Description
This Best Creamy Shrimp Tuscan Fettuccine recipe features tender shrimp in a rich, garlicky cream sauce with sun-dried tomatoes and fresh spinach, served over perfectly cooked fettuccine. Ready in 30 minutes, this comforting Italian-inspired dish balances savory flavors with a hint of lemon for freshness, making it an ideal weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz fettuccine
Shrimp & Seasoning
- 1 lb shrimp, peeled and deveined
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 1 tbsp lemon juice
Cooking Fats & Oils
- 2 tbsp olive oil
- 3 tbsp butter
Sauce Components
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- ½ cup chicken broth
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions 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 olive oil and 1 tablespoon of butter. Add the shrimp and cook for 2 to 3 minutes on each side until they become pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional minute.
- Simmer the Sauce: 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 wilted and incorporated into the sauce.
- Combine Ingredients: Return the cooked shrimp to the skillet along with the drained fettuccine. Toss everything together to coat the pasta and shrimp 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 best flavor and texture.
Notes
- Reserve pasta water to adjust sauce consistency for a silky finish.
- Use fresh shrimp for best texture but frozen shrimp also works well after thawing.
- Sun-dried tomatoes add a tangy sweetness, substitute with roasted red peppers if unavailable.
- Adjust red pepper flakes to control spice level or omit for a milder dish.
- For lower fat, substitute heavy cream with half-and-half or coconut cream for a dairy-free variation.
