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Creamy Tuscan Shrimp Pasta Recipe Easy Homemade with Sun-Dried Tomatoes

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A quick and easy creamy Tuscan shrimp pasta featuring sun-dried tomatoes, garlic, and fresh herbs, perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 8 oz (225 g) fettuccine or linguine pasta (whole wheat or gluten-free options work too)
  • 1 lb (450 g) large shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • Salt and black pepper (to taste)
  • 1 tablespoon olive oil (extra virgin recommended for flavor)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, packed in oil, chopped
  • 1 cup heavy cream (can substitute half-and-half for a lighter version)
  • 1/2 cup chicken broth (low sodium)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 cups fresh baby spinach (optional)
  • Fresh basil leaves, chopped (for garnish)
  • Lemon wedges (to squeeze over before serving, if desired)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz fettuccine or linguine and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1/2 cup of pasta water, then drain the rest and set pasta aside.
  2. Pat 1 lb large shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  3. In the same skillet, reduce heat to medium and melt 3 tablespoons unsalted butter. Add 4 cloves minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Stir in 1/2 cup chopped sun-dried tomatoes and cook for 1-2 minutes to release flavors.
  4. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine. Bring to a gentle simmer and let thicken slightly for 3-5 minutes. Stir in 3/4 cup freshly grated Parmesan cheese until melted and smooth. Season with 1 teaspoon Italian seasoning, 1/4 teaspoon crushed red pepper flakes (if using), and salt and pepper to taste.
  5. Stir in 2 cups fresh baby spinach and cook until wilted, about 1-2 minutes. Return cooked shrimp to the skillet and toss to coat evenly in the sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  6. Toss cooked pasta into the skillet with sauce and shrimp, mixing gently to combine. Remove from heat, garnish with chopped fresh basil, and serve immediately with lemon wedges on the side.

Notes

Avoid overcrowding the pan when cooking shrimp to get a nice sear. Stir sauce off heat to prevent cheese from clumping. Use reserved pasta water to loosen sauce without watering down flavor. Freshly grated Parmesan cheese melts better than pre-grated. Add a squeeze of fresh lemon before serving to brighten flavors. For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast. For gluten-free, use rice or chickpea-based pasta.

Nutrition

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

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