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Creamy Garlic Tuscan Shrimp Pasta Recipe Easy 30-Minute Dinner

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A quick and comforting creamy garlic Tuscan shrimp pasta with a rich sauce of cream, garlic, sun-dried tomatoes, and spinach, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream or half-and-half for lighter version
  • ½ cup (120ml) chicken broth (preferably low sodium)
  • ½ cup (75g) sun-dried tomatoes, chopped (packed in oil)
  • 1 cup (30g) fresh baby spinach, roughly chopped
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 8 ounces (225g) fettuccine or linguine
  • Optional garnish: fresh parsley or basil, chopped
  • Optional garnish: red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of fettuccine and cook according to package instructions until al dente (usually 10-12 minutes). Drain and reserve ½ cup (120ml) pasta water. Set aside.
  2. While pasta cooks, pat dry 1 pound (450g) shrimp and season with 1 teaspoon smoked paprika, salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cook 2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
  3. Lower heat to medium. In the same skillet, add minced garlic (4 cloves). Sauté for about 30 seconds until fragrant but not browned.
  4. Pour in ½ cup (120ml) chicken broth and 1 cup (240ml) heavy cream. Stir to combine.
  5. Stir in ½ cup (75g) chopped sun-dried tomatoes and 1 teaspoon Italian seasoning. Let sauce simmer gently for 3-4 minutes to thicken slightly.
  6. Add 1 cup (30g) chopped baby spinach, stirring until wilted (about 1-2 minutes). Then sprinkle in ½ cup (50g) grated Parmesan cheese, stirring until melted and sauce becomes creamy. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Return cooked shrimp to the skillet, tossing gently to coat in the sauce. Add drained pasta and gently toss again to combine evenly. Cook for another 1-2 minutes.
  8. Taste and adjust salt and pepper if needed. Garnish with chopped fresh parsley or basil and a sprinkle of red pepper flakes if desired.

Notes

Do not overcook shrimp to avoid rubbery texture; sauté garlic just until fragrant to prevent bitterness; add reserved pasta water to adjust sauce consistency; dry shrimp well before cooking for better sear; use De Cecco pasta for best texture; for dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.

Nutrition

Keywords: shrimp pasta, creamy garlic pasta, Tuscan shrimp, quick dinner, easy pasta recipe, weeknight dinner, creamy sauce, sun-dried tomatoes, spinach pasta

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