Tuscan Shrimp Pasta is a creamy and flavorful dish with shrimp, spinach, and tomatoes mixed into pasta. It’s easy to make and tastes like something from a restaurant. You’ll enjoy every bite of this comforting meal.
Why You’ll Love Making Tuscan Shrimp Pasta
There are plenty of pasta recipes out there, but this one stands out because it brings together classic Italian ingredients with a quick and easy process. You get the juicy sweetness of shrimp paired with a luscious sauce that’s creamy yet balanced by the brightness of spinach and tomatoes. It’s perfect for a weeknight dinner when you want something comforting but don’t want to spend too much time preparing. Plus, this recipe is versatile—you can swap the pasta or add other veggies to suit your taste. Every bite is rich, flavorful, and satisfying, making it a family favorite you’ll want to cook again and again.
Ingredients for Tuscan Shrimp Pasta
To make this dish, you’ll need fresh ingredients that come together easily:
- 1 pound raw shrimp, peeled and deveined (jumbo or extra-large tail-off)
- 12 ounces farfalle pasta (or your favorite shape)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning, divided
- 1/3 cup dry white wine (such as Sauvignon blanc)
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- 15-ounce can diced fire-roasted tomatoes, drained
How to Make Tuscan Shrimp Pasta
Start by boiling your pasta according to the package instructions. Remember to add a pinch of salt to the water; this brings out flavor in the pasta itself. Once cooked, drain and set aside.
Next, heat olive oil in a large sauté pan over medium heat. Add one tablespoon of Italian seasoning to the oil and swirl it around to release the flavors. Add the shrimp and cook them for about two minutes on each side. You’ll know they’re done when they turn pink and opaque. Remove the shrimp from the pan and keep them warm, covering loosely with foil.
Without cleaning the pan, pour in the white wine to deglaze it. This step loosens any tasty bits stuck to the pan. Let the wine simmer for one to two minutes. Then add butter and minced garlic, cooking until the butter melts and the garlic becomes fragrant.
Stir in the heavy cream and the remaining tablespoon of Italian seasoning. Let the sauce simmer gently for about five minutes to thicken slightly. Lower the heat, then whisk in the grated Parmesan cheese quickly, just until melted and combined.
Add the baby spinach and fire-roasted tomatoes to the sauce. Stir everything together, letting the spinach wilt slightly. Finally, toss in the cooked pasta and the shrimp, mixing gently until everything is evenly coated with the creamy sauce. Serve immediately while hot and enjoy the delicious flavors.
How to Serve Tuscan Shrimp Pasta
Serving this pasta is simple and satisfying. Plate it warm with a sprinkle of extra Parmesan cheese if you like a cheesier finish. You can add a side of crusty garlic bread to soak up any leftover sauce or pair it with a fresh green salad to balance the creamy richness. For an elegant touch, garnish with chopped fresh parsley or a squeeze of lemon juice to brighten the flavors. This meal works perfectly for casual family dinners or a cozy date night at home. Make sure to serve it right away so the shrimp stays tender and the sauce remains silky.
Expert Tips for Perfect Tuscan Shrimp Pasta
To make this dish shine, keep these tips in mind:
- Use fresh shrimp if possible, as they cook quickly and have the best texture. If you must use frozen shrimp, thaw them fully in the fridge or under cold running water before cooking.
- Don’t skip seasoning the pasta water. This step ensures your noodles have good flavor on their own.
- When cooking the shrimp, avoid overcrowding the pan. Cook in batches if necessary so the shrimp sear nicely instead of steaming.
- Deglazing the pan with wine adds a depth of flavor. If you don’t have wine, you can substitute with chicken broth or even water with a splash of lemon juice.
- Parmesan cheese melts best when added at lower heat. Adding it while the sauce simmers over low heat ensures a smooth, creamy consistency without clumping.
- Fresh spinach wilts quickly, so add it last to maintain its color and nutrients.
How to Store Tuscan Shrimp Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator. It will keep well for up to two days. When reheating, use a low setting on the stove or microwave to prevent the shrimp from overcooking and becoming rubbery. You might want to add a splash of cream or water to loosen the sauce before warming. Avoid freezing this dish as the texture of shrimp and cream sauces can degrade after thawing.
Variations of Tuscan Shrimp Pasta
This recipe is easy to customize based on your preferences or what you have on hand. Try swapping shrimp with chicken breast or scallops for a different protein twist. If you prefer a lighter sauce, replace heavy cream with half-and-half or use a mix of Greek yogurt and cream cheese for tanginess without heaviness. You can also add sun-dried tomatoes instead of fire-roasted ones for an intense tomato flavor. For extra veggies, toss in mushrooms, bell peppers, or zucchini along with the spinach. Experiment with different pasta shapes like penne, linguine, or rigatoni to keep things interesting. Herbs like basil or oregano can replace or complement the Italian seasoning for a fresh aroma.
Frequently Asked Questions About Tuscan Shrimp Pasta
What pasta works best for Tuscan Shrimp Pasta?
Farfalles are a great choice because their shape holds the creamy sauce well, but you can use any pasta you like, such as penne, fusilli, or linguine.
Can I make this dish without white wine?
Yes, you can substitute dry white wine with chicken broth or vegetable broth. The wine adds flavor but isn’t essential if you avoid alcohol.
How do I prevent shrimp from becoming rubbery?
Cook shrimp quickly over medium heat until just pink and opaque. Overcooking causes toughness.
Can I prepare this dish ahead of time?
You can cook the sauce and shrimp separately and combine with freshly boiled pasta just before serving for best results.
Is this recipe suitable for meal prep?
While it keeps well for a day or two refrigerated, creamy sauces and shrimp don’t freeze well. Plan to eat leftovers soon.
Tuscan Shrimp Pasta
Equipment
- Large Pot
- Sauté Pan
- Whisk
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Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 12 ounces farfalle pasta (or your favorite shape)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning (divided)
- 1/3 cup dry white wine (such as Sauvignon blanc)
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 2 cups fresh baby spinach (packed)
- 1 15-ounce can diced fire-roasted tomatoes (drained)
Instructions
- Boil pasta according to package instructions, adding a pinch of salt to the water. Drain and set aside.
- Heat olive oil in a large sauté pan over medium heat. Add 1 tablespoon of Italian seasoning and swirl to release flavors.
- Add shrimp and cook for about 2 minutes on each side until pink and opaque. Remove shrimp and keep warm.
- Pour white wine into the pan to deglaze, simmering for 1-2 minutes. Add butter and minced garlic, cooking until fragrant.
- Stir in heavy cream and remaining Italian seasoning. Simmer for about 5 minutes until slightly thickened.
- Whisk in grated Parmesan cheese until melted and combined. Add spinach and fire-roasted tomatoes, stirring until spinach wilts.
- Toss cooked pasta and shrimp into the sauce, mixing gently until evenly coated. Serve immediately.