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Creamy Tuscan Shrimp Pasta

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A cozy and indulgent Italian dinner featuring tender shrimp in a creamy sauce with garlic, sun-dried tomatoes, and fresh spinach. Ready in about 30 minutes, perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen; wild-caught preferred)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped (packed in oil; if dry, soak in warm water first)
  • 1 cup heavy cream (240 ml)
  • ½ cup low-sodium chicken broth (120 ml)
  • ¾ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, roughly chopped (about 60g)
  • 1 teaspoon Italian seasoning (blend of oregano, basil, thyme)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces fettuccine or linguine pasta (cooked al dente; can substitute gluten-free pasta)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining. Set pasta aside.
  2. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. When butter foams, add shrimp in a single layer. Cook 2 minutes per side until pink and opaque. Remove shrimp and set aside. Cook in batches if needed.
  3. Reduce heat to medium. Add minced garlic to the same pan and sauté until fragrant, about 30 seconds to 1 minute. Stir in ½ cup chopped sun-dried tomatoes and cook for 1-2 minutes to release flavor.
  4. Pour in 1 cup heavy cream and ½ cup low-sodium chicken broth. Stir well, scraping browned bits from the pan. Add 1 teaspoon Italian seasoning and ¼ teaspoon red pepper flakes if using. Bring to a gentle simmer and let sauce thicken slightly, about 3-4 minutes, stirring occasionally.
  5. Lower heat to medium-low. Stir in ¾ cup freshly grated Parmesan until melted and sauce is smooth. Toss in 2 cups fresh baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
  6. Return shrimp to the skillet and add cooked pasta. Toss gently to coat everything in the creamy sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Remove from heat and let sit for a minute. Portion onto plates and garnish with extra Parmesan or fresh basil if desired.

Notes

Do not overcrowd the pan when cooking shrimp to ensure proper searing. Use freshly grated Parmesan for best sauce texture. Reserve pasta water to adjust sauce consistency. Cook sauce on medium-low heat to avoid cream splitting. Adjust salt gradually due to salty ingredients.

Nutrition

Keywords: creamy Tuscan shrimp pasta, shrimp pasta recipe, Italian dinner, creamy shrimp pasta, easy pasta recipe, weeknight dinner, sun-dried tomato pasta

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