Tuscan Shrimp Pasta: Creamy, Dreamy, and Perfectly Indulgent
When you’re craving something restaurant-worthy but still easy enough for a weeknight, Tuscan Shrimp Pasta is your answer. This luscious dish features juicy, pan-seared shrimp tossed in a creamy garlic Parmesan sauce with sun-dried tomatoes and baby spinach — all layered over perfectly cooked pasta.
Every bite bursts with flavor — the richness of cream and Parmesan, the freshness of basil and tomatoes, and the briny sweetness of shrimp. It’s indulgent without being heavy, comforting yet elegant — the kind of dinner that makes you feel like you’re dining in a cozy Italian trattoria.
Why You’ll Love This Recipe
- Ready in under 30 minutes — Fast, flavorful, and weeknight-friendly.
- Restaurant-quality flavor — Creamy, garlicky, and deeply satisfying.
- One-pan magic — Minimal cleanup but maximum comfort.
- Family and date-night approved — Fancy enough for company, simple enough for a Tuesday.
- Customizable — Works beautifully with chicken, scallops, or veggies.
Ingredients You’ll Need
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional for color)
For the Creamy Tuscan Sauce:
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For the Pasta:
- 8 oz fettuccine or linguine pasta
- Fresh basil or parsley, for garnish
- Extra Parmesan, for serving
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water. - Sear the Shrimp:
In a large skillet over medium-high heat, add olive oil and butter. Once hot, add shrimp in a single layer. Season with salt, pepper, and paprika. Cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside. - Make the Sauce Base:
In the same skillet, melt 2 tablespoons of butter. Add garlic and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and cook for another minute. - Build the Creamy Sauce:
Pour in heavy cream and chicken broth. Stir, scraping up any flavorful bits from the pan. Simmer gently for 3–4 minutes until slightly thickened. - Add Flavor:
Stir in Parmesan, Italian seasoning, and red pepper flakes. Continue stirring until the sauce becomes creamy and smooth. - Add Greens:
Toss in spinach and let it wilt into the sauce, about 1–2 minutes. - Combine:
Add the cooked shrimp and pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce feels too thick. - Serve and Garnish:
Plate immediately. Garnish with freshly chopped basil, cracked black pepper, and extra Parmesan.
Tuscan Shrimp Pasta
Ingredients
Equipment
Method
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil and butter. Sear shrimp until pink, 1–2 minutes per side. Remove and set aside.
- Melt butter in the same skillet. Add garlic and sun-dried tomatoes; sauté until fragrant.
- Add cream and chicken broth. Simmer for 3–4 minutes, stirring occasionally.
- Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer until thickened.
- Add spinach to the sauce and let it wilt.
- Add shrimp and cooked pasta back to the skillet. Toss to coat evenly.
- Serve hot with fresh herbs and extra Parmesan.
Notes
Tips for Perfect Tuscan Shrimp Pasta
- Don’t overcook the shrimp: They turn rubbery fast — 1–2 minutes per side is all you need.
- Use fresh garlic: It adds far more flavor than pre-minced varieties.
- Balance the sauce: If it’s too rich, add a splash of lemon juice for brightness.
- Want thicker sauce? Simmer longer or add a tablespoon of grated Parmesan.
- Add texture: Toasted pine nuts or crispy pancetta make great toppings.
Variations
- Tuscan Chicken Pasta: Substitute shrimp with sliced chicken breast — just as delicious!
- Low-Carb Option: Serve over zucchini noodles or spaghetti squash.
- Extra Veggie: Add mushrooms, artichokes, or roasted red peppers.
- Spicy Kick: Increase red pepper flakes or add a pinch of cayenne.
- Dairy-Free Twist: Use coconut cream and nutritional yeast instead of cream and cheese.
Serving Suggestions
This creamy pasta pairs beautifully with:
- Warm garlic bread or crusty baguette
- A crisp Caesar or arugula salad
- A glass of chilled white wine (like Sauvignon Blanc or Pinot Grigio)
For a cozy dinner, serve it in shallow bowls and top each plate with an extra seared shrimp and a sprinkle of herbs.
How to Store and Reheat
To Store:
Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat:
Warm gently in a skillet over medium-low heat with a splash of cream or broth. Avoid microwaving shrimp too long — it can make them tough.
To Freeze:
Freeze sauce and shrimp separately from pasta for best results. Thaw overnight, reheat slowly, and cook fresh pasta before serving.
Why This Recipe Works
This dish balances everything — the creaminess of the sauce, the freshness of the spinach, the tang of sun-dried tomatoes, and the succulence of shrimp. The flavors layer beautifully, making each forkful rich but not heavy.
The secret lies in deglazing the pan after cooking shrimp — that golden, flavorful fond forms the base of the Tuscan sauce, adding restaurant-level depth in minutes.
Fun Fact: What Makes It “Tuscan”?
Tuscan-style dishes often feature simple, rustic ingredients like garlic, tomatoes, cream, and fresh herbs — a style inspired by the Italian countryside. The sun-dried tomatoes and spinach echo the colors of Tuscany: red, green, and gold — a feast for both the eyes and the palate.
Nutrition (Per Serving)
Calories: 530 | Protein: 38g | Carbs: 42g | Fat: 22g | Fiber: 3g | Sodium: 680mg
