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 tried this Tuscan garlic shrimp pasta, I was amazed at how easily it came together for such impressive flavor. The sauce clings to every strand of pasta, and the sun-dried tomatoes add a tangy depth that makes this dish special.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Fettuccine or linguine: 12 oz (340 g)
- Baby spinach: 2 cups (60 g)
- Sun-dried tomatoes: 1/2 cup (60 g), sliced, packed in oil, drained
- Yellow onion: 1 small, finely chopped
- Heavy cream: 1 cup (240 ml)
- Grated Parmesan cheese: 1/2 cup (50 g)
- 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 freshly ground black pepper: to taste
- Fresh parsley: chopped, for garnish
- Additional grated Parmesan cheese: for serving
Instructions
- Cook the pasta:
- Boil the pasta in salted water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the 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 to a plate and set aside.
- Sauté aromatics:
- Add the remaining tablespoon of butter to the skillet. Sauté the onion for 2 3 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
- Add tomatoes & deglaze:
- Add sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
- Make the sauce:
- Reduce heat to medium-low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer 2 3 minutes until slightly thickened.
- Wilt the spinach:
- Add spinach and stir until wilted.
- Combine pasta & shrimp:
- Return cooked shrimp and drained pasta to the skillet. Toss to coat in sauce, adding reserved pasta water as needed for desired consistency.
- Finish & serve:
- Taste and adjust seasoning with salt and pepper. Serve immediately with fresh parsley and extra Parmesan.
Save Making this recipe with my family brings us right back to summer evenings in Italy. We love gathering around the dinner table, everyone reaching for seconds, savoring every creamy, garlicky bite.
Serving Suggestions
Pair this pasta with a crisp green salad and warm, crusty bread to soak up every last drop of sauce.
Allergen Information
Contains shellfish (shrimp), dairy (butter, cream, Parmesan), and wheat (pasta). Always double check ingredient packages, especially sun-dried tomatoes and broth, for any potential allergens.
Nutritional Information
Each serving provides about 620 calories, 28 g total fat, 59 g carbohydrates, and 35 g protein.
Save This creamy Tuscan garlic shrimp pasta will impress anyone at your table. Enjoy every rich and savory bite!
Cooking Questions
- → What type of shrimp works best for this dish?
Large peeled and deveined shrimp are ideal for even cooking and tenderness in this creamy pasta.
- → Can I substitute the pasta type in this dish?
Yes, fettuccine or linguine both hold the creamy sauce well, but you can use any long pasta you prefer.
- → How do sun-dried tomatoes affect the flavor?
They add a sweet and tangy depth, complementing the richness of the cream and shrimp.
- → What is the purpose of adding reserved pasta water?
Reserved pasta water helps loosen the sauce and improves adhesion to the pasta for a smooth texture.
- → How can I adjust the spice level in this dish?
Crushed red pepper flakes can be added or omitted to control the heat according to taste.