Imagine a plate of perfectly cooked pasta, coated in a creamy, savory sauce, with succulent shrimp nestled among sun-dried tomatoes and fresh basil. This Tuscan Shrimp Pasta Recipe brings a touch of Italy to your dining table, making it an ideal choice for a weeknight dinner or a special occasion. Not only is it delicious, but it also comes together in just about 30 minutes, proving that you can enjoy gourmet flavors without spending hours in the kitchen.
Why Tuscan Shrimp Pasta Recipe is Worth Your Time
This Tuscan Shrimp Pasta Recipe is a delightful combination of flavors that will transport your taste buds straight to Tuscany. The creaminess of the sauce harmonizes beautifully with the sweetness of shrimp and the tang of sun-dried tomatoes. Plus, it’s versatile enough to accommodate gluten-free pasta options, ensuring everyone can enjoy this delectable dish. The use of fresh ingredients elevates the dish, making it a wholesome choice for any dinner.
Ingredients at a Glance
- 8-12 oz linguine or your favorite pasta
- 1 lb large shrimp (21-25 count), peeled and deveined
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese, finely shredded
- Handful of fresh basil leaves, thinly sliced or torn into pieces
What You’ll Need (Gear)
- Large Pot: For boiling the pasta.
- Skillet: For cooking the shrimp and sauce.
- Colander: To drain the pasta.
- Spatula or Tongs: For tossing the pasta and shrimp.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Cook Tuscan Shrimp Pasta Recipe Like This
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the linguine or your favorite pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
While the pasta is cooking, season the shrimp with garlic powder, onion powder, salt, and black pepper. This will infuse the shrimp with flavor.
Step 3: Sauté the Shrimp
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and the pan is hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4: Create the Sauce
In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1-2 minutes, allowing the garlic to become fragrant. Be careful not to burn it!
Step 5: Add the Cream
Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese and let it melt into the sauce, creating a rich and creamy texture. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
Step 6: Combine Everything
Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together until the pasta is well coated in the sauce. Adjust seasoning with more salt and pepper if necessary.
Step 7: Garnish and Serve
Remove the skillet from heat and fold in the fresh basil. Serve the Tuscan shrimp pasta warm, garnished with additional basil and Parmesan cheese if desired.
Flavor-Forward Alternatives
- Add a splash of white wine to the sauce for added depth.
- Incorporate vegetables like spinach or zucchini for extra nutrients.
- Swap shrimp for scallops or chicken for a different protein option.
- Use gluten-free pasta to make this dish accessible for gluten-sensitive diners.
Flavor Logic
The beauty of this Tuscan Shrimp Pasta Recipe lies in its balance of flavors. The sweetness of the shrimp pairs perfectly with the tangy sun-dried tomatoes, while the creamy sauce adds a luxurious touch. The garlic and onion powder bring a depth of flavor without overpowering the dish. Fresh basil elevates the entire experience, providing a burst of freshness that makes each bite feel vibrant and alive. The Parmesan cheese not only thickens the sauce but also contributes a salty, umami punch that rounds out the dish beautifully.
Shelf Life & Storage
This Tuscan Shrimp Pasta is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to revive the sauce’s creaminess. We don’t recommend freezing this dish, as the texture of the shrimp and pasta may suffer upon thawing.
Ask the Chef
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can place them in a bowl of cold water for a quick thaw.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use half-and-half or a dairy-free alternative, like coconut cream. Keep in mind that the flavor and consistency may vary slightly.
Is there a vegetarian version of this recipe?
You can easily make this dish vegetarian by replacing the shrimp with sautéed mushrooms or a mix of seasonal vegetables. Use vegetable broth instead of cream for a lighter sauce.
Can I make this pasta ahead of time?
While the dish is best served fresh, you can prepare the sauce in advance and store it in the refrigerator. Cook the pasta and shrimp just before serving to maintain their textures.
More from the Kitchen
That’s a Wrap
This Tuscan Shrimp Pasta Recipe is not just a meal; it’s a culinary experience that celebrates the beauty of fresh ingredients and simple techniques. With its creamy sauce, succulent shrimp, and vibrant flavors, it’s sure to become a favorite in your recipe repertoire. Whether you’re cooking for family or entertaining friends, this dish will impress and satisfy, making every bite feel like a little escape to the sunny shores of Tuscany. Enjoy your cooking adventure and savor the deliciousness of your creation!
Tuscan Shrimp Pasta Recipe
Ingredients
- 8-12 oz linguine or your favorite pasta
- 1 lb large shrimp (21-25 count), peeled and deveined
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese, finely shredded
- Handful fresh basil leaves, thinly sliced or torn into pieces
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the linguine or your favorite pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
- While the pasta is cooking, season the shrimp with garlic powder, onion powder, salt, and black pepper. This will infuse the shrimp with flavor.
- In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and the pan is hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1-2 minutes, allowing the garlic to become fragrant. Be careful not to burn it!
- Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese and let it melt into the sauce, creating a rich and creamy texture. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
- Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together until the pasta is well coated in the sauce. Adjust seasoning with more salt and pepper if necessary.
- Remove the skillet from heat and fold in the fresh basil. Serve the Tuscan shrimp pasta warm, garnished with additional basil and Parmesan cheese if desired.
Equipment
- Large Pot
- Skillet
- Colander
- Spatula or tongs
- Measuring cups and spoons
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove or in the microwave, adding a splash of cream or water to revive the sauce’s creaminess.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Feel free to add vegetables like spinach or zucchini for extra nutrients!
- This recipe can be made gluten-free by using gluten-free pasta.
