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.
When I first tried this Tuscan garlic shrimp pasta for a family Sunday dinner, everyone went back for seconds. The combination of sweet sun-dried tomatoes with savory shrimp quickly became a favorite at our table.
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.
- Sauté 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.
- Cook Sun-Dried Tomatoes:
- 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.
- Make Cream 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 All:
- Return the cooked shrimp to the skillet along with the drained pasta. 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 This is the dish my kids now request for birthdays and dinner parties. It's always a joy when the aroma of garlic and Parmesan fills our kitchen and everyone gathers around the table together.
Serving Suggestions
Pair this Tuscan shrimp pasta with a crisp green salad and garlic bread for a complete meal. A glass of Pinot Grigio or Sauvignon Blanc complements the flavors perfectly.
Allergen Notes
Review ingredient labels, especially on sun-dried tomatoes and broth, to avoid hidden allergens. Certified gluten-free pasta is recommended for those with sensitivities.
Nutrition Information
One serving contains approximately 620 calories, 28 g total fat, 59 g carbohydrates, and 35 g protein.
Save Gather your family and enjoy every bite of this Tuscan garlic shrimp pasta. It's a dish that's sure to become a favorite in your home.
Kitchen Q&A
- → What type of pasta works best in this dish?
Fettuccine or linguine both pair well, holding the creamy sauce nicely while offering a pleasing texture with the shrimp and vegetables.
- → Can I substitute the heavy cream?
Yes, half-and-half can be used for a lighter sauce, though it will be slightly less rich and creamy.
- → How can I make this dish gluten-free?
Use gluten-free pasta to accommodate dietary needs while maintaining the dish's classic flavor profile.
- → What is the best way to cook the shrimp?
Sear the shrimp quickly in butter until pink and opaque to retain juiciness and enhance the garlic buttery flavor.
- → How do sun-dried tomatoes enhance the dish?
They add a tangy, concentrated sweetness that complements the creamy sauce and brightens the overall flavor.