Tuscan Shrimp Pasta

Why This Works: Tuscan Shrimp Pasta

• Shrimp seared first, then removed. They stay tender and juicy, not rubbery.
• Browned bits become the sauce. Garlic, butter, and shrimp flavor stay in the skillet.
• Sun-dried tomatoes. Sweet, tangy, and concentrated. Their oil adds flavor too.
• Parmesan added over low heat. The sauce stays smooth and silky.
• Pasta water. Starchy water loosens the sauce so it coats every piece.
• Lemon at the end. It balances the rich cream.

What You'll Need

• Shrimp: Large (21–25 per pound), peeled and deveined. Tail-on looks nice, but tail-off is easier to eat with pasta.
• Pasta: Penne or rigatoni catch the sauce in their tubes.
• Sun-dried tomatoes: Use the oil-packed kind, chopped.
• Heavy cream and chicken broth: The broth lightens the sauce and lifts the pan flavor. The cream makes it rich.
• Parmesan: Grate it fresh. Pre-shredded parmesan has coatings that keep it from melting smoothly.
• Spinach: Baby spinach wilts in about a minute.
• Garlic, butter, red pepper flakes, lemon, and basil: Big flavor from simple ingredients.

How to Make It

1. Bring a large pot of well-salted water to a boil. Cook the pasta 1 minute less than the package says. Save 1 cup of pasta water, then drain.

2. Meanwhile, toss the dry shrimp with the salt, paprika, Italian seasoning, and pepper.

3. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp in one layer and cook 1–2 minutes per side, until pink and just opaque. Move them to a plate.

4. Lower the heat to medium. Add 1 tbsp butter, the garlic, and the sun-dried tomatoes. Cook 1 minute, stirring, until fragrant.

5. Pour in the broth and scrape up the browned bits. Add the cream and red pepper flakes and simmer 2–3 minutes until slightly thickened.

6. Lower the heat and stir in the parmesan until melted. Add the spinach and stir until wilted, about 1 minute.

7. Add the pasta, shrimp, and lemon juice. Toss, adding pasta water a splash at a time until the sauce is silky. Taste and add salt. Serve with basil and extra parmesan.

Troubleshooting

• Bland pasta: the most common problem. Salt the pasta water well, season the shrimp before they hit the pan, and finish with lemon and parmesan. Taste before serving.
• Rubbery shrimp: Shrimp cook in minutes. Sear them briefly, remove them, and add them back at the end.
• Watery shrimp: Wet or thawed shrimp steam instead of sear. Pat them very dry.
• Grainy sauce: Pre-shredded cheese or high heat. Grate parmesan fresh and add it over low heat.
• Thick, gluey sauce: It thickens as it sits. Loosen it with pasta water right before serving.

How to Tell When Shrimp Are Done

Shrimp are safe to eat at 145°F.

Variations

• Tuscan chicken and shrimp: Add 1 seared chicken breast, sliced.
• Lighter: Use half-and-half and ¼ cup less parmesan.
• Artichokes: Add ½ cup chopped marinated artichoke hearts with the sun-dried tomatoes.
• Cajun: Swap the paprika and Italian seasoning for Cajun seasoning. For a spicier pasta, see our Cajun chicken and sausage pasta.
• Gluten-free: Use gluten-free penne and cook it just until al dente.

Make It Ahead for Guests

Cream sauces don't hold well for long, but you can do most of the work early:

1. Peel, devein, and season the shrimp up to 8 hours ahead. Keep them covered in the fridge.
2. Chop the garlic and sun-dried tomatoes, and grate the parmesan.
3. Cook the pasta 2 minutes short, toss it with a little olive oil, and refrigerate.

When guests arrive, sear the shrimp and make the sauce. It takes about 10 minutes. Drop the cold pasta into the sauce with a splash of pasta water or broth, and toss until hot.

Storing

Cream sauces are best fresh, but leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or broth until just warm. The microwave works on 50% power, stirring every 30 seconds. We don't recommend freezing, because the sauce separates and the shrimp turn tough.

What to Serve With Tuscan Shrimp Pasta

• Garlic bread or crusty bread for the sauce
• A simple arugula salad with lemon and olive oil
• Roasted broccoli or asparagus

More easy pasta dinners: shrimp scampi without wine and marry me chicken pasta bake.