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Creamy Tuscan Butter Shrimp Pasta

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A quick and easy 20-minute dinner featuring tender shrimp in a rich, buttery, garlicky cream sauce with sun-dried tomatoes and fresh spinach, served over fettuccine.

Ingredients

Scale
  • 1 lb (450g) shrimp, peeled and deveined (medium to large size works best)
  • 8 oz (225g) fettuccine or your favorite pasta
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (75g) sun-dried tomatoes, chopped (packed in oil preferred)
  • 2 cups fresh baby spinach
  • ½ cup (50g) grated Parmesan cheese
  • Salt and black pepper, to taste
  • ½ tsp red pepper flakes (optional)
  • Fresh basil leaves, chopped (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 oz (225g) of fettuccine and cook according to package directions until al dente (usually 10-12 minutes). Reserve about ½ cup (120ml) of pasta water before draining.
  2. Prepare the shrimp: While pasta cooks, pat shrimp dry with paper towels and season lightly with salt and pepper.
  3. Cook shrimp: Heat 1 tbsp unsalted butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
  4. Make the sauce base: Lower heat to medium and add 2 tbsp butter to the skillet. Once melted, add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  5. Add sun-dried tomatoes and cream: Stir in chopped sun-dried tomatoes, then pour in 1 cup (240ml) heavy cream. Bring to a gentle simmer and let it thicken slightly, about 3-4 minutes. Stir occasionally. Add reserved pasta water a splash at a time if sauce gets too thick.
  6. Add spinach and cheese: Toss in fresh baby spinach and stir until wilted (1-2 minutes). Sprinkle in ½ cup (50g) grated Parmesan cheese and stir until melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
  7. Combine pasta and shrimp: Add cooked pasta and shrimp back to the skillet. Toss gently to coat in the creamy sauce. Add more pasta water if needed to loosen sauce.
  8. Garnish and serve: Finish with fresh chopped basil. Serve immediately.

Notes

Do not burn the garlic to avoid bitterness. Pat shrimp dry before cooking to get a good sear. Reserve pasta water to adjust sauce consistency. Remove shrimp as soon as they turn pink to avoid rubberiness. Fresh Parmesan melts better than pre-grated.

Nutrition

Keywords: Tuscan, shrimp pasta, creamy pasta, butter shrimp, quick dinner, easy pasta recipe, garlic shrimp, sun-dried tomatoes, fettuccine

Find it online: https://juliamadeit.com/creamy-tuscan-butter-shrimp-pasta-recipe-easy-20-minute-dinner/