Best Creamy Shrimp Tuscan Fettuccine Recipe

There's nothing quite like twirling a forkful of rich, creamy shrimp Tuscan fettuccine on a cozy evening. The luscious, garlicky cream sauce clings perfectly to the pasta, while juicy shrimp and sun-dried tomatoes bring a burst of savory-sweet flavor in every bite.

I first fell in love with this dish at a little Italian bistro during a vacation in Florence. Determined to recreate that indulgent experience at home, I experimented until I landed on the perfect balance of creamy, cheesy, and garlicky goodness. Now, this recipe is a staple in our home, especially for date nights or when we’re craving a restaurant-quality meal without the hefty price tag.

Why You'll Love This Creamy Shrimp Tuscan Fettuccine

Get ready to fall in love with your new favorite pasta dish. This creamy shrimp Tuscan fettuccine is not only incredibly flavorful but also easy to prepare.

First off, it comes together in just 30 minutes, making it perfect for weeknights when you want something decadent but don’t have hours to cook.

The creamy garlic Parmesan sauce is the ultimate comfort food, coating each strand of fettuccine with its velvety richness. It’s the kind of dish that makes you want to savor every single bite.

You’ll also love how versatile this recipe is. Want to make it lighter? Swap the heavy cream for half-and-half. Need a protein change? Chicken or scallops work beautifully in place of shrimp.

Plus, this dish looks as impressive as it tastes. Whether you’re serving it for a special occasion or just treating yourself, it brings restaurant-worthy elegance to your table.

Ingredients Notes

The magic of this creamy shrimp Tuscan fettuccine lies in its carefully chosen ingredients. Each component plays a role in creating the rich, flavorful sauce and perfectly cooked pasta.

Fettuccine is the pasta of choice here. Its wide, ribbon-like shape holds onto the creamy sauce beautifully, ensuring every bite is full of flavor. If you don’t have fettuccine, linguine or tagliatelle work well as substitutes.

Shrimp is the star protein of this dish. I recommend using large or jumbo shrimp, peeled and deveined. They cook quickly and stay tender in the creamy sauce. Fresh or frozen shrimp both work, just make sure to pat them dry before cooking to get that perfect sear.

Heavy cream is what gives the sauce its luxurious texture. If you prefer a lighter version, you can use half-and-half, though the sauce won’t be quite as thick. A splash of milk can also be added if you need to adjust consistency.

Sun-dried tomatoes bring a hint of sweetness and a touch of tanginess that balances the richness of the cream sauce. Be sure to use the oil-packed variety for the best flavor.

You’ll also need garlic, Parmesan cheese, and spinach, which add depth, umami, and a pop of freshness to the dish. For the best results, use freshly grated Parmesan rather than the pre-shredded kind—it melts much more smoothly into the sauce.

How To Make This Creamy Shrimp Tuscan Fettuccine

Making this dish is easier than you might think, and it all comes together in just a few simple steps.

Start by cooking your fettuccine in a large pot of salted boiling water. Make sure to cook it until just al dente since it will continue cooking slightly in the sauce later. Reserve about a cup of pasta water before draining—it’s liquid gold for adjusting the sauce consistency.

Meanwhile, heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the shrimp in a single layer and season with salt and pepper. Cook for about 2 minutes per side until they turn pink and opaque, then remove them from the skillet and set aside.

In the same pan, lower the heat to medium and add a bit more oil if needed. Sauté the garlic until fragrant, then toss in the sun-dried tomatoes and cook for another minute, allowing them to release their rich flavors.

Next, pour in the heavy cream and stir in the freshly grated Parmesan cheese, letting it melt into a smooth, velvety sauce. If the sauce gets too thick, add a bit of the reserved pasta water to loosen it up to your desired consistency.

Once the sauce is creamy and well combined, stir in the fresh spinach and let it wilt. Add the cooked shrimp back to the pan, along with the drained fettuccine, and toss everything together until evenly coated.

Serve immediately, garnished with extra Parmesan and freshly cracked black pepper for an extra touch of indulgence.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The creamy sauce will thicken as it sits, but you can revive it with a splash of milk or cream when reheating.

To reheat, warm the pasta gently in a skillet over low heat with a little extra cream or broth to bring back its smooth texture. Avoid microwaving on high, as it can cause the sauce to separate.

Unfortunately, this dish does not freeze well due to the dairy-based sauce, which can become grainy when thawed. It’s best enjoyed fresh!

Variations and Substitutions

This creamy shrimp Tuscan fettuccine is wonderfully adaptable. Here are a few ways to switch it up:

For a lighter version, swap the heavy cream for half-and-half or a mix of milk and Greek yogurt. You’ll still get a creamy texture with fewer calories.

Want a different protein? Try substituting shrimp with seared scallops, grilled chicken, or even crispy bacon for a smoky twist.

If you’re a fan of spice, add a pinch of red pepper flakes to the garlic step for a gentle kick that complements the creamy sauce beautifully.

For a gluten-free option, simply swap the fettuccine for your favorite gluten-free pasta. Chickpea or lentil pasta works great and adds extra protein!

And if you’re out of sun-dried tomatoes, cherry tomatoes sautéed in olive oil make a fresh and delicious alternative.

The beauty of this dish is how easily it adapts to your preferences. Feel free to get creative and make it your own!

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