Tuscan Shrimp Pasta – Creamy Italian Comfort in 30 Minutes

Few dishes capture the magic of a cozy Italian evening like a bowl of Tuscan shrimp pasta. Tender shrimp bathed in a creamy garlic sauce with sun-dried tomatoes, baby spinach, and parmesan — it’s comfort food meets elegance in the best possible way. This restaurant-quality meal comes together in about 30 minutes, perfect for weeknight indulgence or an at-home date night.

The combination of shrimp, cream, and Tuscan-inspired flavors creates a symphony of textures and tastes. Every forkful brings a mix of sweet shrimp, tangy tomatoes, and velvety sauce that clings to every strand of pasta. Pair it with crusty bread and a glass of chilled white wine, and you’ll be transported straight to a sunny terrace in Florence.

Ingredients:

• 12 oz fettuccine or linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil and extra parmesan, for garnish

Instructions:

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
2. In a large skillet over medium heat, add olive oil and butter. Once hot, add the shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another minute.
4. Pour in chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Bring to a gentle simmer.
5. Stir in parmesan cheese and Italian seasoning until the sauce becomes smooth and creamy.
6. Add spinach and cook until wilted, about 1 minute.
7. Return the shrimp to the skillet and toss with the sauce. Add pasta and toss to coat, adding reserved pasta water a little at a time if needed for consistency.
8. Taste and adjust seasoning with salt, pepper, and red pepper flakes.
9. Serve immediately, garnished with fresh basil and extra parmesan.

Tips & Tricks

• Don’t overcook the shrimp — they should turn pink and opaque but remain tender.
• For a richer sauce, add a splash of white wine when deglazing the pan.
• Use freshly grated parmesan for the creamiest texture.

Variations

• Spicy Tuscan Shrimp Pasta: Add more red pepper flakes or a pinch of cayenne for heat.
• Lighter Version: Substitute half-and-half for heavy cream.
• Extra Veggies: Toss in sliced mushrooms or roasted cherry tomatoes for added color and depth.

Tuscan Shrimp Pasta

A creamy garlic pasta with shrimp, sun-dried tomatoes, and spinach — an easy Italian-inspired comfort meal ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Main Dish

Cuisine: American, Italian

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 12 oz fettuccine or linguine pasta
• 1 lb large shrimp peeled and deveined
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic minced
• 1/2 cup sun-dried tomatoes chopped
• 2 cups baby spinach
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes optional
• salt and black pepper to taste
• fresh basil and parmesan for garnish

Equipment

• Large skillet
• Mixing spoons
• Colander
• Large pot

Method

 

1. Cook pasta until al dente, drain and set aside.
2. Sauté shrimp in olive oil and butter until pink, then remove.
3. Add garlic and sun-dried tomatoes; cook 1 minute.
4. Stir in chicken broth and heavy cream, simmer until thickened.
5. Add parmesan, spinach, and seasoning; cook until spinach wilts.
6. Return shrimp and pasta to pan, toss to coat, and serve warm.

Notes

Use freshly grated parmesan and don’t overcook shrimp for best texture.

Serving Suggestions
Serve this pasta with warm garlic bread, a side Caesar salad, or roasted asparagus. It’s also excellent with a squeeze of fresh lemon juice before serving for brightness.

Storage Information

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of milk or broth to revive the creamy sauce.
• Freeze: Not recommended, as the cream sauce may separate when thawed.

FAQ

• Can I use frozen shrimp? Yes, just thaw and pat dry before cooking.
• Can I use another pasta shape? Absolutely — penne, rigatoni, or spaghetti all work well.
• Can I make it dairy-free? Substitute coconut cream and omit parmesan for a dairy-free version.

History / Fun Facts
Tuscan-style sauces are known for their use of sun-dried tomatoes, garlic, and cream — simple ingredients that bring big flavor. While not traditionally Italian, “Tuscan” pasta dishes became popular in American kitchens for their comforting, restaurant-quality feel with minimal effort. The shrimp adds a touch of coastal flair, inspired by the Mediterranean seafood traditions of Italy’s western coast.