If you’ve been searching for a dish that feels restaurant-worthy but is easy to make at home, this Creamy Shrimp Tuscan Fettuccine is your answer. Think tender shrimp, sun-dried tomatoes, fresh spinach, and fettuccine all tossed in a luscious garlic Parmesan cream sauce. It’s indulgent, comforting, and perfect for a cozy dinner or a special occasion.
Why You’ll Love This Recipe?
This recipe brings together rich, creamy flavors with a burst of freshness from the spinach and a tangy twist from sun-dried tomatoes. The shrimp adds the perfect protein punch, making it hearty yet elegant. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights or when you want to impress without too much effort.
Ingredients
Here’s a glimpse at what you’ll need to whip up this delicious pasta:
- Fettuccine pasta
- Large shrimp (peeled and deveined)
- Garlic cloves
- Heavy cream
- Fresh spinach
- Sun-dried tomatoes
You’ll find the full list of ingredients and exact measurements below!
Directions
Cook the fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to the package instructions. Reserve 1 cup of pasta water before draining.
Sear the shrimp
Season the shrimp with salt, pepper, and a pinch of paprika. Heat a splash of olive oil in a large skillet over medium heat. Sear the shrimp for 1-2 minutes per side until pink and cooked through. Remove and set aside.
Sauté the aromatics
In the same skillet, add a little more olive oil and sauté minced garlic until fragrant, about 30 seconds. Add the chopped sun-dried tomatoes and cook for another minute to release their flavors.
Make the creamy sauce
Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese, letting it melt into a smooth, velvety sauce. Season with salt, pepper, and a pinch of Italian seasoning.
Toss it all together
Add the fresh spinach to the sauce and stir until wilted. Toss in the cooked fettuccine, using the reserved pasta water to loosen the sauce if needed. Finally, return the shrimp to the pan, gently mixing to coat everything in the creamy goodness.
Serve and enjoy
Plate the pasta and garnish with freshly grated Parmesan, a sprinkle of parsley, and a squeeze of lemon for a bright finish.
Expert Tips and Tricks
- Use fresh shrimp for the best flavor, but frozen shrimp works too—just make sure to thaw and pat them dry first.
- Don’t overcook the shrimp; they only need a couple of minutes per side to stay tender and juicy.
- If your sauce feels too thick, the reserved pasta water works wonders to thin it out while keeping it creamy.
Recipe Variations and Possible Substitutions
- Swap fettuccine for spaghetti, linguine, or even zucchini noodles for a lighter option.
- Use chicken instead of shrimp if you prefer, or keep it vegetarian by skipping the protein altogether.
- Add mushrooms or cherry tomatoes for extra texture and flavor.
Serving and Pairing Suggestions
This creamy fettuccine pairs beautifully with a crisp side salad dressed in a lemon vinaigrette or a slice of warm, crusty garlic bread. For drinks, a chilled glass of Sauvignon Blanc or a light Pinot Grigio complements the richness of the sauce perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the pasta gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving, as it can make the shrimp rubbery.
FAQs
1. Can I use half-and-half instead of heavy cream?
Yes, but the sauce may be slightly less rich and creamy. You can add a touch of cornstarch mixed with water to thicken it.
2. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the sauce and cook the shrimp ahead of time. Toss everything together just before serving for the best texture.
3. What’s the best way to reheat shrimp pasta?
Reheat it slowly in a skillet with a splash of cream or milk to prevent the shrimp from overcooking.
4. Can I add more vegetables?
Absolutely! Try adding sautéed mushrooms, asparagus, or roasted red peppers for more variety.
Conclusion
This Creamy Shrimp Tuscan Fettuccine is a total showstopper that will have everyone asking for seconds. It’s rich, flavorful, and surprisingly easy to make. Whether you’re treating yourself to a fancy-feeling dinner or hosting friends for a special meal, this recipe is bound to impress. Grab your ingredients, and let’s make this creamy, dreamy pasta tonight!
Print
Best Creamy Shrimp Tuscan Fettuccine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A decadent and indulgent dish featuring tender shrimp, rich sun-dried tomatoes, and fresh spinach in a creamy Parmesan sauce tossed with fettuccine. Perfect for a romantic dinner or a special family meal, this dish brings the flavors of Tuscany right to your table!
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
For the Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh spinach
- Salt and pepper, to taste
For the Pasta:
- 12 oz fettuccine, cooked according to package instructions
- 1/4 cup pasta cooking water (reserved)
Instructions
- Cook the Shrimp:
- Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a large skillet over medium heat and cook the shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Prepare the Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
- Stir in heavy cream and Parmesan cheese. Simmer gently until the sauce thickens, about 3–5 minutes.
- Add Spinach and Shrimp:
- Stir in fresh spinach and cook until wilted.
- Return the shrimp to the skillet, tossing to coat in the sauce.
- Toss with Fettuccine:
- Add the cooked fettuccine to the skillet, tossing to combine.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Serve:
- Plate the fettuccine and garnish with additional Parmesan and red pepper flakes if desired. Enjoy immediately!
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Feel free to add mushrooms or swap spinach with kale for variation.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal
- Sugar: 4g
- Sodium: 780 mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210 mg