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['Close-up of a bowl of Tuscan shrimp pasta with vibrant colors and textures.', 'Side view of Tuscan shrimp pasta garnished with spinach and sun-dried tomatoes.', "Juicy shrimp mixed with creamy pasta and herbs, highlighting the dish's ingredients.", 'Fettuccine tossed with large shrimp and sun-dried tomatoes, showcasing a rich sauce.']

Tuscan Shrimp Pasta

A flavorful and creamy shrimp pasta dish inspired by Tuscan flavors, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 650 kcal

Ingredients
  

Pasta and Water

  • 12 ounces fettuccine, linguine, or spaghetti uncooked
  • 1 tablespoon salt (for boiling water)

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

Sauce and Aromatics

  • 2 tablespoons olive oil
  • 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)

Seasoning

  • salt and pepper, to taste salt and pepper to taste

Instructions
 

  • Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water, then drain.
  • Toss shrimp with spices, cook in olive oil until pink; set aside.
  • Melt butter, sauté garlic, add sun-dried tomatoes, broth, and cream; simmer.
  • Stir in Parmesan, wilt spinach, add red pepper flakes, season with salt and pepper.
  • Return shrimp, add pasta, toss with sauce, add reserved water if needed. Serve hot.

Notes

For extra flavor, garnish with fresh parsley or additional Parmesan before serving.
Keyword pasta, Shrimp