Save to Pinterest A creamy flavorful pasta dish featuring succulent shrimp sun-dried tomatoes spinach and a garlicky Parmesan sauce. Perfect for a cozy Italian-inspired dinner.
When I first made this Tuscan garlic shrimp pasta my family was amazed by how comforting and elegant it tasted. The combination of creamy sauce tender shrimp and savory sun-dried tomatoes brings a taste of Italy right to your kitchen.
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 (optional): 1/2 tsp
- 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 the 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 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 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.
- Simmer the 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 shrimp and pasta:
- 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.
- Final touches:
- Taste and adjust seasoning with salt and pepper. Serve immediately garnished with fresh parsley and extra Parmesan.
Save to Pinterest Sharing this pasta at our family table always sparks smiles and second helpings. It is a favorite for birthdays or quiet Sunday suppers alike.
Serving Suggestions
Pair this pasta with a simple green salad and crusty bread for a complete Italian-inspired meal. A crisp Pinot Grigio or Sauvignon Blanc also complements the creamy flavors perfectly.
Allergen Information
This dish contains shellfish (shrimp) dairy (butter cream Parmesan) and wheat (pasta). To avoid allergens use gluten-free pasta and verify all ingredient labels.
Nutritional Information
Each serving provides about 620 calories 28 g total fat 59 g carbohydrates and 35 g protein making it a satisfying and indulgent dinner.
Save to Pinterest This pasta is sure to impress anyone around your table. Enjoy it while the sauce is silky and warm.
Recipe FAQs
- → What type of pasta works best for this dish?
Fettuccine or linguine hold the sauce well and complement the shrimp's texture beautifully.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half can be used for a lighter sauce without sacrificing too much richness.
- → How do I prevent the shrimp from overcooking?
Cook shrimp only 2–3 minutes per side until just opaque to keep them tender and juicy.
- → Is it possible to make this gluten-free?
Substitute your pasta with a certified gluten-free variety to accommodate gluten sensitivities.
- → What can I serve alongside for a complete meal?
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully, along with a light salad or crusty bread.