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This tuscan shrimp pasta is loaded with garlic, sun-dried tomatoes, and spinach. It’s creamy, delicious, and incredibly easy to make!
Serve this with cheesy garlic bread and salad for a complete dinner meal.
If you love cream, garlic, pasta, and butter, then you will love this dish! It’s one of my all-time favorite pasta dishes!
For more of my favorite pasta recipes, check out this creamy Cajun salmon pasta and broccoli cheddar pasta.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Shrimp – Jumbo raw peeled and deveined shrimp work best for this recipe. Fresh or frozen shrimp works, just make sure to fully thaw the shrimp before cooking.
- Pasta – I used fusilli col buco pasta, but any pasta will work. Just make sure to cook it in boiling salted water until it’s al dente.
- Garlic – Use fresh garlic!
- Spinach – I highly recommend using fresh spinach for this recipe, avoid frozen spinach.
TOP TIPS
- If the sauce thins out too much after adding the splash of pasta water, cook it over high heat for a minute or two and add more parmesan cheese.
- Don’t overcook the shrimp or the pasta! The shrimp cook really quickly, and it’s best to serve pasta al-dente.
- Use fresh parmesan cheese for best results. If you use store-bought pre-grated cheese, your sauce will turn out grainy.
- Check for seasoning right before serving, add more salt and pepper if needed.
STORAGE & REHEATING
If you have any leftovers, allow them to cool completely then transfer to an air-tight container and refrigerate for up to 2 days. Simply reheat in the microwave or stovetop until heated through.
Tried this Tuscan shrimp pasta? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Tuscan Shrimp Pasta
Ingredients
- ½ lb raw shrimp , peeled and deveined
- ½ lb pasta , cooked al dente *see notes*
- 1 cup heavy cream
- ¼ cup parmesan cheese, freshly grated
- 4 sun dried tomatoes, finely chopped
- 1 cup spinach , fresh
- ½ shallot, finely diced
- 2 garlic cloves, finely minced
- ¼ teaspoon red pepper flakes, optional
- 3 tablespoons butter
- 1 tablespoon olive oil
- splash pasta water
- salt and pepper to taste
Instructions
- Heat one tablespoon of butter and olive oil in a skillet. Add the raw shrimp, season with salt and pepper, and cook for 30 seconds on each side.
- Once the shrimp are cooked, remove them from the skillet and set it aside.
- Add the remaining butter to the skillet along with the shallots, garlic, sun dried tomatoes, and red pepper flakes. Cook for 30 seconds.
- Stir in the spinach and cook for a few seconds. Add the heavy cream and parmesan cheese and let it simmer for a few minutes. Once the sauce thickens, season it with salt and pepper.
- Add the pasta and a splash of pasta water. Give it a good stir, add the shrimp, check for seasoning, and serve immediately.
Notes
- I used fusilli col buco pasta, but any pasta will work. Just make sure to cook it in boiling salted water until it’s al dente.
- If the sauce thins out too much after adding the splash of pasta water, cook it over high heat for a minute or two and add more parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
