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Creamy Tuscan Shrimp Penne Pasta

This Creamy Tuscan Shrimp Penne Pasta is indulgently rich and quick to make, blending tender shrimp, fresh veggies, and a luscious Parmesan cream sauce for an elegant weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 ounces penne pasta
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 ounces of penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water for later.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the peeled and deveined shrimp in a single layer. Cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  • In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant—avoid burning it. Then add the halved cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.
  • Stir in 1 cup of fresh spinach, letting it wilt down. Pour in 1 cup of heavy cream and sprinkle 1 teaspoon of Italian seasoning. Stir well to combine and bring the sauce to a gentle simmer.
  • Add the 1/2 cup grated Parmesan cheese to the sauce, stirring until melted and smooth. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to reach your preferred consistency.
  • Return the cooked shrimp to the skillet along with the drained penne pasta. Toss everything together gently to coat the pasta and shrimp evenly in the creamy Tuscan sauce. Heat through for another minute or two.
  • Remove from heat, garnish generously with fresh basil leaves, and serve immediately while warm. This dish pairs wonderfully with a crisp green salad or crusty bread to soak up every bit of that luscious sauce.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Reserve some pasta water before draining to adjust sauce consistency without diluting flavor.
  • Don’t overcook shrimp; they should be just opaque and tender to stay juicy.
  • Use freshly grated Parmesan cheese for a smoother melt and richer taste.
  • Let garlic cook just until fragrant to avoid bitterness.
  • Add fresh basil at the end to preserve its brightness and aroma.