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Creamy Tuscan Shrimp Pasta

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A rich and creamy pasta dish featuring tender shrimp, garlic, and tangy sun-dried tomatoes in a luscious sauce, perfect for quick and comforting dinners.

Ingredients

Scale
  • 8 ounces (225g) fettuccine or linguine
  • 1 pound (450g) raw shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 cup (75g) sun-dried tomatoes, chopped (packed in oil)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) chicken broth or seafood stock
  • 1 teaspoon dried Italian herbs or fresh chopped basil and oregano
  • 1 tablespoon unsalted butter (optional)
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan for sprinkling (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of fettuccine and cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1/2 cup (120ml) of pasta water, then drain the rest. Set pasta aside.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1 pound (450g) shrimp with salt and pepper. Add shrimp to hot pan in a single layer (work in batches if needed). Cook for about 2 minutes per side until pink and opaque. Remove shrimp from pan and set aside.
  3. Lower heat to medium. In the same skillet, add 3 cloves minced garlic and sauté until fragrant, about 30 seconds. Add 1/2 cup (75g) chopped sun-dried tomatoes and cook for another minute to bloom their flavor.
  4. Pour in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth. Stir well, scraping up any browned bits from the pan. Bring to a gentle simmer and let it reduce slightly for 3-4 minutes. Stir in 1/2 cup (50g) grated Parmesan cheese and 1 teaspoon dried Italian herbs (or fresh basil and oregano). Add 1 tablespoon butter for richness if desired. The sauce should be creamy but pourable.
  5. Return shrimp to the skillet along with drained pasta. Toss everything gently to coat. Add reserved pasta water a few tablespoons at a time if sauce feels too thick. Taste and adjust seasoning with salt and pepper.
  6. Sprinkle chopped fresh parsley and extra Parmesan on top. Serve immediately while warm and creamy.

Notes

Do not overcrowd the pan when cooking shrimp to ensure proper searing. Use fresh garlic for best flavor. Keep the cream sauce at a gentle simmer to prevent curdling. Reserve pasta water to adjust sauce consistency. Avoid overcooking shrimp to keep them tender. For gluten-free, use gluten-free pasta or zucchini noodles. For dairy-free, substitute heavy cream and Parmesan with coconut cream and nutritional yeast.

Nutrition

Keywords: creamy shrimp pasta, Tuscan shrimp pasta, garlic pasta, sun-dried tomato pasta, easy dinner, seafood pasta, creamy sauce pasta

Find it online: https://forkifyfun.com/creamy-tuscan-shrimp-pasta-recipe-easy-homemade-garlic-sun-dried-tomato-pasta/