Description

This Creamy Shrimp Tuscan Fettuccine is rich, indulgent, and bursting with flavor—perfect for cozy nights in or a romantic dinner. The creamy garlic parmesan sauce coats every strand of fettuccine, while the shrimp add a tender, savory bite. Fresh spinach and sun-dried tomatoes bring a Tuscan-inspired flair, balancing richness with freshness. Whether it’s a holiday dinner, special celebration, or a weeknight treat, this recipe is the ultimate comfort food pasta that feels both gourmet and homemade.

Ingredients

Scale

12 oz fettuccine pasta
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach leaves
1 teaspoon Italian seasoning

Salt and black pepper, to taste

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Instructions

Cook fettuccine according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
In the same skillet, add garlic and sauté until fragrant, about 1 minute.
Stir in heavy cream, chicken broth, Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer until slightly thickened, 4–5 minutes.
Add spinach and stir until wilted.
Return shrimp to the skillet, then toss in cooked fettuccine. Mix well until coated.

Serve hot, garnished with extra Parmesan and black pepper.

Notes

Substitute shrimp with chicken or scallops for variety

For a lighter version, use half-and-half instead of heavy cream

Add red pepper flakes for a spicy kick