Go Back Email Link
creamy tuscan shrimp pasta recipe - Creamy Tuscan Shrimp Pasta served in a white bowl overhead view
Chloe

Creamy Tuscan Shrimp Pasta

creamy tuscan shrimp pasta recipe made easy at home. Juicy shrimp and tender linguine tossed in a luscious garlic cream sauce with sun-dried tomatoes and fres
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Method

Ingredients
  

For the Pasta
  • 12 oz linguine or fettuccine
  • 1 tbsp salt for pasta water
For the Shrimp
  • 1 lb large shrimp peeled and deveined, tails removed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes in oil drained and thinly sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 3 cups fresh baby spinach roughly chopped
  • 1/4 cup fresh basil leaves torn
  • 1/4 tsp red pepper flakes optional
  • 1 cup reserved pasta water as needed

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
  2. Pat shrimp dry. In a bowl, toss shrimp with olive oil, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just opaque and internal temperature reaches 145°F (63°C). Transfer to a plate.
  3. Reduce heat to medium. In the same skillet, melt butter. Add garlic and sun-dried tomatoes; sauté for 1 minute until fragrant. Stir in red pepper flakes if using.
  4. Pour in heavy cream and bring to a gentle simmer. Cook for 2 minutes, then whisk in Parmesan until melted and smooth. Add spinach and basil; stir until spinach wilts, about 1 minute.
  5. Add drained linguine and cooked shrimp to the skillet. Toss everything together, adding reserved pasta water a splash at a time until the sauce clings to the pasta. Adjust seasoning.