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Creamy Tuscan Shrimp Pasta Recipe Easy Homemade Sun-Dried Tomato Delight

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A rich and comforting creamy Tuscan shrimp pasta with sun-dried tomatoes, spinach, and a luscious cream sauce. Quick and easy to prepare, perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (fresh or frozen, thawed)
  • 8 ounces (225g) pasta of choice (fettuccine or linguine recommended)
  • ½ cup (about 70g) sun-dried tomatoes packed in oil, chopped
  • 3 cups fresh baby spinach leaves
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream (or half-and-half for lighter option)
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon Italian seasoning (blend of dried basil, oregano, thyme)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 8–10 minutes. Reserve ½ cup (120ml) pasta water before draining. Set pasta aside.
  2. Pat shrimp dry with paper towels. Season lightly with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. In the same skillet, reduce heat to medium. Add 1 tablespoon butter and minced garlic. Sauté for about 1 minute until fragrant, avoiding browning the garlic.
  4. Stir in ½ cup chopped sun-dried tomatoes and 1 teaspoon Italian seasoning. Cook for 1-2 minutes to release flavors.
  5. Slowly add 1 cup (240ml) heavy cream, stirring to combine. Bring to a gentle simmer and let thicken slightly, about 3-4 minutes. If sauce thickens too much, add reserved pasta water a tablespoon at a time to loosen.
  6. Stir in ½ cup (50g) freshly grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional red pepper flakes to taste.
  7. Add 3 cups fresh spinach leaves and cooked shrimp back into the sauce. Stir until spinach wilts, about 2 minutes.
  8. Add the cooked pasta to the skillet and toss until everything is coated evenly in the creamy sauce. Heat through for another minute.
  9. Plate immediately, garnish with extra Parmesan or fresh basil if desired.

Notes

Use sun-dried tomatoes packed in oil for better flavor and sauce texture. Avoid overcooking shrimp to keep them tender and juicy. Reserve pasta water to adjust sauce consistency. Simmer cream gently to prevent curdling. For gluten-free, substitute pasta with gluten-free or zucchini noodles. For dairy-free, use coconut cream and nutritional yeast instead of Parmesan.

Nutrition

Keywords: Tuscan shrimp pasta, creamy shrimp pasta, sun-dried tomato pasta, easy shrimp recipe, weeknight dinner, Italian pasta, creamy sauce, spinach pasta

Find it online: https://realityeats.com/creamy-tuscan-shrimp-pasta-recipe-easy-homemade-sun-dried-tomato-delight/