Creamy Tuscan Garlic Butter Shrimp Pasta
This Creamy Tuscan Garlic Butter Shrimp Pasta is a rich and comforting dinner packed with flavor. Juicy shrimp are sautéed in garlic butter and tossed with pasta in a creamy Parmesan sauce with sun-dried tomatoes and spinach. It’s a restaurant-style meal that comes together in about 30 minutes.
Ingredients
Pasta & Shrimp
- 12 oz pasta fettuccine, linguine, or penne
- 1 lb large shrimp peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ teaspoon paprika
- Salt and black pepper to taste
Creamy Tuscan Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Vegetables
- 1 cup baby spinach
- ½ cup sun-dried tomatoes chopped
Optional Garnish
- fresh basil or parsley
- extra Parmesan cheese
- red pepper flakes
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta.
2. Cook the Shrimp
- Season the shrimp with salt, pepper, and paprika.
- Heat butter and olive oil in a large skillet over medium heat.
- Add the shrimp and cook for 1–2 minutes per side until pink and opaque.
- Remove shrimp from the pan and set aside.
3. Sauté the Garlic
- In the same skillet, add the minced garlic.
- Cook for about 30 seconds until fragrant.
- Be careful not to burn it.
4. Make the Creamy Sauce
- Pour in the chicken broth and heavy cream.
- Stir well and bring to a gentle simmer.
- Add:
- Parmesan cheese
- Italian seasoning
- Stir until the sauce becomes smooth and creamy.
5. Add Vegetables
- Stir in the spinach and sun-dried tomatoes.
- Cook for 2–3 minutes until the spinach wilts.
6. Combine Pasta and Shrimp
- Add the cooked pasta and shrimp back to the skillet.
- Toss everything together.
- If the sauce is too thick, add a splash of reserved pasta water.
7. Garnish and Serve
- Top with fresh herbs, extra Parmesan, and red pepper flakes if desired.
- Serve immediately while warm and creamy.
Video
Notes
📝 Notes
- Use large, peeled and deveined shrimp for the best texture and quick cooking.
- Cook shrimp just until pink and opaque to avoid a rubbery texture.
- Fresh garlic and butter create the rich Tuscan-style base for the sauce.
- Add sun-dried tomatoes and spinach for classic Tuscan flavor and color.
- Reserve a little pasta water to loosen the sauce if it becomes too thick.
- Use freshly grated Parmesan for a smoother, creamier finish.
- Short pasta like penne or fettuccine works well to hold the creamy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
🍽️ Nutrition Facts (Per Serving)
Calories: 560 kcal |Carbohydrates: 48 g |
Fiber: 3 g |
Sugars: 5 g |
Protein: 34 g |
Fat: 26 g |
Saturated Fat: 14 g |
Cholesterol: 215 mg |
Sodium: 720 mg |
Potassium: 480 mg |
Calcium: 220 mg |
Iron: 3 mg