Name: Best Creamy Shrimp Tuscan Fettuccine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz fettuccine; 1 lb shrimp, peeled and deveined; 2 tbsp olive oil; 3 tbsp butter; 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

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Why You’ll Love This Recipe

This dish is a wonderful combination of rich, creamy sauce, savory shrimp, and vibrant vegetables. It’s quick to prepare (ready in just 30 minutes), making it ideal for busy weeknights or when you want to impress guests. The creamy sauce clings beautifully to the fettuccine, making every bite a luxurious treat. Plus, it’s a one-pan recipe, meaning less cleanup and more time to enjoy!

Ingredients

12 oz fettuccine
1 lb shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp butter
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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, then drain and set aside. Reserve about ½ cup of pasta water for later.
Cook the shrimp: Heat olive oil and butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp and set aside.
Make the sauce: In the same skillet, add garlic and sauté for about 1 minute. Stir in the sun-dried tomatoes and cook for another minute. Add the heavy cream and chicken broth, then bring to a simmer. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook until the sauce is smooth and creamy.
Add the spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Combine and serve: Add the cooked shrimp back into the skillet, then toss in the cooked fettuccine. Mix everything until the pasta is fully coated in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up. Finish with lemon juice, and season with salt and pepper to taste.

Servings and Timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegetarian version: Swap shrimp for grilled chicken or roasted vegetables like mushrooms and zucchini.
Spicy: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
Dairy-free: Use coconut cream in place of heavy cream and a dairy-free cheese alternative.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a bit of cream or broth to restore the sauce’s creaminess.

FAQs

Can I use a different type of pasta?

Yes, linguine or spaghetti can be used as alternatives to fettuccine.

Can I make this recipe without shrimp?

Yes, you can substitute shrimp with chicken breast or even tofu for a different protein.

Can I use jarred sun-dried tomatoes?

Yes, jarred sun-dried tomatoes in oil work well for this recipe, just be sure to drain them before using.

Can I use frozen shrimp?

Frozen shrimp can be used, but make sure to thaw and dry them thoroughly before cooking to avoid excess water.

How can I make this dish spicier?

Increase the amount of red pepper flakes or add a dash of hot sauce for more heat.

Can I make this ahead of time?

While pasta dishes are best served fresh, you can prep the sauce and shrimp ahead of time and combine everything right before serving.

What should I serve with this dish?

A simple green salad or some garlic bread would pair perfectly with this creamy pasta.

Can I freeze leftovers?

Freezing is not recommended due to the creamy sauce, as it may separate upon reheating.

How do I prevent the shrimp from overcooking?

Be sure to only cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove them from the skillet promptly.

Can I add other vegetables to this recipe?

Yes, feel free to add veggies like bell peppers, mushrooms, or artichokes to enhance the dish.

Conclusion

Creamy Shrimp Tuscan Fettuccine is a decadent and satisfying dish that brings the flavors of Italy to your home. With its smooth, creamy sauce and tender shrimp, it’s perfect for both everyday dinners and special occasions. With just one pan and a few simple ingredients, you can create a restaurant-quality meal in no time!

Best Creamy Shrimp Tuscan Fettuccine Recipe

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Author: Chef Sara
Total Time: 30 minutes
Yield: 4 servings

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Description

Creamy Shrimp Tuscan Fettuccine is a luxurious, one-pan pasta dish featuring juicy shrimp, sun-dried tomatoes, fresh spinach, and fettuccine tossed in a rich Parmesan cream sauce. This easy 30-minute recipe delivers restaurant-quality flavor at home—perfect for weeknight dinners or entertaining guests. With bold Italian seasoning and a touch of lemon, every bite is savory, creamy, and utterly satisfying.

Instructions

Cook the Pasta: Boil a large pot of salted water. Cook fettuccine according to package directions, then drain. Reserve ½ cup pasta water.
Sauté the Shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
Make the Sauce: In the same skillet, melt remaining butter and sauté garlic for 1 minute. Add sun-dried tomatoes and cook 1 minute more.
Simmer: Add heavy cream and chicken broth, bring to a simmer. Stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer until thickened and creamy.
Add Spinach: Stir in spinach until wilted (2–3 minutes).
Combine: Add shrimp and cooked fettuccine. Toss to coat. Loosen with reserved pasta water if needed. Finish with lemon juice, salt, and pepper to taste.
Serve: Plate and garnish with extra Parmesan or parsley, if desired.