Description
This Best Creamy Shrimp Tuscan Fettuccine recipe combines tender shrimp with a luscious creamy sauce infused with garlic, sun-dried tomatoes, and fresh spinach, all tossed together with perfectly cooked fettuccine. Ready in just 30 minutes, it’s a flavorful and elegant dish perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 oz fettuccine
Shrimp and Protein
- 1 lb shrimp, peeled and deveined
Fats and Oils
- 2 tbsp olive oil
- 3 tbsp butter
Vegetables and Herbs
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
Dairy
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Liquids and Seasonings
- ½ cup chicken broth
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water. Cook the fettuccine according to the package directions until al dente, then drain and reserve ½ cup of the pasta cooking water for later use.
- Sauté the Shrimp: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. 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 2 tablespoons of butter and sauté the minced garlic for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional minute to release their flavor.
- Simmer the Sauce: Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Continue to simmer until the sauce thickens and becomes creamy.
- Add Spinach: Stir in the fresh spinach and cook for 2 to 3 minutes until the spinach wilts and is fully incorporated into the sauce.
- Combine and Finish: Return the cooked shrimp and drained fettuccine to the skillet. Toss everything together to coat the pasta evenly with the creamy 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 grated Parmesan cheese or fresh parsley if desired. Serve immediately for the best flavor and texture.
Notes
- Reserve some pasta water to adjust the sauce consistency if it thickens too much.
- Red pepper flakes are optional; add them if you prefer a mild kick of heat.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Fresh spinach can be substituted with kale or arugula for a different leafy green flavor.
- This recipe works well with gluten-free pasta for those with gluten sensitivities.
