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 still remember the first time I made Tuscan garlic shrimp pasta for my family. They loved how the sun-dried tomatoes and tender shrimp perfectly balanced the creamy sauce.
Ingredients
- Large shrimp: 1 lb (450 g), 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, 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 garnish
Instructions
- Cook Pasta:
- Boil pasta in salted water as per package until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Sauté Shrimp:
- Heat 1 tbsp butter in a skillet over medium-high. Add shrimp, season, and cook 2–3 min per side until pink. Transfer to plate.
- Sauté Veggies:
- Add remaining butter and sauté onion 2–3 min until translucent. Add garlic, cook 1 min.
- Add Tomatoes and Deglaze:
- Add sun-dried tomatoes, cook 1 min. Pour chicken broth, simmer and scrape browned bits.
- Make Creamy Sauce:
- Reduce heat to medium-low, stir in cream, Parmesan, Italian herbs, red pepper flakes. Simmer 2–3 min until thickened.
- Wilt Spinach:
- Add spinach, stir until wilted.
- Toss Pasta and Shrimp:
- Return shrimp and pasta to skillet. Toss with sauce, add reserved pasta water to reach preferred consistency.
- Finishing Touches:
- Adjust seasoning. Serve garnished with fresh parsley and extra Parmesan.
Save Making this pasta together has become our favorite dinner night tradition. My kids love helping sprinkle the Parmesan and parsley before serving.
Required Tools
Large skillet, large pot, colander, wooden spoon, chefs knife, and cutting board are all you need for quick prep.
Nutritional Information
Each serving contains 620 calories, 28 g total fat, 59 g carbohydrates, and 35 g protein.
Notes
You can use half-and-half instead of cream to lighten the dish or pair with Pinot Grigio for a classic Italian touch.
Save This Tuscan shrimp pasta is the ultimate comfort food and perfect for cozy nights. Enjoy its rich flavors with family and friends!
Common Questions
- → How can I ensure the shrimp stays tender?
Cook shrimp quickly over medium-high heat for 2–3 minutes per side until just pink and opaque to retain moisture and avoid toughness.
- → Can I substitute the pasta for a gluten-free alternative?
Yes, gluten-free pasta can be used without altering the cooking method to accommodate dietary needs.
- → What can I use instead of heavy cream for a lighter sauce?
Half-and-half is a great substitute that lightens the sauce while maintaining its creamy texture.
- → How do sun-dried tomatoes enhance this dish?
They add concentrated sweetness and umami, deepening the dish's flavor profile alongside the garlic and Parmesan.
- → Is the sauce thickened by any special technique?
Simmering the cream with Parmesan and Italian herbs gently thickens the sauce to coat the pasta and shrimp beautifully.