Print

Creamy Tuscan Shrimp Pasta

Creamy Tuscan Shrimp Pasta - featured image
Print Recipe

Creamy Tuscan Shrimp Pasta is a quick, one-pot dinner featuring tender shrimp, sun-dried tomatoes, spinach, and a velvety parmesan cream sauce that clings to long strands of pasta. It’s a comforting, restaurant-quality meal perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 8 oz fettuccine or linguine (or spaghetti, penne, or gluten-free pasta)
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk (or use all cream for extra richness)
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 2 cups fresh baby spinach
  • 1/2 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1/2 cup reserved pasta water
  • Chopped fresh basil or parsley (optional garnish)
  • Extra parmesan cheese, for serving (optional)
  • Lemon wedges (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain pasta and keep warm.
  2. Pat shrimp dry with paper towels. Season with salt and black pepper.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side, until pink and opaque. Transfer shrimp to a plate and tent with foil.
  4. Lower heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
  5. Add chopped sun-dried tomatoes and cook for 1 minute, stirring.
  6. Pour in heavy cream and milk. Stir, scraping up any browned bits.
  7. Sprinkle in parmesan cheese, Italian seasoning, and red pepper flakes. Stir until cheese melts and sauce thickens (2-3 minutes).
  8. If sauce is too thick, slowly add reserved pasta water, stirring until silky and smooth. Taste and adjust seasoning.
  9. Stir in fresh spinach and let wilt for 1-2 minutes.
  10. Return cooked shrimp (and any juices) to the skillet, tossing gently to coat in sauce.
  11. Add drained pasta to the skillet. Toss everything together for 1-2 minutes over low heat, until pasta is fully coated and shrimp are evenly distributed. Add more pasta water if needed.
  12. Remove from heat. Sprinkle with chopped basil or parsley and extra parmesan, if desired. Squeeze a lemon wedge over the top for brightness.

Notes

For best results, use freshly grated parmesan and reserve pasta water for a silky sauce. Don’t overcook shrimp—they finish cooking in the sauce. Adapt with gluten-free pasta, dairy-free substitutes, or swap shrimp for chicken or mushrooms. Leftovers keep well for 2 days; reheat gently with a splash of milk or pasta water.

Nutrition

Keywords: Tuscan shrimp pasta, creamy shrimp pasta, one-pot pasta, Italian dinner, easy shrimp recipe, weeknight pasta, sun-dried tomato pasta, spinach pasta, parmesan cream sauce

Find it online: https://wigglebite.com/creamy-tuscan-shrimp-pasta-recipe-easy-one-pot-dinner-idea/