There's something truly special about a dish that combines tender shrimp, rich cream sauce, and perfectly cooked pasta. The first bite of Creamy Shrimp Tuscan Fettuccine is pure indulgence—silky, garlicky, and packed with the bold flavors of sun-dried tomatoes and Parmesan.

I remember discovering this dish on a trip to Italy, where I fell in love with the combination of fresh seafood and luscious, velvety sauces. Since then, this recipe has been my go-to for both casual weeknights and elegant dinner parties. It’s quick, easy, and incredibly satisfying.
Why You’ll Love This Creamy Shrimp Tuscan Fettuccine
Get ready to add this recipe to your favorites! Creamy Shrimp Tuscan Fettuccine is everything you want in a pasta dish—decadent yet simple to make.
First off, it's incredibly quick. From start to finish, this meal comes together in just 30 minutes, making it perfect for busy evenings.
The flavor combination is out of this world. The shrimp are juicy and succulent, while the creamy garlic sauce is infused with sun-dried tomatoes and fresh spinach for a touch of brightness.
It’s restaurant-quality at a fraction of the cost. Why spend money at an expensive Italian restaurant when you can whip up this gourmet dish at home?
Plus, it’s versatile. You can swap the shrimp for chicken, salmon, or even keep it vegetarian by adding mushrooms or extra spinach.
Ingredients Notes

The magic of this dish comes from the balance of a few simple but flavorful ingredients.
Fettuccine is the perfect pasta choice here, as its wide ribbons hold onto the creamy sauce beautifully. You can also use linguine or pappardelle if you prefer.
Shrimp adds a delightful sweetness and tender bite. I recommend using large shrimp (16-20 count) for the best texture. Be sure to peel and devein them before cooking.
Heavy cream creates the luxurious, silky sauce. If you’re looking for a lighter alternative, you can use half-and-half, though the sauce won’t be as thick.
Sun-dried tomatoes bring a concentrated burst of tangy-sweet flavor. Use the kind packed in oil for the best texture and richness.
A final touch of Parmesan cheese enhances the creaminess while adding a salty, nutty depth to the sauce. Freshly grated is always best!
A large skillet is essential for cooking the sauce, ensuring even heat distribution and a perfect consistency.
How to Make This Creamy Shrimp Tuscan Fettuccine

Creating this dish is simpler than you might think. Let me walk you through the process step by step.
Start by cooking your fettuccine in a large pot of salted boiling water. Cook until al dente, then drain and set aside, reserving about 1 cup of pasta water in case you need to thin the sauce later.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque. Remove them from the pan and set aside.
In the same skillet, melt butter and add minced garlic. Sauté until fragrant, then stir in the sun-dried tomatoes and cook for another minute to release their flavor.
Next, pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese and let the sauce thicken slightly. Add fresh spinach, allowing it to wilt into the creamy mixture.
Return the shrimp to the pan and toss everything together. Finally, add the cooked fettuccine, stirring to coat every strand with the luscious sauce. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
This dish takes just 30 minutes from start to finish, making it a fantastic weeknight dinner option that feels like a special treat.
Storage Options
If you have leftovers, store them properly to maintain the best texture and flavor.
Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3 days.
Freezing: While you can freeze this dish, the cream sauce may separate upon reheating. If you do freeze it, store in a freezer-safe container for up to 2 months.
Reheating: Warm leftovers in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency. Avoid microwaving, as it can overcook the shrimp and make the sauce too thick.
Variations and Substitutions
This recipe is incredibly versatile, so feel free to customize it to suit your preferences.
For a protein swap, replace the shrimp with diced chicken breast, salmon, or even scallops for a different seafood twist.
If you love extra veggies, try adding mushrooms, cherry tomatoes, or roasted bell peppers for even more depth of flavor.
Want a healthier version? Use half-and-half instead of heavy cream and swap the fettuccine for whole wheat or chickpea pasta.
For a spicy kick, sprinkle in red pepper flakes or add a teaspoon of Cajun seasoning to the shrimp.
Don't be afraid to get creative—this dish is a perfect canvas for your personal touch!
PrintBest Creamy Shrimp Tuscan Fettuccine Recipe
This creamy shrimp Tuscan fettuccine recipe is a restaurant-quality pasta dish made with tender shrimp, sun-dried tomatoes, spinach, and a rich garlic parmesan cream sauce. Perfect for a comforting and elegant dinner, it's easy to make in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup baby spinach
- ½ cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- ½ cup chicken broth
Instructions
- Cook the fettuccine according to package instructions; 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. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Pour in chicken broth, heavy cream, and parmesan cheese. Stir until smooth.
- Add sun-dried tomatoes, spinach, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes.
- Return the shrimp to the skillet and toss in the sauce.
- Add the cooked fettuccine and mix until well coated.
- Serve hot, garnished with extra parmesan and fresh parsley.
Notes
- For extra creaminess, add more parmesan or a splash of milk.
- Substitute shrimp with chicken or salmon if preferred.
- Adjust spice level by adding more red pepper flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
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