Description
This Best Creamy Shrimp Tuscan Fettuccine recipe features tender shrimp and fresh spinach in a rich, garlicky cream sauce with sun-dried tomatoes and Parmesan. Ready in just 30 minutes, this Italian-inspired pasta dish combines luscious flavors and creamy textures for an elegant yet easy weeknight meal.
Ingredients
Scale
Pasta
- 12 oz fettuccine
Shrimp
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter (divided)
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup chicken broth
- 1 tbsp lemon juice
Instructions
- Cook the Pasta: Boil a large pot of salted water. Cook fettuccine according to package directions, usually around 10-12 minutes, until al dente, then drain. Reserve ½ cup pasta water for later use.
- Sauté the Shrimp: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes per side until the shrimp become pink and opaque. Remove shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional minute to release their flavor.
- Simmer: Pour in the heavy cream and chicken broth, stirring occasionally. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Continue simmering until the sauce thickens and becomes creamy, about 3-5 minutes.
- Add Spinach: Stir in the fresh spinach and cook until wilted, approximately 2 to 3 minutes, ensuring the sauce coats the spinach evenly.
- Combine: Return the cooked shrimp and drained fettuccine to the skillet. Toss everything together to coat the pasta and shrimp evenly with the sauce. If the sauce is too thick, loosen it with the reserved pasta water. Finish by stirring in the lemon juice and seasoning with salt and pepper to taste.
- Serve: Plate the creamy shrimp Tuscan fettuccine and garnish with extra Parmesan cheese or fresh parsley if desired. Serve immediately while hot.
Notes
- Use peeled and deveined shrimp for the best texture and ease of cooking.
- Sun-dried tomatoes add a tangy sweetness; use oil-packed for more flavor.
- Reserve pasta water to adjust the sauce consistency if it thickens too much.
- Red pepper flakes are optional but add a nice mild heat.
- Fresh spinach wilts quickly; do not overcook to maintain color and texture.
- This dish pairs well with garlic bread or a crisp green salad.
