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Creamy Tuscan Garlic Shrimp Pasta

Creamy Tuscan garlic shrimp pasta with Parmesan cream sauce and al dente fettuccine or linguine. Pan-seared shrimp, sun-dried tomatoes, and wilted baby spinach come together in a smooth, lightly thickened sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine or linguine Use package directions for al dente; reserve pasta water for sauce.
Shrimp
  • 1 lb large shrimp, peeled and deveined Pat very dry so it sears instead of steaming.
For searing and cooking
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 0.5 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes (optional) Optional for gentle heat.
Tuscan flavor base
  • 0.5 cup chopped sun-dried tomatoes, drained Drain well so the sauce stays creamy.
  • 2 cups baby spinach
Cream sauce
  • 1.5 cups heavy cream
  • 0.75 cup freshly grated Parmesan cheese Stir until melted for a smooth sauce.
  • 0.5 tsp kosher salt Use for shrimp seasoning and pasta balance.
  • 0.5 tsp black pepper
Finish
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice Add at the end for brightness.

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup pasta water and drain.
Season and sear shrimp
  1. Pat the shrimp dry, then season with the kosher salt and black pepper.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until pink and opaque, then transfer to a plate.
Build the sauce
  1. Reduce to medium heat. Add the garlic, Italian seasoning, and crushed red pepper flakes, then sauté for about 30 seconds until fragrant.
  2. Stir in the sun-dried tomatoes and cook for 1 minute.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce becomes smooth and slightly thickened, about 3–4 minutes.
  4. Add the baby spinach and cook for 1–2 minutes until wilted.
Toss and serve
  1. Return the shrimp to the skillet. Add the cooked pasta and toss until evenly coated, stirring in a splash of reserved pasta water if needed to loosen the sauce.
  2. Finish with the lemon juice and fresh parsley. Serve immediately with additional Parmesan cheese if desired.

Notes

Pro tip: reserve pasta water and add it gradually to control thickness—stop when the sauce clings to the noodles. Store leftovers in the fridge up to 3 days; reheat gently on the stove with a splash of cream or pasta water to loosen. Freezing is not recommended because the cream can break after thawing. Dietary swap: use lactose-free heavy cream and lactose-free Parmesan for a lactose-reduced version.