Creamy and indulgent, this shrimp pasta with sundried tomatoes is the perfect weeknight dinner! Featuring succulent shrimp, savory sundried tomatoes and tender spinach layered in a luscious cream sauce.
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About This Recipe
Tuscan shrimp pasta is what weeknight dinners are made for and in just about 20 minutes, this creamy seafood pasta effortlessly comes together with ease! Tender shrimp is layered in a velvety cream sauce with sundried tomatoes, fresh spinach and savory Parmesan cheese.
All you need to do is add thick cut fettuccine to bring this comforting pasta dish together!
📋 Ingredients
- Shrimp: Look for medium sized shrimp that are deveined, shelled and have the tails removed.
- Spices: garlic powder and onion powder, salt and pepper is all you need to season the shrimp.
- Garlic: Look for garlic bulbs that have tight cloves, which means it's fresh.
- Spinach: Tender baby spinach is my preferred spinach for Tuscan shrimp pasta. You can also use frozen spinach, but be sure to squeeze out most of the moisture to not water down the sauce.
- Sundried Tomatoes: You can often fun sundried tomatoes both dried and packed in oil. I prefer the sundried tomatoes in oil, as they keep the tomatoes tender, plus the flavorful oil would be fantastic drizzled onto zucchini and eggplant pizza!
- Heavy Cream: This is the time to use the thick, full fat heavy cream, which creates the most decadent creamy Tuscan sauce!
- Parmesan: Freshly grated Parmesan from a block will always have the best flavor. Parmesan is nutty and slightly salty and a great addition to the creamy sauce.
- Fettuccine: This is a wider noodle that can hold up to the creamy Tuscan sauce.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Change the Protein: Instead of shrimp, add grilled chicken or seared scallops and for a vegetarian option, add sautéed mushrooms.
- Pasta Variations: Substitute fettuccine with other pasta shapes, such as penne rigate, linguine, or rigatoni.
- Spinach Substitutes: Instead of spinach (or in addition to), use chopped kale or arugula for a peppery finish.
- Add Citrus: Add a splash of lemon juice right at the end for a pop of brightness over the rich cream sauce.
- Add Pesto: Add a dollop of basil pesto to the cream sauce for even more flavor.
⏲️ Instructions
Step 1. Season the shrimp with the garlic powder, onion powder, salt and pepper and toss to coat evenly.
Step 2. Bring a wide skillet to medium heat and drizzle with olive oil. Sear the shrimp on both sides until just pink throughout, then remove and set aside.
Step 3. Add more olive oil, butter and garlic and sauté for 1-2 minutes until the garlic becomes fragrant but doesn't burn.
Step 4. Add the spinach and sundried tomatoes and sauté until the spinach begins to wilt.
Step 5. Pour the cream in and add the grated Parmesan and let the mixture simmer for 3-5 minutes to thicken. Season with salt and pepper and add the shrimp back in just to warm through.
Step 6. Add the cooked pasta and toss the pasta with the sauce so everything is evenly coated. If the mixture is too thick, add ¼ cup of the starchy pasta water to loosen.
Step 7. Serve the creamy shrimp pasta in wide bowls and garnish with grated Parmesan cheese and fresh basil.
📍 Recipe Tips
- Dry the Shrimp: Before seasoning and searing the shrimp, use paper towels and dry the shrimp very well.
- Prep Ingredients: This shrimp pasta is a quick recipe, so be sure to have all of your ingredients and prepped before you start cooking.
- Save the Pasta Water: Once the pasta is done cooking, save 1 cup of the starchy pasta water and of your creamy sauce is too thick, stir in ¼ cup of the pasta water to loosen up the sauce.
Recipe FAQs
Yes, frozen shrimp is a great option for pasta recipes! Thaw the shrimp fully and pat dry with paper towels before seasoning and cooking.
When cooking with heavy cream, keep it on a low simmer and avoid bring to a boil for too long, which can separate the cream sauce.
Serving Suggestions
- Appetizer: Start the meal with an Italian antipasti platter or roasted tomato bruschetta.
- Side Salad: Serve a crisp pear arugula salad or caprese salad with burrata cheese.
- Wine Pairing: Pair the creamy shrimp pasta with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to complement the creamy sauce and seafood.
More Pasta Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Tuscan Shrimp Pasta with Sundried Tomatoes
LittleFerraroKitchen.com
Equipment
Ingredients
Shrimp
- 1 pound medium sized shrimp shelled and deveined
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon Kosher salt
- Ground black pepper
Tuscan Sauce
For Serving
- ½ pound cooked fettuccine
- Grated Parmesan cheese for garnish
Instructions
- Pat the shrimp dry with paper towels and season the shrimp with the garlic powder, onion powder, salt and pepper and toss to coat evenly.
- Bring a wide skillet to medium heat and drizzle with olive oil. Sear the shrimp on both sides until just pink throughout, then remove and set aside.
- Add more olive oil, butter and chopped garlic and saute for 1-2 minutes until the garlic becomes fragrant but doesn't burn.
- Add the spinach and sundried tomatoes and saute until the spinach begins to wilt, for 2-3 minutes.
- Pour the heavy cream in and add the grated Parmesan and let the mixture simmer for 3-5 minutes to thicken. Then season the sauce with salt and pepper and add the shrimp back in just to warm through.
- Once the sauce has thickened, add the cooked pasta and toss the pasta with the sauce so everything is evenly coated. If the mixture is too thick, add ¼ cup of the starchy pasta water to loosen and stir everything together.
- Serve the tuscan shrimp pasta in bowls and garnish with additional grated Parmesan cheese and fresh herbs on top, if using.
Notes
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- Dry the Shrimp: Before seasoning and searing the shrimp, use paper towels and dry the shrimp very well.
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- Prep Ingredients: This shrimp pasta is a quick recipe, so be sure to have all of your ingredients and and prepped before you start cooking.
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- Save the Pasta Water: Once the pasta is done cooking, save 1 cup of the starchy pasta water and of your creamy sauce is too thick, stir in ¼ cup of the pasta water to loosen up the sauce.
- For another Seafood recipe with an Italian Spin, try my Halibut Piccata.
Cindy K says
OMG.. I wish I had a picture to send but it went so fast! I've been trying to find the perfect recipe for shrimp, sun-dried tomatoes, spinach, my garden grown basil and parmesan sauce. I wanted my shrimp browned for color, I wanted to use the oil from the tomatoes for extra flavor and a thick sauce. This recipe was all that!! BEWARE: this is a fast moving recipe, have all your ingredients at the ready!
Samantha Ferraro says
WOW Cindy, What a perfect introduction to this Tuscan Shrimp Recipe. Have a wonderful day, Samantha.
Debby D says
I'm on a dairy free diet. What could I use in place of Heavy cream? Would an equivalent amount of canned coconut milk work? Thank you.
Samantha Ferraro says
Hi Debby! I have not tried this exact recipe with coconut milk, but I have with other savory dishes. Using full fat coconut milk should work, but may give off a slight "coconut" layer of flavor. if you are ok with that, then go for it! Other options I've seen are soy based heavy cream and I've seen silk heavy whipping cream as well.