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Creamy Tuscan Shrimp Pasta

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A quick and easy weeknight dinner featuring tender shrimp, a creamy garlic sauce, and sun-dried tomatoes, all tossed with fettuccine. This accidental recipe has become a go-to for impressing guests or treating yourself.

Ingredients

Scale
  • 12 oz (340g) fettuccine or linguine
  • Salt for pasta water (about 1 tablespoon per 4 quarts)
  • 1 cup reserved pasta water
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup (about 60g) sun-dried tomatoes in oil, drained and chopped
  • 1 cup (240ml) heavy cream
  • 1/2 cup (40g) freshly grated Parmesan cheese
  • 3 cups (90g) fresh spinach
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (about 2 tablespoons)
  • Extra Parmesan for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta (do not rinse).
  2. Pat shrimp dry and toss with salt, pepper, and paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 1-2 minutes per side until pink and just cooked through. Transfer to a plate.
  4. Reduce heat to medium, add butter, and melt. Add garlic and stir for 30-45 seconds until fragrant.
  5. Add sun-dried tomatoes and cook for 1 minute.
  6. Pour in heavy cream, bring to a gentle simmer, and cook for 2-3 minutes until slightly thickened.
  7. Gradually stir in Parmesan cheese until melted. Season with salt, pepper, and red pepper flakes if using.
  8. Add spinach in handfuls and stir until wilted (about 1 minute).
  9. Return shrimp to the pan, add drained pasta, and pour in 1/2 cup reserved pasta water. Toss with tongs for 1-2 minutes until sauce clings to pasta. Add more pasta water if needed.
  10. Taste and adjust seasoning. Serve immediately, garnished with parsley and extra Parmesan.

Notes

Reserve more pasta water than you think you need. Do not overcook shrimp; they are done when pink and curled into a loose C shape. Use freshly grated Parmesan to avoid a grainy sauce. Let the sauce rest with the pasta for 30 seconds before serving.

Nutrition

Keywords: creamy shrimp pasta, Tuscan shrimp pasta, quick dinner, weeknight dinner, shrimp fettuccine, sun-dried tomato pasta

Find it online: https://merrymorsel.com/creamy-tuscan-shrimp-pasta-best-quick-and-easy-dinner/