Imagine twirling your fork through a plate of perfectly cooked pasta, each bite bursting with succulent shrimp, vibrant herbs, and a luxuriously creamy sauce that transports you straight to the Italian countryside. This Creamy Tuscan Shrimp Pasta is more than just a meal—it’s a culinary experience that brings gourmet restaurant flavors directly to your kitchen.
Ingredients
US Measurements
- 1 lb (454g) large shrimp, peeled and deveined
- 12 oz (340g) penne pasta
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) sun-dried tomatoes, chopped
- 2 tbsp (30ml) olive oil
- 2 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Metric Measurements
- 454g large shrimp, peeled and deveined
- 340g penne pasta
- 4 garlic cloves, minced
- 240ml heavy cream
- 120ml chicken broth
- 50g grated Parmesan cheese
- 60ml sun-dried tomatoes, chopped
- 30ml olive oil
- 2 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente, typically 8-10 minutes.
- While pasta cooks, pat shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and slightly curled. Remove and set aside.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3-4 minutes until sauce begins to thicken.
- Stir in Parmesan cheese, sun-dried tomatoes, and red pepper flakes. Cook for an additional 2 minutes.
- Add cooked shrimp and drained pasta to the sauce. Toss to coat evenly.
- Garnish with fresh chopped parsley and additional red pepper flakes if desired.
Nutritional Information
- Calories: 520 per serving
- Protein: 35g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 3g
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Pro Cooking Tips
- Use fresh, large shrimp for the best flavor and texture
- Don’t overcook the shrimp—they should be just pink and slightly curled
- Reserve some pasta water to help adjust sauce consistency if needed
- Use high-quality Parmesan for the richest flavor
Recipe Variations
- Vegetarian Option: Replace shrimp with grilled chicken or plant-based protein
- Dairy-Free: Use coconut cream and nutritional yeast
- Spicy Version: Increase red pepper flakes or add cayenne pepper
- Low-Carb: Substitute pasta with zucchini noodles
Frequently Asked Questions
Q: Can I use frozen shrimp? A: Yes, but thaw completely and pat dry before cooking to ensure proper searing.
Q: How long can I store leftovers? A: Refrigerate in an airtight container for up to 2 days. Reheat gently to prevent sauce separation.
Q: Can I make this dish ahead of time? A: Prepare sauce in advance, but add shrimp and pasta just before serving to maintain optimal texture.
Q: What wine pairs well with this dish? A: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully.
Q: Is this recipe gluten-free? A: Use gluten-free pasta to make the entire dish gluten-free.
Storage and Make-Ahead Tips
- Store in refrigerator in sealed container
- Best consumed within 1-2 days
- Reheat gently on stovetop, adding a splash of cream to restore sauce consistency
- Not recommended for freezing due to cream-based sauce
Enjoy your restaurant-quality Creamy Tuscan Shrimp Pasta—a delightful meal that promises to impress!