Save A creamy, flavorful pasta dish featuring succulent shrimp, sun-dried tomatoes, spinach, and a garlicky Parmesan sauce. Perfect for a cozy Italian-inspired dinner.
I first tasted Tuscan garlic shrimp pasta on a rainy Sunday, hoping for a warm, inviting dinner. The blend of garlic, shrimp, and Parmesan quickly became a go-to in my kitchen.
Ingredients
- Seafood: 1 lb (450 g) large shrimp, peeled and deveined
- Pasta: 12 oz (340 g) fettuccine or linguine
- Vegetables: 2 cups (60 g) baby spinach, 1/2 cup (60 g) sun-dried tomatoes, sliced (packed in oil, drained), 1 small yellow onion, finely chopped
- Dairy: 1 cup (240 ml) heavy cream, 1/2 cup (50 g) grated Parmesan cheese, 2 tbsp (28 g) unsalted butter
- Aromatics: 5 cloves garlic, minced
- Liquids: 1/2 cup (120 ml) chicken broth
- Seasonings: 1/2 tsp crushed red pepper flakes (optional), 1/2 tsp dried Italian herbs, salt and freshly ground black pepper, to taste
- Garnish: Fresh parsley, chopped, additional grated Parmesan cheese
Instructions
- Cook Pasta:
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sear Shrimp:
- While the pasta cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2, 3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
- Sauté Onion & Garlic:
- In the same skillet, add the remaining tablespoon of butter. Sauté the onion for 2, 3 minutes until translucent, then add the garlic and cook for 1 minute until fragrant.
- Tomatoes & Broth:
- Add the sun-dried tomatoes and cook for 1 minute. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Creamy Sauce:
- Reduce the heat to medium-low. Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer for 2, 3 minutes until the sauce thickens slightly.
- Add Spinach:
- Add the spinach and stir until wilted.
- Combine & Toss:
- Return the cooked shrimp and drained pasta to the skillet. Toss to coat everything in the sauce, adding reserved pasta water a little at a time if needed to reach desired consistency.
- Finish & Serve:
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley and extra Parmesan.
Save My family loves gathering for this pasta after busy days. Its creamy sauce and bold flavors always bring smiles to the table.
Required Tools
Large skillet, large pot, colander, wooden spoon, chef's knife and cutting board
Allergen Information
Contains shellfish (shrimp), dairy (butter, cream, Parmesan), and wheat (pasta). Use gluten-free pasta as needed. Read labels on sun-dried tomatoes and broth to avoid hidden allergens.
Nutritional Information
Per serving: Calories 620, Total Fat 28 g, Carbohydrates 59 g, Protein 35 g
Save Tuscan garlic shrimp pasta brings comfort and elegance to your dinner table. Enjoy every creamy, garlicky bite!
Kitchen Tips & Answers
- → What type of pasta works best with this dish?
Fettuccine or linguine are ideal as their flat shape holds the creamy sauce well.
- → Can I substitute heavy cream for a lighter option?
Yes, using half-and-half will create a lighter sauce while maintaining creaminess.
- → How to prevent shrimp from overcooking?
Cook shrimp 2-3 minutes per side until just pink and opaque, then remove promptly from heat.
- → What role do sun-dried tomatoes play here?
They add a tangy, concentrated sweetness that balances the creamy garlic sauce.
- → Is it necessary to reserve pasta water?
Yes, adding reserved pasta water helps adjust the sauce consistency for better coating.
- → Can this dish be made gluten-free?
Using gluten-free pasta allows for a gluten-free version without altering the flavors.