Best Creamy Shrimp Tuscan Fettuccine Recipe

Here's a rich and flavorful pasta dish you'll want to make again and again. Creamy Shrimp Tuscan Fettuccine combines tender shrimp, sun-dried tomatoes, and a velvety garlic-Parmesan sauce, creating a restaurant-quality meal in under 30 minutes.

this Recipe

I first made this dish when craving something indulgent but easy for a date-night dinner at home. The first bite was pure magic—silky, garlicky cream sauce coating every strand of pasta, with juicy shrimp adding the perfect bite. Now, it’s a regular in our meal rotation.

Why You'll Love This Creamy Shrimp Tuscan Fettuccine

This pasta dish is packed with flavor and surprisingly simple to make. If you love creamy, garlicky sauces and tender shrimp, this will become your new favorite.

It's incredibly quick and easy. From start to finish, you’ll have this ready in just about 30 minutes, making it perfect for weeknights when you want something special without spending hours in the kitchen.

The creamy sauce is out-of-this-world good. Made with heavy cream, garlic, and Parmesan, it coats the fettuccine beautifully, creating a luscious bite every time.

It's a one-pan wonder. Aside from boiling the pasta, everything comes together in a single skillet, which means fewer dishes and less cleanup.

Plus, this dish is fancy enough for entertaining yet simple enough for a cozy night in. Serve it with a glass of white wine, and you’ve got an effortlessly elegant dinner.

Ingredients Notes

The key to this dish is using quality ingredients that bring out the best flavors. Each one plays a role in making the sauce rich and the shrimp perfectly tender.

The shrimp are the star, so go for large or extra-large varieties. Fresh or frozen both work, but if using frozen, be sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

Fettuccine is the perfect pasta for this sauce because its wide, flat shape holds onto the creamy goodness. You can substitute linguine or tagliatelle if needed, but avoid thinner pastas like angel hair, which won’t carry the sauce as well.

The sun-dried tomatoes add a slightly tangy, sweet depth that balances the richness of the cream. Use oil-packed ones for the best flavor and texture. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for about 10 minutes before chopping.

For the cream sauce, a combination of heavy cream, Parmesan cheese, and garlic creates a luxurious texture. Don’t skimp on freshly grated Parmesan—it melts smoother and gives a nuttier taste compared to pre-grated versions.

You’ll also need baby spinach for freshness and color. It wilts quickly into the sauce, adding a light contrast to the creamy base. No special equipment is required, just a good skillet and a pot for boiling pasta.

How To Make This Creamy Shrimp Tuscan Fettuccine

This dish comes together in just a few steps, making it a great option for a quick but impressive meal.

Start by boiling a large pot of salted water and cooking the fettuccine until al dente. Reserve about a cup of pasta water before draining—it’s a simple trick that helps bring the sauce together later.

While the pasta cooks, heat a large skillet over medium-high heat. Add a bit of olive oil and cook the shrimp for about 2 minutes per side until pink and opaque. Remove them from the pan and set aside; they’ll finish cooking in the sauce later.

In the same skillet, lower the heat and add a little more oil if needed. Sauté the chopped garlic for about 30 seconds until fragrant, then stir in the sun-dried tomatoes. Let them cook for another minute to release their flavors into the oil.

Next, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan, letting it melt into the sauce until smooth. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.

Return the shrimp to the skillet, along with the baby spinach. Stir everything together until the spinach wilts and the shrimp are heated through. Toss in the drained fettuccine, making sure every strand is coated in that creamy, garlicky sauce.

Let the pasta rest for a minute before serving—it allows the sauce to cling perfectly. Garnish with extra Parmesan and fresh cracked black pepper.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, but a splash of milk or cream while reheating will bring it back to its original consistency.

Reheat gently in a skillet over low heat, stirring frequently. Avoid microwaving at high power, as it can make the shrimp rubbery.

Freezing is not recommended due to the creamy sauce, which can separate when thawed.

Variations and Substitutions

This recipe is flexible and can be adapted based on your preferences or what you have on hand.

If you’re not a fan of shrimp, swap it out for chicken. Thinly sliced chicken breast or thighs work beautifully—just sear them until golden before making the sauce.

For a lighter version, substitute half-and-half for heavy cream. The sauce won’t be quite as rich, but it will still be creamy and delicious.

Want more spice? Add red pepper flakes to the sauce for a little heat, or stir in a bit of Cajun seasoning to give it a smoky kick.

For extra veggies, toss in mushrooms or bell peppers along with the sun-dried tomatoes. They add another layer of texture and flavor.

You can also switch up the pasta—gluten-free fettuccine or even zucchini noodles work if you’re looking for a lower-carb option.

No matter how you customize it, this creamy shrimp Tuscan fettuccine is sure to impress. Enjoy experimenting and making it your own!

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