Description
This Best Creamy Shrimp Tuscan Fettuccine is a decadent and flavorful pasta dish featuring tender shrimp in a rich, garlicky sun-dried tomato cream sauce infused with fresh spinach and Italian herbs. Ready in just 30 minutes, it’s a perfect weeknight dinner that delivers restaurant-quality taste with simple ingredients.
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 and cook the fettuccine according to the package directions until al dente. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Sauté the Shrimp: In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: Using the same skillet, melt the remaining 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, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the sauce simmer until it thickens and becomes creamy.
- Add Spinach: Stir in the fresh spinach and cook for 2 to 3 minutes until the spinach wilts down into the sauce.
- Combine: Add the cooked shrimp and drained fettuccine back to the skillet. Toss everything together to coat evenly. 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 pasta and garnish with extra Parmesan cheese or fresh parsley if desired. Serve immediately for the best flavor and texture.
Notes
- For a spicier version, increase the red pepper flakes according to your taste.
- Sun-dried tomatoes packed in oil work best for flavor but drain excess oil before chopping.
- If you prefer, substitute chicken broth with vegetable broth for a lighter taste.
- Use freshly grated Parmesan for best melting and flavor.
- To make this dish gluten free, substitute fettuccine with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
