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.
I first made this Tuscan garlic shrimp pasta on a chilly evening when I was craving something both comforting and elegant. The mix of sun-dried tomatoes, juicy shrimp, and spinach creates a decadent meal that feels fancy without hours in the kitchen.
Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined
- Pasta: 12 oz (340 g) fettuccine or linguine
- Baby Spinach: 2 cups (60 g)
- Sun-Dried Tomatoes: 1/2 cup (60 g), sliced, packed in oil and drained
- Yellow Onion: 1 small, finely chopped
- Heavy Cream: 1 cup (240 ml)
- Parmesan Cheese: 1/2 cup (50 g) grated, plus more for garnish
- Unsalted Butter: 2 tbsp (28 g)
- Garlic: 5 cloves, minced
- Chicken Broth: 1/2 cup (120 ml)
- Crushed Red Pepper Flakes: 1/2 tsp (optional)
- Dried Italian Herbs: 1/2 tsp
- Salt and Ground Black Pepper: To taste
- Fresh Parsley: Chopped, for garnish
Instructions
- Cook Pasta:
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté Shrimp:
- While the pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2 3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
- Sauté Aromatics:
- In the same skillet, add the remaining tablespoon of butter. Sauté the onion for 2 3 minutes until translucent, then add the garlic and cook for 1 minute until fragrant.
- Add Tomatoes and Broth:
- Add the sun-dried tomatoes and cook for 1 minute. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Make Sauce:
- Reduce the heat to medium-low. Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer for 2 3 minutes until the sauce thickens slightly.
- Add Spinach:
- Add the spinach and stir until wilted.
- Combine and Toss:
- Return the cooked shrimp to the skillet along with the drained pasta. Toss to coat everything in the sauce, adding reserved pasta water a little at a time if needed to reach desired consistency.
- Finish & Serve:
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley and extra Parmesan.
Save This pasta has become a favorite for our stay-in date nights. Everyone asks for seconds — even the kids love the creamy sauce!
Serving Suggestions
Pair your Tuscan garlic shrimp pasta with crusty bread and a crisp green salad for a perfect Italian-inspired feast.
Recipe Variations
Try replacing shrimp with scallops or chicken, or add mushrooms for an earthy twist. For a lighter sauce, use half-and-half instead of heavy cream.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet with a splash of broth or cream to maintain the sauce's creamy texture.
Save This luscious pasta is sure to impress. Enjoy every creamy, garlicky bite — buon appetito!
Recipe FAQ
- → What type of pasta works best for this dish?
Fettuccine or linguine noodles are ideal as they hold the creamy sauce well and complement the shrimp.
- → Can I use frozen shrimp for this preparation?
Yes, thawed frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking for best results.
- → How do sun-dried tomatoes enhance the flavor?
They add a sweet and tangy depth that balances the creamy sauce and complements the shrimp's natural sweetness.
- → Is there a way to make the sauce thinner if needed?
Reserved pasta water can be gradually added to adjust the sauce consistency without diluting the flavors.
- → What herbs are used to season the sauce?
Dried Italian herbs and crushed red pepper flakes provide aromatic, savory, and mildly spicy notes to the sauce.
- → Can I substitute the heavy cream for a lighter option?
Half-and-half can be used for a lighter, less rich sauce without sacrificing too much creaminess.