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Creamy Garlic Tuscan Shrimp Pasta

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A quick and easy creamy garlic Tuscan shrimp pasta that delivers rich, savory flavors with tender shrimp, sun-dried tomatoes, and fresh spinach in a luscious cream sauce. Perfect for a comforting weeknight meal.

Ingredients

Scale
  • 1 pound (450 grams) large shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • 1/4 cup (40 grams) sun-dried tomatoes, chopped (oil-packed preferred)
  • 2 cups (60 grams) fresh baby spinach
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 grams) freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and cracked black pepper, to taste
  • 8 ounces (225 grams) pasta of choice (fettuccine, linguine, penne, or rigatoni)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of your chosen pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and reserve 1/2 cup (120 ml) of pasta water for the sauce.
  2. Meanwhile, heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 grams) butter in a large skillet over medium-high heat. Add 1 pound (450 grams) shrimp, season lightly with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. In the same skillet, reduce heat to medium and add another tablespoon (15 ml) olive oil. Add 4 minced garlic cloves and 1/4 cup (40 grams) chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant but not browned.
  4. Pour in 1 cup (240 ml) heavy cream and stir well, scraping any flavorful bits off the pan. Let it simmer gently for 3-4 minutes until it thickens slightly.
  5. Stir in 1/2 cup (50 grams) freshly grated Parmesan cheese and 1 teaspoon Italian seasoning. Season with salt and freshly cracked black pepper to taste. If the sauce gets too thick, add reserved pasta water a tablespoon at a time to loosen.
  6. Add 2 cups (60 grams) fresh baby spinach to the sauce, stirring until wilted, about 1-2 minutes. Return cooked shrimp to the skillet and mix gently to coat everything in the sauce.
  7. Toss the drained pasta into the skillet with the sauce, shrimp, and spinach. Stir well to combine and heat through for another minute. Taste and adjust seasoning if needed.
  8. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.

Notes

Do not overcook the shrimp; they finish cooking in the sauce and should be removed from heat as soon as they turn pink to keep them tender. Reserve pasta water to adjust sauce consistency. Use freshly grated Parmesan for best melting and flavor. For dairy-free, substitute heavy cream with coconut milk and Parmesan with dairy-free cheese or nutritional yeast. For low-carb, use zucchini noodles or spaghetti squash instead of pasta.

Nutrition

Keywords: creamy garlic Tuscan shrimp pasta, shrimp pasta recipe, easy shrimp dinner, creamy pasta, Tuscan shrimp, comfort food, quick dinner, garlic shrimp pasta

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