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Best Creamy Shrimp Tuscan Fettuccine

If you’re craving a rich and indulgent pasta dish, this Best Creamy Shrimp Tuscan Fettuccine is a must-try! This dish combines succulent shrimp with a creamy, garlicky sauce, fresh spinach, sun-dried tomatoes, and a hint of Parmesan cheese, all tossed in a bed of tender fettuccine. It’s a comforting and flavorful dish that brings together the best of Italian-inspired ingredients, with the added bonus of shrimp to make it even more luxurious. Whether you’re cooking for a special occasion or just want a cozy meal at home, this creamy Tuscan shrimp pasta is sure to impress.
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Equipment

  • Large pot (for boiling pasta)
  • Skillet or sauté pan (for cooking shrimp and making the sauce)
  • Tongs (for tossing the pasta)
  • Measuring spoons
  • Wooden spoon or spatula
  • Colander (for draining pasta)

Ingredients
  

  • For the Shrimp:
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon paprika optional
  • For the Sauce:
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes chopped
  • 3 cups fresh spinach roughly chopped
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning optional
  • For the Pasta:
  • 12 ounces fettuccine pasta
  • Fresh parsley for garnish optional

Instructions
 

  • For the Shrimp:
  • Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika (if using). Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
  • For the Sauce:
  • Prepare the Fettuccine: While the shrimp is cooking, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  • Make the Sauce: In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  • Add the Cream and Broth: Stir in the heavy cream and chicken broth, and bring to a gentle simmer. Let the sauce simmer for 2-3 minutes until it thickens slightly.
  • Add the Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and spinach. Cook for 1-2 minutes until the spinach wilts down.
  • Finish the Sauce: Lower the heat and stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Season with salt, pepper, and Italian seasoning to taste. If the sauce is too thick, add a little reserved pasta water to loosen it up.
  • For Assembling:
  • Combine the Pasta and Shrimp: Add the cooked fettuccine pasta to the sauce and toss to combine, ensuring that the pasta is well coated with the creamy sauce. Add the cooked shrimp and toss gently.
  • Serve: Divide the pasta among plates. Garnish with extra Parmesan cheese and fresh parsley for a burst of color and freshness.
  • Enjoy: Serve immediately with a side of garlic bread or a simple green salad. Enjoy the rich, creamy goodness of this Tuscan shrimp pasta!