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 made this Tuscan garlic shrimp pasta on a rainy evening for my family craving a taste of Italy. It quickly became a favorite thanks to its creamy sauce and the vibrant combination of shrimp and sun-dried tomatoes.
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: 1/2 tsp (optional)
- Dried Italian herbs: 1/2 tsp
- Salt and black pepper: To taste
- Fresh parsley: Chopped, for garnish
- Additional grated Parmesan cheese: For garnish
Instructions
- Pasta Preparation:
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Shrimp Cooking:
- While pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Add 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 remaining butter. Sauté onion for 2, 3 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
- Add Veggies and Broth:
- Add sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Create Sauce:
- Reduce heat to medium-low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer for 2, 3 minutes until sauce thickens slightly.
- Add Spinach:
- Add spinach and stir until wilted.
- Combine and Finish:
- Return cooked shrimp to skillet along with drained pasta. Toss to coat everything in sauce, adding reserved pasta water a little at a time if needed for desired consistency.
- Serve:
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley and extra Parmesan.
Save We gathered around the table and shared stories as we enjoyed each forkful of this pasta. The flavorful shrimp and creamy sauce had everyone asking for seconds.
Notes & Substitutions
For a lighter dish, substitute half-and-half for heavy cream. Use your favorite gluten-free pasta for a wheat-free option.
Serving Suggestions
Pairs perfectly with a crisp Pinot Grigio or Sauvignon Blanc and warm crusty bread.
Nutritional Information
Per serving: Calories: 620, Total Fat: 28 g, Carbohydrates: 59 g, Protein: 35 g.
Save This Tuscan garlic shrimp pasta brings restaurant-quality flavors to your own dinner table. A crowd-pleaser with minimal fuss.
Recipe Questions
- → What type of pasta works best for this dish?
Fettuccine or linguine are ideal as they hold the creamy sauce well and complement the shrimp and vegetables beautifully.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half can be used for a lighter texture while still maintaining the creaminess of the sauce.
- → How should I prepare the shrimp for optimal flavor?
Cook peeled and deveined shrimp over medium-high heat until pink and opaque for a tender, juicy bite.
- → What enhancements boost the sauce flavor?
Sautéing garlic and onion before adding sun-dried tomatoes and herbs creates a rich, aromatic base for the sauce.
- → Is it possible to make this dish gluten-free?
Yes, using gluten-free pasta ensures it fits a gluten-free diet without altering the core flavors.
- → What wine pairs well with this meal?
A crisp Pinot Grigio or Sauvignon Blanc perfectly complements the creamy, garlicky shrimp and pasta flavors.