This Tuscan Shrimp Pasta is the perfect combination of succulent shrimp, flavorful sun-dried tomatoes, and al dente pasta. The rich sauce is made with a base of garlic, heavy cream, and parmesan cheese, which perfectly complements the fresh ingredients.
One of the best things about this dish is its simplicity. With just a few key ingredients and minimal prep time, you can have a delicious meal on the table in no time.
❤️ Why its a must-try
- The flavors in this dish are perfectly balanced, making it a crowd-pleaser for seafood lovers
- The rich and creamy sauce pairs well with any type of pasta, so it's a great way to use up any type that you have on hand.
- The creamy sauce also makes it a great option for picky eaters or those who may not typically enjoy seafood.
One of my favorite things about this recipe is that it's quick to put together. It comes together in less than 30 minutes which means that it's perfect for busy weeknights.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Pasta - You can use any shape of pasta that you want. I like to use either a long pasta like spaghetti or linguine or a round shape like penne.
- Pasta water - The starch in this water will help add some extra moisture to your sauce without making it thin and watery.
- Butter - Salted butter will give this creamy sauce a rich flavor.
- Olive oil - Helps keep the butter from burning and adds some flavor.
- Raw shrimp - I've found that small shrimp (41-60 per pound) are best for this recipe, but any size will do.
- Garlic cloves - Add a delicious garlic flavor to the sauce
- Dry basil - I like a little extra flavor from the dried version cooked into the dish itself.
- Sun-dried tomatoes in oil - We're using these to add a burst of flavor to the sauce.
- Heavy whipping cream - This adds a rich, creamy texture to the sauce.
- Parmesan Cheese - Adding freshly grated parmesan cheese to the sauce not only thickens it a bit but also gives it an extra layer of flavor.
- Baby spinach - This is optional but adds some greens to the dish.
- Salt and black pepper - Add these basic seasonings to taste in this simple pasta dish.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large pot cook pasta in salt water to al dente reserving half a cup of the cooking water.
- În a large skillet over medium heat add butter and oil then cook shrimp for 2 minutes until most of the shrimp is no longer pink. Add minced garlic and chopped sun dried tomatoes, spinach and cook for another minute.
- Add pasta water, heavy cream, basil, parmesan cheese and mix all well. Season with salt and black pepper.
- Add pasta and toss to coat just before serving.
- Don't overcook the shrimp! They will continue cooking in the warm sauce and can become rubbery if cooked for too long.
- Follow the directions on the package to get the perfect al dente pasta. It will cook a little more when finished in the sauce, so be careful to not overcook it.
- Add more or less pasta water to get your desired consistency of the sauce.
- Fresh basil and a sprinkle of freshly grated parmesan cheese are great garnishes for this creamy pasta recipe.
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- Large pot
- Large skillet
Refrigerate: Store leftover Tuscan shrimp in the fridge in an airtight container for 2-3 days.
Freezer - I do not recommend freezing this pasta because the pasta can be mushy and the sauce may separate.
Reheat - To reheat, just place the desired amount in a skillet over medium heat until warmed through. You may need to add a little bit of water, heavy cream or chicken broth to make the sauce thin and creamy again.
⌛ Make Ahead
This pasta dish is best enjoyed fresh, but you can make the sauce ahead of time and store it in the fridge for a day or two. Just reheat and add cooked pasta and shrimp whenever you're ready to eat!
🍽️ Serve With
- I love to serve this creamy pasta with a side of crusty bread like this Air Fryer Garlic Bread.
- Are you looking for a fresh salad to serve with this comforting meal? This Greek Salad or Fattoush Salad recipes are not only fresh but also full of delicious flavor.
- End this family-friendly meal with these No-Bake Strawberry Cheesecake Cups. These are light and refreshing and perfect after a hearty pasta recipe like this one.
- For extra flavor, add some red pepper flakes or a pinch of cayenne pepper to the sauce.
- To make this dish even more hearty, add some cooked chicken or sausage to the skillet with the shrimp.
- Switch up the pasta shape for a different texture and look. Try using shells, fusilli, or even ravioli for a fun twist on this dish.
The best way to reheat this creamy shrimp pasta is on the stovetop over medium heat. Add a splash of water or milk to help loosen up the sauce as it warms up.
No, I don't recommend freezing this dish as it contains dairy and may separate when reheated. It's best to enjoy it fresh or store it in the fridge for a few days.
📣 Related Recipes
- Creamy Tuscan Chicken Pasta is another delicious Italian-inspired dish that you'll love.
- Creamy Pasta Bake is a family favorite that is loaded with ground beef, and a creamy bachemel sauce. You can't go wrong.
- Smoked Salmon Pasta is another seafood pasta recipe to try, made with an easy cream sauce that you'll love.
- Flavorful and tender with a delightful crispiness on the outside, Pan Fried Tilapia is a balanced, healthy dinner, cooked to golden perfection and deliciously seasoned.
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Tuscan Shrimp Pasta
- 6-8 ounce pasta of choice reserving ½ cup of the cooking water
- 1 Tablespoon butter
- 2 Tablespoon olive oil
- 1 pound raw shrimp peeled and deveined
- 3 garlic cloves minced
- ½ teaspoon dry basil
- ⅓ cup sun dried tomato in oil drained and chopped
- 1 ¼ cup heavy whipping cream
- ¼ cup parmesan cheese shredded
- 1 cup baby spinach
- Salt and pepper to taste
- In a large pot over medium heat cook pasta in salty water al dente reserving half a cup of the cooking water.
- În a large skillet over medium heat add butter and oil then wait for the butter to melt.
- Add shrimp and cook for 2 minutes until most of the shrimp is no longer pink, we do not want them fully cooked at this stage.
- Add minced garlic and sauté with the shrimp for 30 more seconds.
- Mix in chopped sun dried tomatoes, spinach and cook for another minute.
- Add pasta water, heavy cream, basil, parmesan cheese and mix all well.
- Season with salt and black pepper.
- Add pasta and toss to coat just before serving.