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Tuscan Shrimp Pasta

A creamy, flavorful pasta with juicy shrimp, sun-dried tomatoes, and spinach in a rich garlic-Parmesan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz fettuccine or linguine
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 0.5 tsp red pepper flakes optional
Creamy Sauce
  • 1 tbsp butter
  • 0.5 cup sun-dried tomatoes chopped
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 tsp lemon juice optional

Equipment

  • Large skillet
  • Mixing spoon
  • Pot for pasta
  • Colander

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil and cook shrimp for 1–2 minutes per side. Remove and set aside.
  3. Melt butter in the same skillet and sauté garlic for 30 seconds.
  4. Add sun-dried tomatoes and cook for 1 minute.
  5. Pour in heavy cream and chicken broth. Stir in Parmesan and Italian seasoning.
  6. Simmer until sauce thickens, then stir in spinach.
  7. Return shrimp and pasta to the pan and toss until evenly coated.
  8. Serve warm with extra Parmesan and fresh herbs.

Notes

For extra depth, add a splash of white wine before the cream. Garnish with fresh basil for color and aroma.