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Creamy Tuscan Garlic Shrimp Pasta

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A quick and indulgent dinner featuring shrimp and pasta tossed in a rich, garlicky cream sauce with sun-dried tomatoes and fresh spinach. Perfect for cozy weeknights or impressing guests without stress.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed from frozen)
  • 8 ounces fettuccine or linguine pasta
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil)
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese (or Pecorino Romano as alternative)
  • 1/4 cup dry white wine (or chicken broth as non-alcoholic substitute)
  • 1 teaspoon Italian seasoning (blend of basil, oregano, thyme)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season shrimp lightly with salt and pepper. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
  3. Lower heat to medium. Add 2 tablespoons unsalted butter to the skillet. Once melted, add minced garlic and cook for about 1 minute until fragrant but not browned. Stir in chopped sun-dried tomatoes and cook for another minute.
  4. Pour in 1/4 cup dry white wine or chicken broth to deglaze the pan. Let simmer for 2 minutes until slightly reduced.
  5. Stir in 1 cup heavy cream, 1 teaspoon Italian seasoning, and red pepper flakes if using. Simmer gently for 3-4 minutes until sauce thickens slightly, stirring occasionally.
  6. Lower heat and add 1/2 cup freshly grated parmesan cheese, stirring until melted and smooth. Add 2 cups fresh baby spinach and cook until wilted, about 1-2 minutes.
  7. Return cooked shrimp to the skillet along with drained pasta. Toss everything together, adding reserved pasta water a little at a time to loosen sauce to desired consistency.
  8. Taste and adjust salt and pepper as needed. Serve immediately with extra parmesan on the side.

Notes

Do not overcook shrimp to keep them tender. Use fresh minced garlic for best flavor and cook gently to avoid bitterness. Reserve pasta water to loosen sauce and help it cling to pasta. Simmer sauce on low heat to prevent curdling. Adjust red pepper flakes to taste. If sauce is too thick, add more pasta water or cream.

Nutrition

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