If you’re in the mood for a dinner that feels fancy but doesn’t require a ton of time or effort, this Tuscan Shrimp Pasta is the recipe you’ve been waiting for! It’s creamy, flavorful, and packed with delicious shrimp, sun-dried tomatoes, and spinach—all tossed in a rich garlic Parmesan sauce. Whether you’re looking for an easy weeknight dinner or a special date night meal, this dish brings restaurant-quality flavors right to your home kitchen in just 20 minutes.
What I love about this recipe is how versatile it is. You can play around with ingredients, try different pastas, or switch up the veggies depending on what you have on hand. It’s the kind of meal that always impresses and feels indulgent without being too heavy. Plus, the best part—it’s easy! In about the same amount of time it takes to order takeout, you can have a creamy, Tuscan-inspired pasta on the table, ready for you and your family to enjoy.
Why You’ll Love This Recipe
There are so many reasons this Tuscan Shrimp Pasta will become a regular in your dinner rotation. First off, it’s quick and easy—ready in about 20 minutes! This makes it perfect for busy weeknights when you need something comforting but don’t want to spend hours in the kitchen. The creamy garlic Parmesan sauce is rich and decadent, without being too heavy, and it pairs beautifully with the shrimp, sun-dried tomatoes, and spinach.
This dish is not only delicious, but also customizable to fit your dietary needs. If you’re following a low-carb meal plan, you can serve it over zucchini noodles or cauliflower rice. For those who prefer dairy-free, simply substitute coconut cream and skip the Parmesan for a lighter version. It’s a great option for those looking for healthy comfort food that doesn’t compromise on flavor.
What Makes This Recipe Special?
What sets this recipe apart from other shrimp pasta dishes is its Tuscan inspiration. The combination of sun-dried tomatoes and garlic creates a sauce that’s bursting with bold flavors, while the spinach adds a nice pop of green and freshness. The Parmesan brings a depth of richness that makes each bite feel indulgent without being too heavy. It’s the kind of dish that feels like you’re dining at an upscale restaurant—but made in the comfort of your own kitchen.
Another thing I love about this dish is the ease of cleanup. It’s a one-pan wonder, so you don’t have to worry about washing a ton of pots and pans afterward. It’s perfect for quick family meals or a low-effort date night meal that will leave everyone asking for seconds.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz pasta (linguine, penne, fettuccine)
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes (julienned)
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes, fresh parsley, extra Parmesan
How to Make It Step-by-Step
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions. Once done, reserve ½ cup of the pasta water and then drain the pasta.
- Cook the Shrimp: While the pasta cooks, heat the olive oil (or butter) in a large skillet over medium heat. Season the shrimp with salt, pepper, and Italian seasoning, then cook for about 2 minutes per side, or until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set them aside.
- Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Then, toss in the sun-dried tomatoes and cook for another minute, letting them infuse the oil with their rich flavor.
- Make it Creamy: Stir in the heavy cream and bring it to a gentle simmer. Let it cook for about 2–3 minutes until it starts to thicken slightly. Add in the grated Parmesan cheese and lemon juice, and stir until the cheese is melted and the sauce is smooth.
- Add the Spinach: Toss in the spinach and cook for 2–3 minutes until it wilts down into the sauce, adding some vibrant color and texture.
- Bring it Together: Add the cooked shrimp back into the skillet along with the drained pasta. Toss everything together, adding some of the reserved pasta water if needed to loosen the sauce. Give it a taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Serve and Enjoy: Plate the pasta and shrimp, then garnish with fresh parsley, extra Parmesan, and red pepper flakes if you like a little spice. Serve immediately and enjoy!
Tips for Best Results
- Don’t overcook the shrimp: Shrimp cook quickly, so be sure to remove them from the pan as soon as they turn pink and are no longer translucent. Overcooking can lead to rubbery shrimp, which no one wants!
- Use fresh ingredients: Fresh garlic, spinach, and Parmesan will elevate the flavors in this dish. If you can, opt for freshly grated Parmesan instead of pre-shredded—it melts better and tastes richer.
- Adjust the sauce consistency: If the sauce is too thick, simply add a bit of the reserved pasta water to thin it out to your desired consistency. It helps the sauce cling to the pasta better too.
- Try different pastas: You can use linguine, penne, or fettuccine for this recipe, but feel free to experiment with your favorite type of pasta! Thicker pastas like fettuccine work particularly well in creamy sauces because they hold the sauce better.
Ingredient Substitutions & Variations
- Low-carb version: Swap out the pasta for zucchini noodles, spaghetti squash, or cauliflower rice for a keto meal plan or low-carb option. These alternatives will still provide the satisfying texture without all the carbs.
- Dairy-free version: Use coconut cream in place of the heavy cream and skip the Parmesan for a dairy-free version. You can also use nutritional yeast instead of Parmesan to get that cheesy flavor without the dairy.
- Add extra veggies: If you want to sneak in more vegetables, feel free to add mushrooms, bell peppers, or artichoke hearts. These will add texture and flavor to the dish without taking away from the creamy richness.
- Spicy kick: For a little heat, sprinkle in some red pepper flakes or a dash of cayenne pepper. It’ll give the dish a nice spicy contrast to the creamy sauce.
- Protein boost: If you want to make the dish heartier, you can add grilled chicken, scallops, or even salmon along with the shrimp.
Serving Suggestions
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A light, crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy shrimp pasta. If you prefer non-alcoholic drinks, a sparkling water with lemon is a refreshing choice that won’t overpower the dish.
- Sides: Serve this pasta with a light, fresh salad like a simple arugula salad dressed in olive oil and lemon juice, or pair it with some roasted vegetables like asparagus or zucchini. Garlic bread or a warm, crusty baguette also makes the perfect side to scoop up all the creamy sauce.
How to Store and Reheat Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat gently in a skillet or microwave with a splash of cream or water to loosen the sauce. This will help prevent the sauce from becoming too thick or separating.
Make-Ahead and Freezer Tips
This dish is best enjoyed fresh, as the creamy sauce may separate when frozen, and the shrimp can become rubbery. However, if you’d like to make it ahead, you can cook the shrimp and the sauce in advance. Store them separately, and when you’re ready to eat, just reheat the sauce and shrimp before tossing with fresh pasta.
Common Mistakes to Avoid
- Overcooking the shrimp: Be sure to keep an eye on the shrimp while they cook—2 minutes per side is usually all you need. Overcooked shrimp can turn rubbery and tough, which is the last thing you want in a creamy pasta dish.
- Letting the sauce boil: When you add the heavy cream, keep the heat low and avoid bringing it to a rolling boil. Boiling can cause the cream to curdle or separate, so a gentle simmer is key.
- Not saving pasta water: The reserved pasta water is a lifesaver when making creamy sauces. It’s starchy and helps thin out the sauce while keeping it cling to the pasta.
Frequently Asked Questions (FAQ)
- What type of shrimp works best?
Medium or large shrimp (31-40 count) work best as they cook quickly and stay juicy. Make sure to peel and devein them for easy eating. - Can I use frozen shrimp?
Yes! Just thaw the shrimp before cooking and pat them dry to prevent excess moisture in the pan. - Can I use a different pasta shape?
Absolutely! Any type of pasta works, but thicker shapes like fettuccine or penne hold the sauce well. - Can I make this dish ahead?
You can prepare the sauce and shrimp ahead of time, then reheat and toss with freshly cooked pasta when you’re ready to serve.
Cooking Tools You’ll Need
- Large pot for boiling pasta
- Large skillet for cooking the shrimp and sauce
- Wooden spoon for stirring
- Knife and cutting board for chopping garlic and spinach
- Measuring spoons for seasoning
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Tuscan Shrimp Pasta
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz pasta (linguine, penne, or fettuccine)
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, julienned
- 2 cups fresh spinach
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- to taste salt and pepper
- Optional red pepper flakes, fresh parsley, extra Parmesan
Instructions
- Cook pasta according to package instructions. Reserve ½ cup pasta water and drain.
- While pasta cooks, heat oil or butter in a skillet over medium heat. Add shrimp seasoned with salt, pepper, and Italian seasoning. Cook 2 minutes per side or until pink. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds, then add sun-dried tomatoes and cook another minute.
- Stir in heavy cream and bring to a gentle simmer. Add Parmesan and lemon juice, stirring until the sauce thickens slightly.
- Add spinach and cook until wilted. Return shrimp to the pan and toss.
- Combine with cooked pasta and reserved water as needed to thin the sauce.
- Taste and adjust seasoning. Garnish with parsley and extra cheese if desired.
