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Creamy Tuscan Garlic Shrimp Pasta

Creamy Tuscan garlic shrimp pasta with a rich parmesan sauce, sun-dried tomatoes, and spinach. Fettuccine or linguine is tossed in one pan until silky with just-wilted greens.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta and shrimp
  • 1 lb fettuccine or linguine Use any pasta that matches the package cook time.
  • 1 lb shrimp, peeled and deveined Pat dry for better browning in the skillet.
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
Creamy tuscan sauce
  • 1 cup sun-dried tomatoes, chopped Chopped sun-dried tomatoes for even distribution.
  • 2 cup fresh spinach Use fresh; add at the end to keep it tender.
  • 1 cup heavy cream
  • 0.75 cup grated parmesan cheese Freshly grated melts smoothly.
  • 0.25 Salt and pepper, to taste Adjust to taste at the end.
  • 0.5 cup pasta water, reserved Use as needed to loosen the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package directions. Before draining, reserve ½ cup of pasta water for the sauce.
Cook shrimp
  1. Season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until pink, then remove and set aside.
Build the sauce
  1. Add the garlic and sun-dried tomatoes to the same skillet and cook for 1–2 minutes until fragrant. Stir to prevent scorching.
  2. Pour in the heavy cream and add the parmesan cheese, then simmer until slightly thickened for about 3–4 minutes. Stir often for an even, creamy sauce.
Finish with spinach and toss
  1. Add the fresh spinach and stir until just wilted. Turn off the heat once the leaves collapse.
  2. Add the cooked pasta and shrimp back to the skillet, then toss to coat. Add reserved pasta water as needed to loosen the sauce until glossy and clingy.
  3. Taste and season with salt and pepper, then serve warm. Plate immediately for the best texture.

Notes

Pro tip: reserve pasta water and add it gradually so the parmesan cream turns silky without becoming thin. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove with a splash of cream or pasta water. Freezing is not recommended because the cream sauce can break and the shrimp may become rubbery. For a lower-fat option, use half-and-half instead of heavy cream and reduce the parmesan slightly.