# Creamy Tuscan Shrimp Pasta in 20 Minutes
Craving an elegant, restaurant-worthy pasta dish that you can make on a busy weeknight? This Creamy Tuscan Shrimp Pasta is your answer. Plump, juicy shrimp, tender pasta, sun-dried tomatoes, and fresh spinach are all coated in a luxurious, garlicky cream sauce. It’s a decadent and incredibly flavorful meal that comes together in just 20 minutes.
### Table of Contents
* Why You’ll Love This Recipe
* Ingredients You’ll Need
* Step-by-Step Instructions
* Pro Tips for the Best Tuscan Pasta
* Frequently Asked Questions (FAQ)
### Why You’ll Love This Recipe
* Incredibly Fast: A complete, gourmet meal ready in 20 minutes flat.
* Rich & Creamy: The sauce is absolutely luscious and packed with flavor.
* Simple Ingredients: Creates an impressive dish with easy-to-find staples.
### Ingredients You’ll Need
* 8 oz (225g) pasta (like fettuccine, linguine, or penne)
* 1 lb (450g) large shrimp, peeled and deveined
* 2 tbsp olive oil
* 4 cloves garlic, minced
* 1/2 cup sun-dried tomatoes in oil, chopped
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 3 cups fresh baby spinach
* Salt and black pepper to taste
* Red pepper flakes (optional)
### Step-by-Step Instructions
1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
2. Cook Shrimp: While the pasta cooks, pat the shrimp dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Build the Sauce: Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet and cook for 1 minute until fragrant.
4. Make it Creamy: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly. Stir in the grated Parmesan cheese until it has melted and the sauce is smooth.
5. Combine: Add the fresh spinach to the sauce and stir until it wilts. Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
6. Serve: Season with salt, pepper, and red pepper flakes to taste. Serve immediately.
### Pro Tips for the Best Tuscan Pasta
* Don’t Overcook the Shrimp: Shrimp cook very quickly. Searing them for just a couple of minutes is all they need before being added back to the sauce at the end.
* Use Pasta Water: The starchy pasta water is liquid gold for adjusting your sauce. It helps the sauce cling to the pasta beautifully without thinning it out too much.
* Fresh Parmesan is Best: Grate your own Parmesan cheese from a block for the smoothest, creamiest sauce.
### Frequently Asked Questions (FAQ)
* Can I use chicken instead of shrimp? Yes, this recipe is also delicious with thinly sliced chicken breast. Cook the chicken through before making the sauce.
* Can I make this lighter? You can substitute half-and-half or evaporated milk for the heavy cream, but the sauce will be less rich and thick.