Creamy Tuscan Shrimp Pasta

This pasta came into my life during a phase where I was convinced I could not cook seafood. Spoiler: I was wrong. Creamy Tuscan shrimp pasta is one of those dishes that looks like you spent all day in the kitchen but comes together in literally 30 minutes. The cream sauce with sun-dried tomatoes is absolutely addictive.

I make this on nights when I want to feel like a real adult who has her life together. It pairs great with a simple green salad and garlic bread and honestly it is impressive enough for guests too. People will think you ordered it from somewhere nice. Let them think that.

Tips for the Best Creamy Pasta

Do not skip reserving that pasta water before you drain it. It is the secret weapon for loosening up the sauce and making it cling to every noodle perfectly. Also, pull the shrimp off the heat the second they turn pink. Overcooked shrimp is rubbery and sad, and this recipe deserves better than that.

Sun-dried tomatoes packed in oil have way more flavor than the dry ones. Use those if you can find them. And if you want a little kick, the red pepper flakes are your best friend.

Creamy Tuscan Shrimp Pasta

A restaurant-worthy pasta with plump shrimp, sun-dried tomatoes, spinach, and a rich garlic cream sauce ready in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 12 oz linguine or fettuccine
• 1 lb large shrimp peeled and deveined
• 3 tbsp butter
• 4 cloves garlic minced
• 1/3 cup sun-dried tomatoes drained and chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup parmesan cheese grated
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes optional
• salt and pepper to taste

Method

 

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. Season shrimp with salt and pepper. Cook in 1 tbsp butter over medium-high heat for 1 to 2 minutes per side. Remove and set aside.
3. In the same pan, melt remaining butter. Saute garlic for 1 minute, then add sun-dried tomatoes and Italian seasoning.
4. Pour in heavy cream and bring to a gentle simmer. Stir in parmesan until melted and smooth.
5. Add spinach and stir until wilted, about 1 minute.
6. Toss in the pasta and shrimp. Add pasta water as needed to loosen the sauce. Serve immediately.

Notes

Use heavy cream for the richest sauce. Leftovers thicken in the fridge so add a splash of pasta water when reheating.

Try this on a weeknight and let me know what you think in the comments! I love hearing how recipes turn out in your kitchens.

xo, Pam