Tuscan Shrimp Pasta
One of the best things about this shrimp sun dried tomato pasta is how quickly it comes together. The entire dish can be ready in about 30 minutes, making it a great option when you want something homemade that still feels restaurant-worthy.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Colander
- Measuring cups and spoons
- Knife and Cutting Board
- Grater
Ingredients
For the Pasta
- 12 oz 340 g fettuccine or your favorite pasta
- 1 tablespoon salt for pasta water
For the Sauce
- 1 lb 450 g large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water, add 1 tablespoon of salt, and bring it to a rolling boil.
- Add the fettuccine and cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta in a colander.
- Pro Tip: Reserving pasta water helps loosen the sauce later and allows it to cling perfectly to the pasta.
Step 2: Prepare the Shrimp
- Pat the shrimp dry with paper towels—this helps them sear nicely.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and season with salt and black pepper.
- Cook for 2–3 minutes per side, or until pink and opaque, then remove from the skillet and set aside.
- Pro Tip: Avoid overcrowding the pan; shrimp cook quickly and will steam instead of sear if too crowded.
Step 3: Build the Sauce
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the Parmesan cheese gradually, whisking continuously to create a smooth, creamy sauce.
- Pro Tip: Whisking constantly prevents lumps and ensures the sauce stays silky.
Step 4: Combine Shrimp, Spinach, and Pasta
- Add the cooked shrimp back into the skillet.
- Stir in the fresh spinach and cook for 1–2 minutes until wilted.
- Toss in the drained pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Season with extra salt, black pepper, and red pepper flakes if desired.
Step 5: Serve and Garnish
- Divide the pasta among plates or bowls.
- Sprinkle with additional Parmesan cheese if desired.
- Serve immediately while warm.
- Pro Tip: A drizzle of olive oil over the top adds extra richness and a glossy finish.
Notes
Nutritional Value (per serving, approximate)
- Calories: 550–600 kcal
- Protein: 35 g
- Carbohydrates: 45 g
- Fat: 25 g
- Saturated Fat: 12 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 750 mg