatoes, I did purchase some when I picked up the rest of my items for this recipe but I couldn’t bring myself to add them. The only time we’ve eaten sun-dried tomatoes was in a sun-dried tomato macaroni and cheese we found at Aldi. The mac and cheese was delicious but both Stella and I left the sun-dried tomatoes on the plate. I really didn’t want to ruin this recipe with something I knew might bring some flavor but that neither of us would eat.
Add the heavy whipping cream and Italian Seasoning. Stirring occasionally until everything is incorporated. You can experiment here with different amounts of cheese or cheese varietals. We like to use Parmesan cheese pretty much on everything, lucky for us parmesan cheese really does make creamy sauces taste amazing and makes sure your sauce isn’t stringy.
Now it’s time to add your spinach. I only recently started cooking with raw spinach in sauces and soups. I honestly thought it was much harder than it is. I am still perplexed at how much you add and how much you end up with once it’s cooked down.
Once your spinach has reduced by half to toss in your shrimp to coat and warm up a bit.
Spoon over your favorite pasta, pasta substitute or just eat on it’s own. Enjoy!
- Add butter and garlic to a pan on medium hit.
- Once the garlic becomes fragrant add shrimp. (We use raw shrimp deveined with the tail removed).
- Cook shrimp on each side for 3-4 minutes or until the shrimp have turned orange. Be careful not to overcook.
- Remove shrimp and set aside.
- Add tomatoes and onions. Simmer until the onions are opaque.
- Add heavy whipping cream, parmesan cheese, Italian seasoning.
- Stirring occasionally until the cheese has melted.
- Add spinach and reduce.
- Add Shrimp.
- Stir to coat shrimp.
- Serve over your choice of pasta or pasta substitute.
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay