Tuscan Shrimp Pasta

Creamy Tuscan Shrimp Pasta is a delicious Italian restaurant-quality meal. This easy recipe is a family favorite that is ready in 20 minutes!

Tuscan Shrimp Pasta

Tuscan Shrimp Pasta is one of my favorite Italian meals. Yummy pasta with succulent shrimp, baby spinach, and roasted tomatoes in a rich and decadent creamy alfredo sauce is the absolute best! I get so excited for dinner every time I make it!

This Italian shrimp pasta recipe is so quick and easy to make. The shrimp are sautéed in the same pan as the sauce, giving extra flavor to the sauce. However, you can also use my recipe for Italian Roasted Shrimp, which are baked in the oven on a sheet pan. This allows you to make the sauce and pasta while the shrimp are in the oven and they will be ready around the time the pasta is finished. I have used this method with this recipe on multiple occasions. Your choice, both cooking methods produce delicious results every time!

Honestly, I think this creamy shrimp pasta is much better than the pasta dishes they serve at most restaurants. Let me know what you think. I hope that you enjoy the Tuscan Shrimp Pasta as much as I do!

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts.

Tuscan Shrimp Pasta Ingredients

• shrimp – raw shrimp peeled and deveined – I use jumbo or extra-large shrimp. You can use fresh or frozen shrimp as long as they are defrosted.
• pasta – I used farfalle or “bow-tie” pasta, but you can use the pasta of your choice.
• olive oil
• garlic – fresh minced garlic cloves or jarred minced garlic.
• Italian seasoning – dried herbs including basil, thyme, oregano, rosemary, and sage.
• white wine – I used Sauvignon blanc, but any dry white wine will work. Chardonnay and Pinot Grigio are both great options.
• unsalted butter
• heavy cream
• parmesan cheese – Finely grated parmesan.
• spinach – fresh baby spinach.
• tomatoes – I used diced fire-roasted tomatoes. You can also use plain diced tomatoes or fresh tomatoes.

How to Make Creamy Tuscan Shrimp Pasta

Creamy Tuscan Shrimp Pasta is so quick and easy to make! It helps to have all of the ingredients ready before you begin since it comes together so quickly.

First, if you are using frozen shrimp, defrost them in the refrigerator overnight or thaw them by running them under cold water. Remove all the tails before cooking the shrimp. 

While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.

In a large sauté pan, heat the oil over medium heat then add 1 tablespoon of Italian seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side, or until the shrimp are pink, opaque, and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set it aside. Tent with foil to keep warm. Note: As an alternative, if you would like to use my recipe for Italian Roasted Shrimp, skip this step and follow the instructions for that recipe first. The shrimp will bake while you are making the sauce and boiling your pasta.

Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1 – 2 minutes. Add the butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.

Stir in the heavy cream and 1 tablespoon of Italian Seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through.

Finally, stir in the spinach and the diced tomatoes, then add the cooked pasta and the cooked shrimp to the pan. Serve hot and enjoy!

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If you make this Tuscan Shrimp Pasta, please leave a comment. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!

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