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Tuscan Shrimp Pasta Recipe

This Tuscan Shrimp Pasta is a creamy delight! Perfectly cooked pasta with succulent shrimp and sun-dried tomatoes, ready in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

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.