Save A creamy, flavorful pasta dish featuring succulent shrimp, sun-dried tomatoes, spinach, and a garlicky Parmesan sauce. Perfect for a cozy Italian-inspired dinner.
I first made this pasta for a family dinner when the weather turned chilly and everyone craved something comforting but special. The blend of shrimp, spinach, and sun-dried tomatoes won raves at my table.
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Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Fettuccine or linguine: 12 oz (340 g)
- Baby spinach: 2 cups (60 g)
- Sun-dried tomatoes: 1/2 cup (60 g), sliced (packed in oil, drained)
- Yellow onion: 1 small, finely chopped
- Heavy cream: 1 cup (240 ml)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Unsalted butter: 2 tbsp (28 g)
- Garlic: 5 cloves, minced
- Chicken broth: 1/2 cup (120 ml)
- Crushed red pepper flakes: 1/2 tsp (optional)
- Dried Italian herbs: 1/2 tsp
- Salt and black pepper: to taste
- Fresh parsley: chopped
- Additional grated Parmesan cheese: for garnish
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Instructions
- Cook Pasta:
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Sauté Shrimp:
- Heat 1 tbsp butter in large skillet over medium-high. Add shrimp, salt, and pepper. Cook 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Sauté Onion and Garlic:
- Add remaining butter to skillet. Sauté onion 2 to 3 minutes until translucent, add garlic and cook 1 minute.
- Add Tomatoes & Broth:
- Add sun-dried tomatoes, cook 1 minute. Pour in chicken broth, bring to simmer and scrape up browned bits.
- Make Sauce:
- Reduce heat to medium-low. Stir in cream, Parmesan, Italian herbs, and red pepper flakes. Simmer 2 to 3 minutes to thicken.
- Add Spinach:
- Stir in spinach until wilted.
- Combine:
- Return shrimp and pasta to pan, tossing to coat. Add reserved pasta water if needed for desired consistency.
- Finish & Serve:
- Taste for seasoning. Serve garnished with parsley and extra Parmesan.
Save Making this pasta together always brings lively conversation and laughter. Even picky eaters in my family ask for seconds!
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Required Tools
Large skillet, large pot, colander, wooden spoon, chef knife, and cutting board
Allergen Information
Includes shellfish (shrimp), dairy (butter, cream, Parmesan), and wheat (pasta)
Nutritional Information
Each serving provides about 620 calories, 28 g fat, 59 g carbohydrates, and 35 g protein
Save 
This Tuscan garlic shrimp pasta is easy to make yet feels restaurant-worthy. Enjoy every creamy, garlicky bite!
Recipe Guide
- → What type of pasta works best for this dish?
Fettuccine or linguine both work well, holding the creamy sauce and shrimp evenly with their flat, broad shape.
- → Can I substitute heavy cream for a lighter option?
Yes, half-and-half can be used to reduce richness while maintaining a smooth sauce texture.
- → How do I prevent the shrimp from overcooking?
Cook shrimp just 2–3 minutes per side until pink and opaque to keep them tender and juicy.
- → Are sun-dried tomatoes packed in oil or dry better for this dish?
Oil-packed sun-dried tomatoes provide a more intense flavor and moisture; drain excess oil before adding.
- → Can I make this gluten-free?
Use your preferred gluten-free pasta to ensure the dish remains safe for gluten-sensitive diets.
