Easy Tuscan Shrimp Pasta
This Easy Tuscan Shrimp Pasta recipe is perfect for an indulgent dinner, date night or Valentine’s Day. Plump shrimp in a creamy sauce with spinach, artichokes and sun dried tomatoes.
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Table of Contents
Creamy Shrimp Pasta Recipe
This Creamy Tuscan Shrimp Pasta comes together quick and easy but seems like a complicated fancy dinner. Let them think you spent hours on dinner when really it takes 30 minutes or less.
This shrimp pasta is packed with flavors. Fresh spinach, marinated artichoke hearts, sun dried tomatoes and capers to name a few. They all blend perfectly together in the creamy sauce.
If you’re going low carb this can be for you too. Just sub the wine with broth and ditch the pasta for a Keto friendly meal.
Ingredients Needed For Creamy Shrimp Pasta (screenshot for grocery list)
- Oil
- Shrimp
- Salt/Pepper
- Butter
- Garlic
- White Wine
- Heavy Cream
- Capers
- Sun Dried Tomatoes
- Italian Seasoning
- Smoked Paprika
- Marinated Artichokes Hearts
- Fresh Baby Spinach
- Pasta
- Dried Red Pepper Flakes
- Shredded Parmesan
How To Make Creamy Tuscan Shrimp
- Heat oil in large pan over medium/high heat. Ad shrimp to pan, sprinkle with salt and pepper. Cook shrimp until pink and cooked through. Remove from pan and set aside.
- Decrease heat to medium. Melt butter in pan.
- Add garlic and sun dried tomatoes, sauté 1 minute.
- Add wine to pan. Simmer until wine decreases by about half (2-3 minutes).
- Add heavy cream, capers, Italian seasoning and paprika. Simmer 4-5 minutes or until mixture has almost thickened to sauce consistency.
- Add artichokes and spinach. Cook 2 minutes to wilt spinach and finish thickening sauce.
- Return shrimp to pan. Stir until shrimp are coated in sauce. Salt and pepper to taste.
- Serve with pasta, rice or vegetables. Top with red pepper flakes and shredded parmesan.
More Easy Date Night Recipes
Easy Broiled Lobster Tails – Spaghetti with Meat Sauce – Cajun Crab Pasta Alfredo – Easy Shrimp Creole – Baked Salmon – Cast Iron Ribeye Steak
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Easy Tuscan Shrimp Pasta
Equipment
Ingredients
- 2 Tablespoons Oil
- 1 Lb Shrimp - deveined peeled
- Pinch Salt/Pepper
- 2 Tablespoons Unsalted Butter
- 4 Garlic Cloves - minced
- 1/2 Cup White Wine or broth
- 1½ Cups Heavy Cream
- 1 Tablespoon Drained Capers
- 5 ounces Sun Dried Tomatoes - drained chopped
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Smoked Paprika
- 1 Cup Chopped Marinated Artichokes Hearts
- 5 ounces Fresh Baby Spinach - chopped
- 16 ounces Pasta - cooked
- Pinch Dried Red Pepper Flakes
- 1/4 Cup Shredded Parmesan
Instructions
- Heat oil in large pan over medium/high heat. Ad shrimp to pan, sprinkle with salt and pepper. Cook shrimp until pink and cooked through. Remove from pan and set aside.
- Decrease heat to medium. Melt butter in pan.
- Add garlic and sun dried tomatoes, sauté 1 minute.
- Add wine to pan. Simmer until wine decreases by about half (2-3 minutes).
- Add heavy cream, capers, Italian seasoning and paprika. Simmer 4-5 minutes or until mixture has almost thickened to sauce consistency.
- Add artichokes and spinach. Cook 2 minutes to wilt spinach and finish thickening sauce.
- Return shrimp to pan. Stir until shrimp are coated in sauce. Salt and pepper to taste.
- Serve with pasta, rice or vegetables. Top with red pepper flakes and shredded parmesan.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
How maw many carbs without the pasta?