Creamy Tuscan Shrimp Pasta
Creamy Tuscan Shrimp Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 pound cooked frozen shrimp, thawed, peeled, and tails removed
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Tuscan Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
Prepare the shrimp: While the pasta cooks, melt 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the thawed shrimp, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 2-3 minutes, just until the shrimp are heated through and lightly pink. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 3
Start the Tuscan sauce: In the same skillet, add 2 tablespoons of olive oil. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min
- 4
Build the sauce: Pour in the chicken broth and heavy cream. Stir in the 3/4 cup grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (and red pepper flakes if using). Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min
- 5
Add spinach and combine: Stir in the fresh spinach. Cook for 1-2 minutes, or until the spinach wilts. Add the cooked pasta and the sautéed shrimp to the skillet with the sauce. Toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 6
Serve: Divide the creamy Tuscan shrimp pasta among serving plates. Garnish with fresh chopped parsley and extra grated Parmesan cheese, as needed. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Shrimp Pasta
Ingredients
For the Pasta
- 12 ounces fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Shrimp
- 1 pound cooked frozen shrimp, thawed, peeled, and tails removed
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Creamy Tuscan Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
Prepare the shrimp: While the pasta cooks, melt 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the thawed shrimp, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 2-3 minutes, just until the shrimp are heated through and lightly pink. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 3
Start the Tuscan sauce: In the same skillet, add 2 tablespoons of olive oil. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min - 4
Build the sauce: Pour in the chicken broth and heavy cream. Stir in the 3/4 cup grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (and red pepper flakes if using). Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it slightly thickens.
⏱️ 5 min - 5
Add spinach and combine: Stir in the fresh spinach. Cook for 1-2 minutes, or until the spinach wilts. Add the cooked pasta and the sautéed shrimp to the skillet with the sauce. Toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 6
Serve: Divide the creamy Tuscan shrimp pasta among serving plates. Garnish with fresh chopped parsley and extra grated Parmesan cheese, as needed. Serve immediately.
⏱️ 2 min