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Creamy Garlic Tuscan Shrimp Pasta Recipe

Italian · Main course · 30 min total

A rich and flavorful pasta dish featuring succulent shrimp in a creamy garlic sauce with sun-dried tomatoes and spinach, inspired by Tuscan cuisine.

Ingredients

• 12 oz fettuccine or linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, season shrimp with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
3. In the same skillet, add remaining 2 tbsp olive oil. Sauté garlic and sun-dried tomatoes for 1 minute until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan, oregano, and red pepper flakes. Simmer for 2-3 minutes until sauce thickens slightly.
5. Add spinach and cook until wilted, about 2 minutes.
6. Return shrimp to the skillet. Add cooked pasta and toss to coat, adding reserved pasta water a little at a time if sauce is too thick.
7. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Serve with crusty bread to soak up the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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