Creamy Tuscan Shrimp Pasta may be a 30 minute recipe, but with its juicy shrimp and pink sauce tossed over a bed of linguine, you’ll feel you’re eating a gourmet meal.
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Why this Creamy Tuscan Shrimp Pasta Recipe is a Keeper
This Tuscan shrimp pasta is loaded with plump juicy shrimp in a creamy sun-dried tomato and alfredo sauce. It’s an easy recipe that’s sure to impress the whole family!
- 30 Minute Meal: This creamy garlic shrimp recipe is quick and easy to make. Have delicious shrimp, creamy Tuscan sauce, and pasta ready in just 30 minutes for a quick and easy dinner.
- Easy Ingredients: All the ingredients for this creamy Tuscan shrimp recipe can be found in your kitchen or local grocery store.
- Family Friendly: This easy shrimp pasta recipe is perfect for a weeknight meal.
If you’re looking for more shrimp recipes, try these: Creamy Shrimp Alfredo, Italian Oven Baked Prawns, and Shrimp Scampi without Wine.
What Size Shrimp Should I Use to Make Creamy Tuscan Garlic Shrimp?
While the actual sizes of shrimp vary depending on the bag you buy, the sizing labels refer to how many shrimps are in the bag. You can use any size shrimp for this recipe, but medium shrimp (41-50 per bag), large shrimp (31-40 per bag), or jumbo shrimp (21-25 per bag) work best.
Ingredient Notes for Creamy Shrimp Pasta
- Shrimp: Make sure to use peeled and deveined shrimp. Raw shrimp is recommended over precooked shrimp.
- Pasta: Cook the pasta according to the package and salt the pasta water.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Creamy Garlic Tuscan Shrimp Pasta
- Frozen Shrimp: You can make this recipe using frozen shrimp, or you can use fresh shrimp. The tails can be on or off.
- Tuscan Chicken: For a variant on this great recipe, use chicken instead of shrimp. You can also make creamy Tuscan salmon.
Pro Tip
Shrimp is easy to cook, but cooks very quickly. Completely cooked shrimp will be opaque all the way through and curled up. Watch it carefully to make sure you don’t overcook the shrimp.
How to Make Tuscan Shrimp Pasta
These are the basic steps for making creamy Tuscan shrimp pasta. Refer to the full, printable recipe card at the bottom for detailed instructions.
1. Cook the Shrimp and Onions
Add a combination of butter and olive oil to a large saucepan over medium high heat, then add shrimp in a single layer. When they have just turned pink but are still a bit undercooked, remove the shrimp from the pan. Transfer the shrimp to a plate to cook later. Afterwards, add onion to the pan and sauté until softened.
2. Make Tuscan Sauce and Add the Shrimp Back In
Pour tomato sauce and alfredo sauce together into the pan and mix to make the creamy sauce. Add in the shrimp back to the pan, transferring any juices that accumulated on the plate into the pan as well.
3. Add Baby Spinach
Add cleaned, raw baby spinach to the pan. Simmer the sauce, shrimp and spinach, allowing the spinach to wilt into the sauce. When the pasta is finished and the shrimp is cooked, serve and enjoy!
Tuscan Shrimp Pasta FAQs
Expert Tips to Make Creamy Tuscan Shrimp Pasta
- Different Pastas: I used linguine for this recipe, but you could easily use your favorite pasta, such as penne or farfalle.
- Sun Dried Tomatoes: Sautee some zucchini, sun-dried tomatoes, or mushrooms with the onions and add them to the shrimp dish. Garnish with fresh basil.
- Tuscan Garlic Shrimp: To make a creamy garlic Tuscan cream sauce, add heavy cream to thicken the sauce, along with minced garlic. If you want to thin the sauce, set some pasta water aside, then use the reserved pasta water to thin the alfredo.
What to Serve with Tuscan Shrimp Pasta
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Creamy Tuscan Shrimp Pasta
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Ingredients
- 2 pounds Shrimp, peeled and deveined
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 2 teaspoons All Purpose Seasoning
- 1 Small Onion, diced
- 15 ounces Alfredo Sauce, 1 jar
- 24 ounces Tomato & Basil Sauce, jarred
- 5 ounces Baby Spinach, cleaned and dried
- 16 ounces Linguine, prepared
- Parmesan Cheese, for garnish
Instructions
- Clean shrimp and pat dry with a paper towel.
- Season both sides of the shrimp with the House Seasoning Blend.
- Add butter and olive oil to a large skillet over medium high heat.
- When butter is melted, add the shrimp in a single layer. Be careful not to overcrowd the pan. Cook the shrimp in batches if you need to.
- Cook the shrimp for 4 minutes, stirring periodically.
- Remove shrimp from the pan and add the diced onion.
- Cook the onion until softened, about 5 minutes.
- Reduce heat to medium and add both sauces to the pan and stir to combine.
- Add spinach to the pan and cover. Simmer for 5 minutes or until the spinach wilts.
- Add shrimp and any juices accumulated on the plate back into the sauce and simmer for 5 additional minutes.
- Serve shrimp over prepared pasta.
- Top with grated parmesan cheese if desired.
Christina’s Notes
- Different Pastas: I used linguine for this recipe, but you could easily use your favorite pasta, such as penne or farfalle.
- Sun Dried Tomatoes: Sautee some zucchini, sun-dried tomatoes, or mushrooms with the onions and add them to the shrimp dish. Garnish with fresh basil.
- Tuscan Garlic Shrimp: To make a creamy garlic Tuscan cream sauce, add heavy cream to thicken the sauce, along with minced garlic. If you want to thin the sauce, set some pasta water aside, then use the reserved pasta water to thin the alfredo.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
It’s a keeper. Easy, wuick and tasty!
Looks simply delicious! Thank you for sharing!
Such a quick and easy weeknight meal!
I have these sauces in my pantry! Making this tonight.
This pasta is absolutely amazing!