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Tuscan Shrimp Pasta

A rich and creamy shrimp pasta tossed in a Tuscan-style garlic Parmesan sauce with sun-dried tomatoes and spinach. Perfect for a weeknight or special dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and pepper to taste
  • 0.5 tsp paprika optional
Tuscan Sauce
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 0.33 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese grated
  • 2 cups baby spinach
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
Pasta
  • 8 oz fettuccine or linguine
  • fresh basil or parsley for garnish

Equipment

  • Large skillet
  • Pot for pasta
  • Tongs
  • Measuring cups

Method
 

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil and butter. Sear shrimp until pink, 1–2 minutes per side. Remove and set aside.
  3. Melt butter in the same skillet. Add garlic and sun-dried tomatoes; sauté until fragrant.
  4. Add cream and chicken broth. Simmer for 3–4 minutes, stirring occasionally.
  5. Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer until thickened.
  6. Add spinach to the sauce and let it wilt.
  7. Add shrimp and cooked pasta back to the skillet. Toss to coat evenly.
  8. Serve hot with fresh herbs and extra Parmesan.

Notes

Add lemon juice for brightness or use coconut cream for a dairy-free version.