Creamy Tuscan Shrimp Pasta

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Creamy Tuscan shrimp pasta features tender shrimp in a rich garlic parmesan cream sauce with sun-dried tomatoes and fresh spinach, all tossed with penne or your favorite pasta.

It looks and tastes like a restaurant dish but comes together in about 30 minutes.

Why You’ll Love It

  • Restaurant-quality dinner in 30 minutes
  • One-pan sauce means easy cleanup
  • Elegant enough for date night, simple enough for weeknights
  • Balanced flavors — creamy but not heavy
  • Easily scaled up for entertaining

Ingredients

For the shrimp:

  • 1 lb large shrimp (21-25 count), peeled and deveined
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

For the sauce:

  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste

For the pasta:

  • 12 oz penne, linguine, or fettuccine
  • Reserved pasta water (1/2 cup)

Optional garnish:

  • Fresh basil, chopped
  • Extra Parmesan cheese
  • Red pepper flakes

Steps

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
  3. While the pasta cooks, pat the shrimp dry with paper towels.
  4. In a small bowl, combine the paprika, garlic powder, salt, and pepper, then toss with the shrimp.
  5. Heat a large stainless steel skillet over medium-high heat and add 2 tablespoons of butter.
  6. Once the butter is melted and foaming, add the shrimp in a single layer.
  7. Cook for 2 minutes per side until pink and opaque, then transfer to a plate and set aside.
  8. In the same skillet, reduce heat to medium and add 3 tablespoons of butter.
  9. Add the garlic and cook for 30 seconds until fragrant — don’t let it brown.
  10. Add the sun-dried tomatoes and stir for 1 minute.
  11. Pour in the heavy cream and chicken broth, stirring to combine.
  12. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes until it starts to thicken slightly.
  13. Stir in the Parmesan cheese and Italian seasoning until the cheese melts and the sauce is smooth.
  14. Add the spinach in handfuls, stirring until wilted — this takes about 2 minutes.
  15. Add the cooked pasta to the skillet and toss to coat evenly.
  16. If the sauce is too thick, add pasta water one tablespoon at a time until it reaches your desired consistency.
  17. Return the shrimp to the skillet and toss gently to warm through.
  18. Taste and adjust seasoning with salt and pepper.
  19. Serve immediately, garnished with fresh basil and extra Parmesan if desired.

Helpful Tips & Substitutions

Don’t overcook the shrimp. They cook quickly and will continue cooking in the warm sauce — remove them when just barely pink to avoid rubbery texture.

Pat shrimp dry. Moisture prevents browning — dry shrimp get a better sear.

Sun-dried tomato options. Oil-packed tomatoes are more tender and flavorful than dry-packed — if using dry-packed, rehydrate them in warm water for 10 minutes first.

Chicken substitute. This sauce works beautifully with seared chicken thighs or breasts — slice them and add at the end.

Lighter version. Replace half the heavy cream with half-and-half — the sauce will be thinner but still flavorful.

Dairy-free option. Use full-fat coconut cream and nutritional yeast in place of cream and Parmesan.

Pasta water is key. The starch in pasta water helps the sauce cling to the noodles — always reserve some before draining.

Use a pasta pot with a strainer lid to easily reserve cooking water.

Serving Ideas

Serve creamy Tuscan shrimp pasta in shallow bowls with crusty bread for soaking up extra sauce.

A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly.

For a complete meal, add a simple arugula salad with lemon vinaigrette on the side.

Garnish each portion with a crack of black pepper and fresh basil leaves using a pepper mill.

Make-Ahead & Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce.

Microwaving works but may result in slightly chewy shrimp.

Prep ahead: Season the shrimp, chop the garlic, and slice the sun-dried tomatoes up to 24 hours in advance.

Store each component separately in the refrigerator using small glass food storage containers.

Not recommended for freezing. Cream-based sauces separate when frozen and shrimp texture suffers.

A Restaurant-Worthy Dinner at Home

This dish hits all the right notes — it’s creamy, garlicky, and full of contrasting flavors from the tangy sun-dried tomatoes and earthy spinach.

The key is building layers of flavor in one pan and not overcomplicating it.

Once you make it a few times, it becomes the kind of recipe you can pull off on autopilot for an impressive weeknight dinner.

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