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 first made this Tuscan garlic shrimp pasta to impress guests at a Sunday dinner. It's become one of my family's favorites because the flavors blend so well, and I love that it comes together in just over half an hour.
Ingredients
- Seafood: 1 lb (450 g) large shrimp, peeled and deveined
- Pasta: 12 oz (340 g) fettuccine or linguine
- Vegetables: 2 cups (60 g) baby spinach, 1/2 cup (60 g) sun-dried tomatoes, sliced (packed in oil, drained), 1 small yellow onion, finely chopped
- Dairy: 1 cup (240 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 2 tbsp (28 g) unsalted butter
- Aromatics: 5 cloves garlic, minced
- Liquids: 1/2 cup (120 ml) chicken broth
- Seasonings: 1/2 tsp crushed red pepper flakes (optional), 1/2 tsp dried Italian herbs, Salt and freshly ground black pepper, to taste
- Garnish: Fresh parsley, chopped, Additional grated Parmesan cheese
Instructions
- Cook Pasta:
- Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté Shrimp:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
- Sauté Onion and Garlic:
- In the same skillet, add remaining tablespoon of butter. Sauté onion for 2 to 3 minutes until translucent, then add garlic and cook 1 minute until fragrant.
- Add Sun-Dried Tomatoes & Deglaze:
- Add sun-dried tomatoes and cook 1 minute. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan.
- Make Sauce:
- Reduce heat to medium-low. Stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer 2 to 3 minutes until slightly thickened.
- Wilt Spinach:
- Add spinach and stir until wilted.
- Combine:
- Return shrimp and drained pasta to skillet. Toss to coat in sauce, adding reserved pasta water as needed for consistency.
- Finish & Serve:
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with parsley and extra Parmesan.
Save My kids always ask for second helpings whenever this pasta is on the table. For special occasions, we serve it alongside a crisp salad and good bread.
Serving Suggestions
This pasta pairs beautifully with a glass of Pinot Grigio or Sauvignon Blanc and a simple arugula salad.
Ingredient Swaps
Swap half-and-half for heavy cream to lighten the dish, or use gluten-free pasta for dietary needs. Try chicken or tofu for variation.
Nutrition Info
Per serving: 620 calories, 28 g total fat, 59 g carbs, 35 g protein.
Save Enjoy this restaurant-worthy pasta at home anytime. The creamy garlic sauce clings to every bite for true comfort.
Recipe FAQ
- → What type of pasta works best for this dish?
Fettuccine or linguine are ideal as their flat shapes hold the creamy sauce well, but other long pasta can also be used.
- → Can I use frozen shrimp?
Yes, just thaw and pat dry the shrimp before cooking to ensure they sear properly without releasing excess water.
- → How do sun-dried tomatoes affect the flavor?
They add a sweet, tangy depth that complements the creamy sauce and balances the richness of the dish.
- → Is it possible to make this gluten-free?
Yes, substitute regular pasta with gluten-free varieties ensuring all other ingredients are also gluten-free certified.
- → What can I serve alongside this pasta?
A crisp white wine like Pinot Grigio or Sauvignon Blanc and a light salad make excellent accompaniments.
- → How is the sauce thickened?
The sauce thickens naturally by simmering the cream with Parmesan and stirring in starchy pasta water for desired consistency.