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Creamy Tuscan Shrimp Pasta in a white dish with a glossy sauce and fresh herbs

Creamy Tuscan Shrimp Pasta

Juicy shrimp tossed in a garlicky cream sauce with sun-dried tomatoes and spinach over al dente pasta.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine or fettuccine
  • 1 lb large shrimp peeled and deveined
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cups fresh baby spinach
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink. Remove and set aside.
  3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1 minute.
  4. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and let thicken for 2-3 minutes.
  5. Stir in parmesan cheese, Italian seasoning, and red pepper flakes until cheese melts into the sauce.
  6. Add spinach and cooked shrimp, tossing until spinach wilts (about 1 minute).
  7. Combine drained pasta with the sauce, adding reserved pasta water as needed to loosen the sauce.
  8. Garnish with fresh basil and extra parmesan before serving.

Notes

For a lighter version, substitute half-and-half for heavy cream. Store leftovers in an airtight container for up to 2 days (sauce may thicken - add a splash of milk when reheating).