Pin It 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 remember making Tuscan garlic shrimp pasta for the first time when I was craving something rich but quick for a weeknight meal. The aroma of garlic and Parmesan as the shrimp seared in the skillet instantly transported me to a sunlit kitchen in Florence.
Ingredients
- Large shrimp: 1 lb (450 g) peeled and deveined
- Fettuccine or linguine: 12 oz (340 g)
- Baby spinach: 2 cups (60 g)
- Sun-dried tomatoes (packed in oil, drained): 1/2 cup (60 g) sliced
- Yellow onion: 1 small finely chopped
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese (grated): 1/2 cup (50 g)
- Unsalted butter: 2 tbsp (28 g)
- Garlic: 5 cloves minced
- Chicken broth: 1/2 cup (120 ml)
- Crushed red pepper flakes (optional): 1/2 tsp
- Dried Italian herbs: 1/2 tsp
- Salt and freshly ground black pepper: to taste
- Fresh parsley (chopped): for garnish
- Additional grated Parmesan cheese: for garnish
Instructions
- Cook the pasta:
- Boil salted water and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water drain and set aside.
- Sear the shrimp:
- While pasta cooks heat 1 tablespoon butter in a large skillet on medium-high. Add shrimp season with salt and pepper and cook for 2 ( 3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Sauté aromatics:
- In the same skillet add remaining butter. Sauté onion for 2 ( 3 minutes until translucent add garlic and cook for 1 minute.
- Add tomatoes and simmer:
- Add sun-dried tomatoes and cook for 1 minute. Pour in chicken broth and bring to a simmer scraping up any browned bits.
- Make the sauce:
- Reduce heat to medium-low and stir in heavy cream Parmesan Italian herbs and red pepper flakes. Simmer 2 ( 3 minutes to thicken slightly.
- Add spinach:
- Stir in spinach until wilted.
- Finish the pasta:
- Return cooked shrimp and drained pasta to skillet. Toss everything in the sauce add reserved pasta water gradually to adjust consistency.
- Season and serve:
- Taste and adjust salt and pepper. Serve immediately garnished with fresh parsley and extra Parmesan.
Pin It On weekends my family loves gathering at the table for this pasta and reminiscing about summer trips to Italy. It brings everyone together with its comforting flavor.
Required Tools
Large skillet large pot colander wooden spoon chefs knife and cutting board
Allergen Information
Contains shellfish (shrimp) dairy (butter cream Parmesan) wheat (pasta) and possible hidden allergens from sun-dried tomatoes or broth
Nutritional Information
Per serving: Calories 620 Total Fat 28 g Carbohydrates 59 g Protein 35 g
Pin It Enjoy this dish with a crisp glass of Pinot Grigio for a true taste of Tuscany at home. Savor every creamy garlicky bite.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, linguine or fettuccine work best, but other long pasta like spaghetti or tagliatelle can be used.
- → How do I avoid overcooking shrimp?
Cook shrimp 2-3 minutes per side until just pink and opaque; they will continue cooking slightly when combined with sauce.
- → Can I substitute heavy cream?
For a lighter texture, half-and-half can be used, but the sauce will be less rich and creamy.
- → What’s the role of pasta water in this dish?
Reserved pasta water helps loosen the sauce and allows it to coat the pasta more smoothly for better texture.
- → How to add extra flavor to the sauce?
Include crushed red pepper flakes for heat and Italian herbs for aromatic depth; sautéing garlic and onion enhances the base flavor.