I love a flavorful pasta that brings serious comfort without much effort. This 20-minute dish blends juicy shrimp and pasta in a creamy sun-dried tomato sauce, delivering bold and satisfying flavors. A total crowd-pleaser!
This Tuscan shrimp pasta is so good, I could eat the sauce straight from the pan. It’s creamy, garlicky, and packed with flavor to make every bite unforgettable.
Like most of my pasta recipes, it comes together quickly and doesn’t ask for anything complicated.
Meal planning for another unforgettable night? Try these next: Tuscan chicken with orzo, one-pan Tuscan gnocchi, or Marry me shrimp.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO, or follow along on YouTube.
What makes it so good
The sun-dried tomatoes do most of the heavy lifting here. They bring sweetness, tang, and a deep tomato flavor that keeps the cream sauce from feeling flat.
Then there’s the shrimp. I always keep a bag in the freezer because they thaw quickly and turn almost any pasta into dinner. Their natural sweetness works especially well with garlic, Parmesan, and that rich tomato base.
It’s also one of those recipes that’s very flexible. Cherry tomatoes, roasted peppers, kale, or another hard cheese can all step in without throwing the whole thing off.
Ingredient tips
- Shrimp – Medium-large shrimp work best, but any size will do. Just adjust the cooking time so they stay juicy.
- Pasta – Use any shape you like. Rigatoni, fusilli, and penne are especially good at holding onto the sauce, but long pasta works too.
- Sun-dried tomatoes – I prefer the kind packed in oil because they’re softer and more flavorful. Dry-packed tomatoes also work, but first soak them for a few minutes in hot water, then drain and chop.
- Spinach – Fresh or frozen both work. Thaw frozen spinach and squeeze out as much liquid as possible before adding it. Kale is another good option.
- Heavy cream – It gives the sauce the body it needs. Lighter cream or half-and-half can leave it thinner than intended.
- Parmesan – Pecorino, Asiago, Grana Padano, or another firm aged cheese are great substitutes.
Variations
Not in the mood for pasta? Spoon the shrimp and sauce over polenta or gnocchi, or serve it with garlic bread and a simple salad.
Roasted peppers, broccoli, asparagus, artichokes, or mushrooms also fit right in.
Finish with chili flakes or fresh basil for a little extra lift.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 2 months.
Reheat gently in a nonstick skillet over medium-low heat with a splash of water or milk to loosen the sauce.
Tuscan Shrimp Pasta
Ingredients
- 10 ounces penne
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound shrimp - thawed, peeled and deveined
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried onion
- 1 tsp Italian seasoning
- 4 garlic cloves - minced
- ½ cup chicken broth
- 2 tbsp tomato paste
- ½ cup sun-dried tomatoes - chopped
- 2 cups spinach
- 1 cup heavy cream
- ¾ cup grated Parmesan
- chili flakes - for serving
Instructions
- Start by boiling the pasta in a large pot of generously salted water until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, mince the garlic and chop the sun-dried tomatoes. Add the shrimp to a bowl and season with salt, black pepper, paprika, garlic powder, dried onion, and Italian seasoning.
- Heat the oil and butter in a large skillet over high heat. Arrange the shrimp in a single layer and sear for 1 minute per side. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 1 minute.
- Stir in the tomato paste and cook for 1 minute. Add the sun-dried tomatoes and spinach, then stir until the spinach wilts.
- Pour in the cream and simmer for 2 minutes.
- Reduce the heat to low and stir in the Parmesan. Add the pasta and shrimp, then toss until everything is coated. Loosen the sauce with a splash of the reserved cooking water if needed. Finish with chili flakes and serve immediately. Enjoy!
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