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Creamy Tuscan Shrimp Pasta

Creamy Tuscan shrimp pasta combines tender fettuccine and seared shrimp with a Parmesan cream sauce, sun-dried tomatoes, and wilted spinach. Tossing the pasta with reserved pasta water helps the silky sauce coat every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine
  • 1 tbsp kosher salt plus 1/2 tsp, divided
  • 1 lb shrimp large (21 to 25 per pound), peeled and deveined, tails removed
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped oil-packed, drained
  • 0.5 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 cup Parmesan cheese finely grated
  • 5 oz baby spinach
  • 0.25 cup pasta water reserved

Equipment

  • 1 12-inch skillet

Method
 

  1. Bring a large pot of water to a boil.
  2. Add the fettuccine and 1 tablespoon of the salt, and cook according to package directions until al dente.
  3. Reserve 1/4 cup pasta water, then drain the pasta.
  4. Pat the shrimp dry and season with the remaining 1/2 teaspoon salt and the black pepper.
  5. Heat the olive oil in a 12-inch skillet over medium-high heat.
  6. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque and 145°F; transfer to a plate.
  7. Reduce the heat to medium and melt the butter in the skillet.
  8. Add the garlic and sun-dried tomatoes and cook for 30 seconds, stirring.
  9. Add the chicken broth, heavy cream, and Italian seasoning, bring to a gentle simmer, and cook for 2 to 3 minutes.
  10. Stir in the Parmesan until smooth.
  11. Add the spinach and cook for 1 to 2 minutes, stirring, until wilted.
  12. Add the drained pasta and reserved pasta water to the skillet and toss to coat.
  13. Return the shrimp and toss until heated through.

Notes

For the best texture, cook the fettuccine just to al dente and reserve the pasta water before draining. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. Use gluten-free fettuccine for a gluten-free variation.