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Creamy Tuscan Garlic Shrimp Pasta

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A quick and easy creamy Tuscan garlic shrimp pasta with sun-dried tomatoes and fresh spinach, perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil preferred)
  • 3 cups fresh baby spinach
  • 1 cup heavy cream (240 ml)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chicken broth (120 ml), low sodium
  • 1 teaspoon Italian seasoning (blend of oregano, basil, thyme)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 8 ounces fettuccine or linguine pasta (gluten-free pasta works too)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine or linguine and cook according to package instructions (usually 10-12 minutes) until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  2. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season with salt and black pepper. Cook shrimp for about 2 minutes on each side until pink and opaque. Remove shrimp from the pan and set aside.
  3. In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant and garlic is golden but not burnt.
  4. Pour in 1/2 cup chicken broth and 1 cup heavy cream. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low.
  5. Gradually sprinkle in 1/2 cup grated Parmesan cheese while stirring, along with 1 teaspoon Italian seasoning and crushed red pepper flakes if using. Stir until cheese melts and sauce thickens slightly (about 3-5 minutes). Add reserved pasta water if sauce is too thick.
  6. Toss in 3 cups fresh baby spinach and cooked shrimp. Stir until spinach wilts and shrimp is warmed through, about 2 minutes.
  7. Add the drained pasta to the skillet and gently toss everything together. Adjust seasoning with salt and pepper to taste.
  8. Serve immediately with an extra sprinkle of Parmesan and a drizzle of olive oil if desired.

Notes

Do not overcrowd the pan when cooking shrimp to avoid steaming. Use freshly grated Parmesan for best flavor and texture. Reserve pasta water to loosen sauce if needed. Add spinach last to keep it vibrant. For dairy-free, substitute heavy cream with coconut cream and Parmesan with nutritional yeast. Leftovers keep well refrigerated for up to 2 days; reheat gently with added cream or broth.

Nutrition

Keywords: Tuscan garlic shrimp pasta, creamy shrimp pasta, sun-dried tomatoes pasta, spinach pasta, easy dinner, weeknight dinner, seafood pasta

Find it online: https://sparklechew.com/creamy-tuscan-garlic-shrimp-pasta-recipe-easy-homemade-dinner-ideas-with-sun-dried-tomatoes-and-spinach/