Creamy Tuscan Shrimp Pasta
Sun-dried tomatoes and spinach turn regular shrimp pasta into something that tastes like it came from a fancy Italian restaurant. The cream sauce clings perfectly to each piece of pasta.
You’ll have this on the table in under 30 minutes.
Sun-Dried Tomatoes Pack Serious Flavor
Oil-packed sun-dried tomatoes work way better than the dry kind here. They’re already tender and their oil adds another layer of taste to your sauce. Chop them roughly so you get meaty chunks in every bite. Save that oil from the jar – you’ll use it to cook the shrimp.
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Get Your Timing Right
Start your pasta water first, then prep everything else while it heats. The sauce comes together fast once you start cooking, so have your cream and cheese measured out. Your shrimp should be peeled and patted completely dry. Wet shrimp won’t get that nice golden sear.
Why Heavy Cream Won’t Curdle
Heavy cream has enough fat to stay smooth when you add the pasta water and cheese. Don’t use half-and-half or milk – they’ll break when the sauce gets hot. Add the cream off the heat, then gently warm everything together. The starchy pasta water helps bind it all.
Spinach Wilts in Seconds
Fresh baby spinach goes in last and cooks from the residual heat alone. Frozen spinach turns this into a watery mess, so don’t substitute it. The leaves should just barely wilt and stay bright green. Overcooked spinach looks muddy and tastes bitter.
Preventing Sauce Separation Issues
- Keep cream sauce on low heat once you add the dairy – high heat will cause it to break and look grainy.
- Toss pasta with sauce using tongs rather than stirring to avoid breaking the noodles and keep everything evenly coated.
Frequently Asked Questions
Which pasta shapes work best here
Fettuccine, penne, or rigatoni all grab the cream sauce well. Avoid thin pasta like angel hair since the sauce is too heavy for delicate noodles.
Can I make this ahead of time
The sauce doesn’t reheat well since cream separates when cooled and reheated. Cook fresh for best results, but you can prep all ingredients earlier.
What size shrimp should I buy
Large shrimp (21-25 count per pound) work perfectly. They’re big enough to stay tender and won’t get lost in the pasta.
Must-Have Items
Creamy Tuscan Shrimp Pasta
Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Colander
- Measuring cups
Instructions
- Cook pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.
- Prepare shrimp: Pat shrimp completely dry and season with salt and pepper. Heat sun-dried tomato oil in large skillet over medium-high heat.
- Sear shrimp: Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.
- Sauté aromatics: Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook 1 minute.
- Create cream base: Remove skillet from heat. Pour in heavy cream, then add ½ cup reserved pasta water. Return to low heat and stir gently.
- Combine pasta: Add drained pasta and toss to coat. Gradually add Parmesan cheese while tossing. Add more pasta water if needed for smooth sauce.
- Finish dish: Return cooked shrimp to skillet along with spinach. Toss gently until spinach wilts, about 1 minute. Season with red pepper flakes.
- Serve pasta: Remove from heat and garnish with fresh basil. Serve immediately with additional Parmesan cheese on the side.
Nutrition Facts
Per Serving (1 serving)
