A Little History of Shrimp Fettuccine
Fettuccine pasta originated in Rome, known for its wide, flat noodles perfect for holding creamy sauces. Seafood pasta, especially shrimp-based, became popular along Italy’s coastal regions where fresh catch was abundant. The Tuscan twist came later, with the addition of sun-dried tomatoes, garlic, and spinach—flavors inspired by Tuscany’s rustic, countryside cuisine. Over time, Italian-American kitchens combined these traditions into the indulgent Creamy Shrimp Tuscan Fettuccine we know today.
Best Creamy Shrimp Tuscan Fettuccine – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Creamy Shrimp Tuscan Fettuccine is rich, comforting, and full of flavor—perfect for a cozy dinner or a special occasion. Juicy shrimp are nestled in a garlicky parmesan cream sauce with hints of sun-dried tomatoes and spinach. The silky fettuccine ties it all together, making every bite indulgent yet satisfying. Whether it’s for a romantic date night, a family gathering, or a weeknight treat, this dish will bring a little Tuscan sunshine right to your table.
Ingredients
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12 oz fettuccine pasta
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1 lb large shrimp, peeled & deveined
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2 tbsp olive oil
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3 cloves garlic, minced
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1 cup heavy cream
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½ cup grated parmesan cheese
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½ cup sun-dried tomatoes, sliced
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2 cups baby spinach
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional)
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Salt & black pepper, to taste
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Fresh parsley, for garnish
Instructions
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Cook fettuccine according to package directions; drain and set aside.
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Heat olive oil in a skillet over medium heat. Add shrimp, season with salt & pepper, and cook 2–3 minutes per side until pink. Remove and set aside.
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In the same skillet, sauté garlic until fragrant. Stir in sun-dried tomatoes and Italian seasoning.
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Pour in heavy cream, simmer gently, then whisk in parmesan until smooth.
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Add spinach and stir until wilted. Return shrimp to skillet.
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Toss in cooked fettuccine until evenly coated.
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Garnish with parsley and serve hot.
Notes
Substitute shrimp with chicken or scallops.
For a lighter version, use half-and-half instead of heavy cream
Add mushrooms for extra depth of flavor.
FAQ – Common Questions
1. Can I make this recipe ahead of time?
Yes! You can cook the sauce and shrimp a day in advance, then reheat and toss with fresh pasta just before serving. This helps keep the shrimp tender and the pasta from becoming soggy.
2. What’s the best pasta substitute for fettuccine?
If you don’t have fettuccine, linguine, tagliatelle, or spaghetti work well. The key is choosing a long pasta that holds creamy sauces beautifully.
3. How can I make this dish healthier?
For a lighter version, use whole-wheat pasta, swap heavy cream for evaporated milk, and reduce the parmesan slightly. Adding more spinach or other veggies like zucchini and mushrooms boosts nutrition without sacrificing flavor.
