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

Scale

12 oz fettuccine pasta
1 lb large shrimp, peeled & deveined
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan cheese
½ cup sun-dried tomatoes, sliced
2 cups baby spinach
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt & black pepper, to taste

Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook fettuccine according to package directions; drain and set aside.
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.
In the same skillet, sauté garlic until fragrant. Stir in sun-dried tomatoes and Italian seasoning.
Pour in heavy cream, simmer gently, then whisk in parmesan until smooth.
Add spinach and stir until wilted. Return shrimp to skillet.
Toss in cooked fettuccine until evenly coated.

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.