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Creamy Tuscan Shrimp Pasta Recipe

Italian · Main course · 30 min total

This creamy Tuscan shrimp pasta features succulent shrimp in a rich, garlicky cream sauce with sun-dried tomatoes and spinach, served over tender fettuccine. It's a quick and indulgent weeknight dinner that tastes like restaurant quality.

Ingredients

• 12 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 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 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
2. While pasta cooks, season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; cook 1 minute until fragrant.
4. Pour in heavy cream and chicken broth. Stir in Italian seasoning and red pepper flakes. Bring to a simmer and cook 2-3 minutes until slightly thickened.
5. Add spinach and cook until wilted, about 2 minutes. Stir in Parmesan cheese until melted.
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. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh basil if desired.

Tips

• Use large shrimp (21-25 count) for best texture.
• Substitute half-and-half for a lighter sauce, but reduce simmer time.
• Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of milk.

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