Indulge in a taste of Italy with this Tuscan shrimp pasta! Its delightful blend of flavors brings the essence of Italy to your table.
Juicy, paprika-spiced shrimp swim in a rich, creamy sauce. It’s infused with sun-dried tomatoes and fresh spinach for an indulgent combination.
The garlic and Parmesan create a luxurious texture that clings to every strand of pasta.
And if you’re not sold by now, I don’t know what else to say! It’s divine!
Why You’ll Love This Tuscan Shrimp Pasta
(Almost) One-Pan Wonder: This entire dish comes together in a single skillet, plus one pot for cooking the pasta. It minimizes cleanup time and is an ideal choice for busy cooks who hate washing dishes.
Visual Appeal: Pink shrimp, red tomatoes, and deep green spinach provide vibrant colors. It’s an Insta-worthy presentation guaranteed to impress before anyone takes the first bite.
Rich & Creamy Sauce: The heavy cream, Parmesan, and sun-dried tomatoes create a luscious sauce. It perfectly coats the pasta and shrimp. It’s truly a decadent taste that’s sure to delight.
Quick & Easy: Despite its sophisticated taste, this dish can be prepared in under 30 minutes.
Ingredients
- Pasta: Select a long pasta variety like fettuccine, linguine, or spaghetti for the perfect base.
- Large Shrimp: Succulent, sweet, and briny, they cook quickly and without hassle. Get them peeled and deveined for easy eating.
- Seasonings: Smoked paprika adds smokiness and color. Garlic and onion powders add savory depths. You’ll also use salt and black pepper, of course.
- Unsalted Butter: It adds a silky texture and golden color to the sauce.
- Garlic: Yes, this is in addition to the garlic powder. Mince it and add it to the sauce for essential aromatic depths.
- Heavy Cream: It forms the luxurious base of the sauce. It also gives it a thick, rich consistency that clings to the pasta.
- Grated Parmesan: For a nutty, salty flavor and a smoother, thicker sauce.
- Broth: Either chicken or vegetable broth adds depth, though chicken broth has a bit more flavor.
- Sun-Dried Tomatoes: They give the dish sweet-tart notes and a beautiful red color.
- Fresh Spinach Leaves: Tender greens wilt perfectly into the sauce. They add color, nutrients, and a subtle earthiness.
How to Make Tuscan Shrimp Pasta
Follow these simple steps to make this delicious Tuscan shrimp pasta.
1. Cook the pasta. Cook it in a large pot of salted, boiling water according to the package instructions. Cook to al dente, then drain, reserving 1/2 cup of the pasta water.
2. Cook the shrimp. Pat the shrimp dry, then toss with the paprika, garlic powder, onion powder, salt, and pepper. Heat the olive oil over medium-high heat and cook the shrimp for 1 to 2 minutes per side. Remove and set aside.
3. Prepare the sauce. Melt the butter in the now-empty skillet. Saute the minced garlic for about 1 minute, then add the sun-dried tomatoes. Cook for another minute before pouring in the broth and heavy cream. Bring to a gentle simmer, stirring occasionally.
4. Finish the sauce. Sprinkle the Parmesan in with the sauce mixture. Stir until it melts and the sauce thickens. Add the spinach and cook for 1 to 2 minutes until just wilted. Add the crushed red pepper (if using), salt, and pepper.
5. Combine. Return the shrimp to the skillet. Toss well to coat. Add the pasta and a splash of pasta water (if needed) to thin the sauce. Toss well.
6. Serve. If desired, garnish the pasta with extra Parmesan and fresh parsley. Serve and enjoy!
Tips for the Best Tuscan Shrimp Pasta
In terms of pasta recipes, this one is pretty quick and easy. These tips will ensure it goes even smoother.
- Don’t overcook! Cook the pasta just until al dente. Doing so will ensure it holds up well when mixed with the shrimp and sauce.
- Get the shrimp nice and dry. Pat every piece with a paper towel before seasoning and searing. Dry shrimp will hold the seasonings better. And if there’s too much moisture, they’ll steam in the skillet instead of searing.
- Don’t forget to deglaze. Add a splash of white wine before adding the cream. This will help you scrape up any browned bits and add a nice depth of flavor.
- Go easy on the pasta water. You’ll reserve 1/2 cup, but you may not need it all. (Probably won’t, in fact!) Just add a splash at a time until the sauce reaches your desired consistency.
- Make it your own. You can substitute the shrimp for chicken, scallops, or tofu. For a low-carb version, use zucchini noodles or spaghetti squash. Finally, add pesto or a splash of lemon juice near the end of cooking or a brighter, lighter flavor.
What to Serve with Tuscan Shrimp Pasta
This saucy dish pairs perfectly with crusty bread or garlic bread to soak up the creamy sauce. You can also pair it with any of the following:
How to Store
This pasta doesn’t freeze well, but you can store leftovers for several days.
To Store: Place the pasta in an air-tight container and refrigerate for 3 to 5 days.
To Reheat: Transfer the pasta to an oven-safe dish and cover tightly with foil. Heat at 350 degrees for 20 minutes or until warmed through. Or reheat in a skillet over medium heat for 3 to 4 minutes, stirring constantly.
Tuscan Shrimp Pasta
4
servings15
minutes15
minutes856
This creamy Tuscan shrimp pasta is so rich and delicious! It’s a restaurant-worthy meal that’s easy to make in your own kitchen.
Ingredients
- For the Pasta
1 tablespoon salt (for boiling water)
12 ounces fettuccine, linguine, or spaghetti
- For the Shrimp
1 pound large shrimp, peeled and deveined
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
- For the Sauce
3 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1/2 cup chicken or vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach leaves
1/2 teaspoon crushed red pepper flakes (optional)
salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the paprika, garlic powder, onion powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Stir in the sun-dried tomatoes and cook for another minute. Pour in the broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
- Add the Parmesan cheese and stir until it melts and the sauce thickens slightly. Toss in the spinach and cook until just wilted (about 1-2 minutes). Add the crushed red pepper flakes if desired. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta to the skillet, along with a splash of reserved pasta water if needed to thin the sauce. Toss everything together until well combined.
- Serve immediately, garnished with additional Parmesan cheese and fresh parsley if desired. Enjoy!
Notes
- You can substitute shrimp with chicken, scallops, or tofu for a vegetarian version.
- Dry and season the shrimp well.
- Deglaze the pan with white wine before adding the cream if desired.
- Adding a bit of pasta water to the sauce helps it cling better to the pasta.
