Best Creamy Shrimp Tuscan Fettuccine
If you’re craving a rich and indulgent pasta dish, this Best Creamy Shrimp Tuscan Fettuccine is a must-try! This dish combines succulent shrimp with a creamy, garlicky sauce, fresh spinach, sun-dried tomatoes, and a hint of Parmesan cheese, all tossed in a bed of tender fettuccine. It’s a comforting and flavorful dish that brings together the best of Italian-inspired ingredients, with the added bonus of shrimp to make it even more luxurious. Whether you’re cooking for a special occasion or just want a cozy meal at home, this creamy Tuscan shrimp pasta is sure to impress.
You’ll love the perfect balance of flavors in this Best Creamy Shrimp Tuscan Fettuccine. The sweetness of the shrimp pairs wonderfully with the creamy sauce, while the sun-dried tomatoes add a burst of tangy flavor. The spinach brings a slight earthiness, and the Parmesan cheese adds a salty, rich finish. The fettuccine acts as a perfect base, soaking up all the delicious sauce. Each bite is a satisfying combination of creamy, savory, and slightly tangy flavors that are rich but not overwhelming. It’s the perfect comfort food for any pasta lover!
Tools to Use
- Large pot (for boiling pasta)
- Skillet or sauté pan (for cooking shrimp and making the sauce)
- Tongs (for tossing the pasta)
- Measuring spoons
- Wooden spoon or spatula
- Colander (for draining pasta)
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
For the Pasta:
- 12 ounces fettuccine pasta
- Fresh parsley for garnish (optional)
Instructions
For the Shrimp:
- Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika (if using). Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
For the Sauce:
- Prepare the Fettuccine: While the shrimp is cooking, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Make the Sauce: In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the Cream and Broth: Stir in the heavy cream and chicken broth, and bring to a gentle simmer. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Add the Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and spinach. Cook for 1-2 minutes until the spinach wilts down.
- Finish the Sauce: Lower the heat and stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Season with salt, pepper, and Italian seasoning to taste. If the sauce is too thick, add a little reserved pasta water to loosen it up.
For Assembling:
- Combine the Pasta and Shrimp: Add the cooked fettuccine pasta to the sauce and toss to combine, ensuring that the pasta is well coated with the creamy sauce. Add the cooked shrimp and toss gently.
- Serve: Divide the pasta among plates. Garnish with extra Parmesan cheese and fresh parsley for a burst of color and freshness.
- Enjoy: Serve immediately with a side of garlic bread or a simple green salad. Enjoy the rich, creamy goodness of this Tuscan shrimp pasta!
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Best Creamy Shrimp Tuscan Fettuccine
Equipment
- Large pot (for boiling pasta)
- Skillet or sauté pan (for cooking shrimp and making the sauce)
- Tongs (for tossing the pasta)
- Measuring spoons
- Wooden spoon or spatula
- Colander (for draining pasta)
Ingredients
- For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika optional
- For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes chopped
- 3 cups fresh spinach roughly chopped
- Salt and pepper to taste
- 1 teaspoon Italian seasoning optional
- For the Pasta:
- 12 ounces fettuccine pasta
- Fresh parsley for garnish optional
Instructions
- For the Shrimp:
- Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika (if using). Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
- For the Sauce:
- Prepare the Fettuccine: While the shrimp is cooking, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Make the Sauce: In the same skillet used for the shrimp, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the Cream and Broth: Stir in the heavy cream and chicken broth, and bring to a gentle simmer. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Add the Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and spinach. Cook for 1-2 minutes until the spinach wilts down.
- Finish the Sauce: Lower the heat and stir in the grated Parmesan cheese until the sauce becomes creamy and smooth. Season with salt, pepper, and Italian seasoning to taste. If the sauce is too thick, add a little reserved pasta water to loosen it up.
- For Assembling:
- Combine the Pasta and Shrimp: Add the cooked fettuccine pasta to the sauce and toss to combine, ensuring that the pasta is well coated with the creamy sauce. Add the cooked shrimp and toss gently.
- Serve: Divide the pasta among plates. Garnish with extra Parmesan cheese and fresh parsley for a burst of color and freshness.
- Enjoy: Serve immediately with a side of garlic bread or a simple green salad. Enjoy the rich, creamy goodness of this Tuscan shrimp pasta!
Tips for Cooking
- Shrimp Cooking Tip: Be careful not to overcook the shrimp. They should be pink and opaque, but not rubbery. If you’re unsure, it’s better to slightly undercook them, as they will cook a little more once added to the sauce.
- Pasta Water: Save a bit of pasta water before draining the fettuccine. It helps adjust the consistency of the sauce if it becomes too thick and helps the sauce stick to the pasta.
- Cheese: Freshly grated Parmesan cheese is the key to getting that creamy, silky texture in the sauce. Pre-shredded cheese often doesn’t melt as well.
- Spinach Alternatives: If you’re not a fan of spinach, you can substitute it with other leafy greens like kale or arugula, but spinach provides the perfect balance of flavor in this dish.
- Make It Spicy: If you like a bit of heat, add red pepper flakes to the sauce for a little extra kick.
Why You Should Try This Recipe
This Best Creamy Shrimp Tuscan Fettuccine is a deliciously decadent dish that brings a gourmet touch to your home-cooked meals. The combination of shrimp, creamy sauce, and pasta creates a satisfying and flavorful meal that’s perfect for date night, family dinner, or when you just want to indulge in something special. It’s simple yet impressive, making it an easy dish to prepare for any occasion. Plus, the creamy sauce is perfect for soaking up with a piece of crusty bread, making this meal even more irresistible.
We hope you enjoy making and devouring this Best Creamy Shrimp Tuscan Fettuccine! It’s a rich, flavorful dish that brings the elegance of Italian cuisine straight to your table. With its creamy sauce, tender shrimp, and perfectly cooked pasta, it’s a meal that’s both comforting and impressive. Don’t forget to share your creations with us and enjoy every luxurious bite! Happy cooking!
