Pin 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 first made Tuscan garlic shrimp pasta on a rainy evening at home, craving something restaurant-worthy but easy to whip up. It filled the kitchen with the warm aroma of garlic and lush cream, and everyone asked for seconds.
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 and 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
- Boil the Pasta:
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Sauté the Shrimp:
- Heat 1 tablespoon butter in large skillet over medium-high. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
- Cook Aromatics:
- Add remaining butter to skillet. Sauté onion for 2–3 minutes until translucent, add garlic, and cook for 1 minute.
- Tomatoes & Broth:
- Stir in sun-dried tomatoes, cook for 1 minute. Pour in chicken broth, simmer, and scrape up browned bits.
- 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.
- Add Spinach:
- Stir in spinach until just wilted.
- Combine Pasta and Shrimp:
- Return shrimp and drained pasta to skillet. Toss everything in the sauce, adding pasta water as needed for consistency.
- Finish & Serve:
- Taste, adjust seasoning, and serve hot garnished with parsley and extra Parmesan.
Pin This Tuscan garlic shrimp pasta became our family’s favorite Sunday meal, often bringing everyone together around the table for seconds and lively conversation.
Required Tools
Large skillet, large pot, colander, wooden spoon, chefs knife, and cutting board make all steps easy and efficient for pasta night.
Nutritional Information
Each serving contains approximately 620 calories, 28 g total fat, 59 g carbohydrates, and 35 g protein.
Serving Suggestions
Pair it with crisp Pinot Grigio or Sauvignon Blanc, or enjoy with a fresh green salad and crusty bread.
Pin Serve immediately while hot for the best texture. This cozy dish is always a crowd-pleaser for pasta lovers.
Recipe Q&A
- → What pasta works best with this dish?
Fettuccine or linguine are ideal as they hold the creamy sauce well, but other long noodles can be used.
- → Can I substitute heavy cream for a lighter option?
Yes, half-and-half can be used instead of heavy cream for a lighter texture without sacrificing creaminess.
- → How do I prevent the shrimp from overcooking?
Cook shrimp briefly until they turn pink and opaque, about 2-3 minutes per side, then remove promptly from heat.
- → Is there a way to make this gluten-free?
Use gluten-free pasta and ensure all other ingredients like broth and sun-dried tomatoes are certified gluten-free.
- → What wine pairs well with this dish?
Crisp white wines such as Pinot Grigio or Sauvignon Blanc complement the creamy garlic sauce and seafood flavors nicely.
- → Can I add extra vegetables to this pasta?
Baby spinach is used here, but you can add mushrooms, bell peppers, or zucchini to enhance the vegetable content.