Save A creamy, flavorful pasta dish featuring succulent shrimp, sun-dried tomatoes, spinach, and a garlicky Parmesan sauce. Perfect for a cozy Italian-inspired dinner.
The first time I made this Tuscan Garlic Shrimp Pasta for my family, I was amazed by how quickly it disappeared. It was such a comforting, restaurant-worthy meal and everyone asked for seconds!
Ingredients
- Seafood: 1 lb (450 g) large shrimp, peeled and deveined
- Pasta: 12 oz (340 g) fettuccine or linguine
- Vegetables: 2 cups (60 g) baby spinach, 1/2 cup (60 g) sun-dried tomatoes, sliced (packed in oil, drained), 1 small yellow onion, finely chopped
- Dairy: 1 cup (240 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 2 tbsp (28 g) unsalted butter
- Aromatics: 5 cloves garlic, minced
- Liquids: 1/2 cup (120 ml) chicken broth
- Seasonings: 1/2 tsp crushed red pepper flakes (optional), 1/2 tsp dried Italian herbs, Salt and freshly ground black pepper, to taste
- Garnish: Fresh parsley, chopped, Additional grated Parmesan cheese
Instructions
- Cook the Pasta:
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Cook the Shrimp:
- In a large skillet over medium-high heat, melt 1 tablespoon butter and cook the shrimp for 2–3 minutes per side until pink. Season with salt and pepper, then transfer shrimp to a plate.
- Sauté the Vegetables:
- Add remaining butter to skillet. Sauté onion for 2–3 minutes until translucent, add garlic, and cook for 1 minute until fragrant.
- Add Tomatoes and Broth:
- Stir in sun-dried tomatoes and cook for 1 minute. Add chicken broth, bring to a simmer, and scrape bottom of pan.
- Make the Sauce:
- Reduce heat to medium-low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
- Add Spinach:
- Stir in spinach until wilted.
- Combine Everything:
- Return shrimp and drained pasta to skillet. Toss in sauce and add reserved pasta water as needed for desired consistency.
- Finish and Serve:
- Adjust seasoning with salt and pepper. Serve immediately, garnished with parsley and extra Parmesan.
Save My children love twirling their forks through the creamy pasta and always ask if we can have this again soon. Sharing it at our family dinners feels extra special every time.
Pairings & Suggestions
Serve with crusty Italian bread or garlic knots. A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the garlicky sauce and tender shrimp.
Leftovers & Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of cream or reserved pasta water and warm gently.
Nutrition Information
Per serving: 620 calories, 28 g total fat, 59 g carbohydrates, 35 g protein.
Save With just a handful of fresh ingredients, Tuscan Garlic Shrimp Pasta comes together for a memorable dinner. Every bite is a taste of Italy on your plate.
Recipe Questions & Answers
- → What type of shrimp is best for this dish?
Use large shrimp, peeled and deveined, for the best texture and quick cooking.
- → Can I substitute the pasta for a gluten-free option?
Yes, gluten-free pasta works well to accommodate dietary needs without compromising flavor.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water and add it gradually to adjust the sauce consistency while tossing.
- → What wine pairs well with this creamy shrimp pasta?
A crisp Pinot Grigio or Sauvignon Blanc balances the richness of the dish nicely.
- → Is it possible to lighten the cream sauce?
Swap heavy cream with half-and-half for a lighter but still creamy texture.