Description
This Creamy Tuscan Shrimp Pasta combines tender shrimp with a luxurious garlic Parmesan cream sauce, sun-dried tomatoes, and fresh spinach served over your favorite pasta. It’s an easy, elegant dinner that tastes like it came from an Italian restaurant!
Ingredients
Scale
- 12 oz fettuccine or linguine pasta (or pasta of choice)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil (or oil from sun-dried tomatoes)
- 4-5 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed), drained and chopped
- 1 ½ cups heavy cream
- ½ cup chicken broth (low-sodium)
- ¾ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- Salt and black pepper, to taste
- Fresh basil or parsley for garnish (optional)
- Extra Parmesan for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Prepare the shrimp: While pasta cooks, pat shrimp completely dry with paper towels. Season both sides with salt and pepper.
- Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer (work in batches if needed to avoid crowding). Cook for 2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
- Sauté aromatics: In the same skillet, reduce heat to medium. Add minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning.
- Add sun-dried tomatoes: Add chopped sun-dried tomatoes to the skillet and cook for 1 minute, stirring to combine with the garlic.
- Create the sauce base: Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds incredible flavor to your sauce.
- Add cream and seasonings: Stir in heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce slightly thickens.
- Incorporate cheese: Reduce heat to low. Add grated Parmesan cheese gradually, stirring constantly until melted and smooth. If sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency.
- Add spinach: Add fresh spinach to the sauce and stir until wilted, about 1-2 minutes.
- Combine everything: Add cooked pasta to the skillet and toss to coat evenly in the sauce. Return cooked shrimp to the pan and gently toss everything together. Cook for 1-2 minutes until heated through.
- Adjust and serve: Taste and adjust seasoning with additional salt and pepper if needed. If sauce seems too thick, add more reserved pasta water. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese.
Notes
- Shrimp size matters: Larger shrimp (21-25 count) work best for this recipe. Smaller shrimp cook too quickly and can become rubbery.
- Don’t overcook the shrimp: They should be opaque and pink but still tender. Overcooked shrimp become tough and chewy.
- Pasta water is your friend: The starchy pasta water helps the sauce cling to the noodles and adjusts consistency perfectly. Don’t skip saving some!
- Fresh Parmesan is essential: Pre-grated cheese contains anti-caking agents that prevent smooth melting. Always grate your own for best results.
- Sauce too thick? Add pasta water one tablespoon at a time. The sauce should coat the pasta but not be gloppy.
- Make it lighter: Substitute half the heavy cream with additional chicken broth or use half-and-half instead.
- Gluten-free option: Use your favorite gluten-free pasta and ensure chicken broth is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 2
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 685
- Sugar: 4g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 245mg