If you’re craving a dish that bursts with vibrant flavors and feels like a warm hug from the Italian countryside, look no further than this Tuscan Shrimp Pasta Recipe. Combining tender jumbo shrimp, creamy parmesan sauce, and the fresh brightness of spinach and fire-roasted tomatoes, this dish offers a stunning balance of rich and fresh that will quickly become a beloved favorite. It’s a fantastic way to bring the taste of Tuscany right to your table, and with its straightforward method, you’ll find cooking it just as delightful as enjoying every bite.
Ingredients You’ll Need
The beauty of this Tuscan Shrimp Pasta Recipe lies in how simple yet carefully chosen ingredients come together to create such an extraordinary meal. Each component is essential, contributing layers of flavor, color, and lovely textures that complete the dish.
- 1 lb. shrimp (raw, peeled, and deveined): Jumbo or extra-large tail-off shrimp provide the perfect seafood centerpiece, delivering juicy, tender bites.
- 12 ounces pasta (farfalle recommended): The bow-tie shape holds onto the creamy sauce wonderfully, making each forkful satisfying.
- 2 tablespoons olive oil: Adds subtle fruitiness and helps cook the shrimp to perfection.
- 1 tablespoon garlic (minced): Infuses the sauce with that irresistible aromatic punch.
- 2 tablespoons Italian seasoning (divided): Brings a fragrant blend of herbs that ties the flavors together beautifully.
- 1/3 cup dry white wine (Sauvignon Blanc suggested): Adds a lovely acidity and depth as it deglazes the pan.
- 1/4 cup unsalted butter: Enriches the sauce, making it silky and lush.
- 1 1/2 cups heavy cream: Creates the luxurious base for the sauce, ensuring it coats everything perfectly.
- 1 1/2 cups parmesan cheese (finely grated): Offers a sharp, nutty flavor with slight saltiness that elevates the pasta.
- 2 cups fresh baby spinach (packed): Adds vibrant color and a tender freshness that balances the richness.
- 15 oz. can diced fire-roasted tomatoes (drained): Brings a smoky sweetness and juiciness that brightens the dish.
How to Make Tuscan Shrimp Pasta Recipe
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water – the salt is key to seasoning your pasta from within. Cook your farfalle according to the package directions until al dente, then drain and set aside. Cooking the pasta while preparing the shrimp and sauce saves time and keeps everything piping hot when served.
Step 2: Sauté the Shrimp
Heat the olive oil in a large sauté pan over medium heat and add 1 tablespoon of Italian seasoning to infuse the oil with herbal fragrance. Carefully add the shrimp and cook for about 2 minutes per side. You’ll know they’re done when they turn pink and opaque, giving you juicy, perfectly cooked shrimp. Remove them from the pan and tent with foil to keep warm – we’ll bring them back later for the final toss.
Step 3: Deglaze and Build the Sauce
Without wiping the pan, pour in the dry white wine to deglaze, scraping up all those flavorful browned bits left behind from cooking the shrimp. Let it simmer for a minute or two to concentrate those flavors. Add your butter and minced garlic, cooking just until the butter melts and the garlic becomes fragrant – this is where the sauce starts to become unbelievably inviting.
Step 4: Create the Creamy Base
Next, pour in the heavy cream and stir in the remaining tablespoon of Italian seasoning. Bring the sauce to a gentle simmer and let it cook for about five minutes, allowing it to thicken up and deepen in flavor. Then, reduce the heat and whisk in the freshly grated parmesan cheese until it melts smoothly, giving the sauce that rich, silky texture that clings to every bite of pasta.
Step 5: Add Greens, Tomatoes, Pasta, and Shrimp
Stir in the fresh baby spinach and the drained fire-roasted tomatoes, letting the greens wilt just slightly. Finally, add the cooked pasta and shrimp back to the pan, tossing everything together until the pasta is beautifully coated and the shrimp are warmed through. This is the moment where the magic all comes together, ready for your first forkful.
How to Serve Tuscan Shrimp Pasta Recipe
Garnishes
Sprinkle a little extra parmesan or some freshly chopped parsley over the top for a burst of color and extra flavor. A squeeze of fresh lemon juice can also brighten the creamy sauce and enhance the dish’s freshness.
Side Dishes
This pasta pairs wonderfully with a simple garlic bread for soaking up every bit of that gorgeous sauce or a crisp mixed green salad to refresh your palate amid the creamy indulgence.
Creative Ways to Present
For a stunning presentation, serve the pasta in shallow bowls with a sprinkle of red pepper flakes for a subtle kick. Alternatively, pile it high on a large serving platter and garnish with fresh basil leaves for a rustic yet elegant touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Tuscan Shrimp Pasta in an airtight container and refrigerate for up to 2 days. The flavors develop even more, but be mindful that the pasta can soak up some sauce, so keep an eye on texture.
Freezing
Freezing this dish isn’t highly recommended due to the creamy sauce and delicate shrimp, which can alter texture after thawing. If you must freeze, separate the pasta and shrimp from the sauce, freeze individually, and reheat gently.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of cream or milk if the sauce feels too thick. Avoid microwaving at full power as this can make the shrimp rubbery and the sauce separate.
FAQs
Can I use frozen shrimp for this Tuscan Shrimp Pasta Recipe?
Absolutely! Just make sure to thaw your frozen shrimp properly in the refrigerator overnight or quickly under cold running water. Remove the tails if they are still on before cooking to ensure even texture and ease of eating.
What pasta types work best besides farfalle?
Pasta shapes like penne, linguine, or fettuccine also work beautifully, as they all hold onto the creamy sauce well. Choose your favorite shape or whatever you have on hand.
Is it possible to make this recipe dairy-free?
For a dairy-free version, try swapping the heavy cream with coconut cream and using a dairy-free parmesan alternative or nutritional yeast. The flavor profile will shift slightly but still be delicious!
Can I prepare the sauce and shrimp ahead of time?
Yes! You can cook the shrimp and sauce a few hours ahead and refrigerate separately from the pasta. Reheat gently and combine everything just before serving for the best texture and flavor.
Why is white wine used in this recipe?
White wine adds a subtle acidity and depth that enhances the seafood flavor and balances the richness of the cream sauce. If you prefer not to use alcohol, a splash of chicken broth with a squeeze of lemon juice can be a good substitute.
Final Thoughts
This Tuscan Shrimp Pasta Recipe is a true gem—comforting, elegant, and surprisingly easy to prepare. Once you give it a try, you’ll understand why it’s such a treasure in my recipe collection. Whether serving for a special occasion or a cozy weeknight dinner, it promises to bring a little bit of Tuscan magic to your kitchen and your plate. I can’t wait for you to experience the flavors and join the ranks of fans who’ve fallen head over heels for this dish!
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Tuscan Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Tuscan Shrimp Pasta is a creamy, savory dish featuring succulent shrimp cooked in a spiced olive oil, tossed with farfalle pasta, a rich Parmesan-heavy cream sauce, fresh spinach, and fire-roasted diced tomatoes. Enhanced with garlic, Italian seasoning, and a splash of dry white wine, it delivers a perfect balance of flavors inspired by Tuscan cuisine, making it an elegant yet comforting meal.
Ingredients
Shrimp and Pasta
- 1 lb. raw peeled and deveined jumbo or extra-large tail-off shrimp
- 12 ounces farfalle pasta
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons Italian seasoning, divided
- 1/3 cup dry white wine (Sauvignon blanc recommended)
- 1/4 cup unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- 15 oz. can of diced fire-roasted tomatoes, drained
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the Shrimp: In a large sauté pan, heat olive oil over medium heat. Add 1 tablespoon of Italian seasoning and swirl to combine with the oil. Place shrimp in the pan and cook about 2 minutes per side until shrimp turn pink, opaque, and are fully cooked through. Remove the shrimp and set aside, tenting with foil to keep warm.
- Deglaze the Pan: Using the same pan (do not wipe it clean), pour in the white wine to deglaze, scraping up any browned bits. Simmer for 1-2 minutes to reduce slightly.
- Melt Butter and Cook Garlic: Add the unsalted butter and minced garlic to the pan. Cook for 1-2 minutes, stirring frequently until the butter is melted and garlic is fragrant.
- Make the Cream Sauce: Stir in the heavy cream and remaining 1 tablespoon Italian seasoning. Bring the sauce to a simmer and maintain this for about 5 minutes to thicken slightly. Then reduce heat to low and whisk in the Parmesan cheese quickly just to melt it through.
- Add Vegetables and Combine: Stir in the fresh baby spinach and drained fire-roasted diced tomatoes. Add the cooked pasta and shrimp back into the pan. Toss everything gently to combine and heat through.
- Serve: Serve the Tuscan shrimp pasta hot, garnished as desired. Enjoy!
Notes
- If using frozen shrimp, thaw overnight in the refrigerator or quickly under cold running water. Remove tails before cooking.
- For a variation, try Italian Roasted Shrimp by baking the shrimp instead of sautéing—prepare the shrimp in the oven while making the sauce and boiling pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
