Best Creamy Shrimp Tuscan Fettuccine Recipe

There's nothing quite like a steaming bowl of creamy shrimp Tuscan fettuccine to bring a touch of indulgence to your dinner table. The combination of tender shrimp, rich parmesan cream sauce, and sun-dried tomatoes creates a dish that's both elegant and comforting.

this Recipe

I first discovered this recipe when trying to recreate a restaurant-style pasta at home without the hefty price tag. With a few simple ingredients and an easy cooking process, it quickly became a family favorite. Whether you're cooking for a weeknight dinner or a special occasion, this dish is sure to impress.

Why You'll Love This Creamy Shrimp Tuscan Fettuccine

Get ready to fall in love with your new go-to pasta dish. This creamy shrimp Tuscan fettuccine is packed with flavor, comes together in under 30 minutes, and is surprisingly simple to make.

First off, it's incredibly quick and easy. From start to finish, you'll have a restaurant-quality meal on the table in less time than it takes to order takeout. Perfect for busy weeknights or last-minute dinner plans.

The flavors are absolutely irresistible. The rich, garlicky parmesan sauce perfectly complements the sweetness of the shrimp and the tangy bite of sun-dried tomatoes. Every bite is a luxurious experience.

It's a budget-friendly alternative to dining out. Instead of spending $20+ per plate at a restaurant, you can make this entire dish at home for a fraction of the cost. And trust me, it tastes just as good—if not better!

Best of all, it's a versatile recipe. Want to swap shrimp for chicken? Prefer spinach over basil? Need a dairy-free option? This dish is easy to customize to fit your tastes and dietary needs.

Ingredients Notes

The magic of this creamy shrimp Tuscan fettuccine lies in the balance of simple yet flavorful ingredients. Each one plays a crucial role in making this dish irresistibly creamy and delicious.

The fettuccine provides the perfect base for the creamy sauce. Its wide, flat shape holds onto the rich flavors, ensuring every bite is coated in velvety goodness. If you prefer, you can substitute linguine or tagliatelle for a similar texture.

Shrimp is the star of the show, adding a delicate sweetness to the dish. Opt for large or jumbo shrimp, peeled and deveined, for the best results. If using frozen shrimp, be sure to thaw them completely and pat them dry before cooking to prevent excess moisture.

The garlic parmesan cream sauce is what makes this pasta truly decadent. Made with a blend of heavy cream, garlic, and freshly grated parmesan cheese, it creates a smooth, rich texture that clings perfectly to the pasta. For a lighter version, you can use half-and-half instead of heavy cream.

Sun-dried tomatoes add a burst of tangy, slightly sweet flavor that balances the richness of the sauce. Look for oil-packed sun-dried tomatoes, as they are softer and more flavorful than the dry-packed variety. A quick chop before adding them to the pan helps distribute their flavor throughout the dish.

A handful of baby spinach gives this pasta a fresh, slightly earthy contrast to the creamy sauce. The heat from the sauce gently wilts the spinach, blending it seamlessly into the dish. If you’re out of spinach, fresh basil or arugula work well as substitutes.

You'll also need a large skillet to sauté the shrimp and build the sauce, as well as a pot for boiling the pasta. A fine grater for the parmesan will help it melt smoothly into the sauce.

How To Make This Creamy Shrimp Tuscan Fettuccine

Creating this creamy shrimp Tuscan fettuccine is easier than you might think. Follow these steps for a dish that looks and tastes like it came straight from a fancy restaurant.

Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta water—this will help adjust the sauce consistency later.

While the pasta is cooking, heat a large skillet over medium-high heat. Add a splash of olive oil and sauté the shrimp until they turn pink and opaque, about 2-3 minutes per side. Be careful not to overcook them, as shrimp become rubbery if cooked too long. Once done, transfer them to a plate and set aside.

In the same skillet, melt a bit of butter and add minced garlic. Sauté for about 30 seconds until fragrant, then pour in the heavy cream. Stir continuously as the cream heats up, then mix in the grated parmesan cheese. Allow the cheese to melt, creating a smooth and creamy sauce.

Next, stir in the chopped sun-dried tomatoes and baby spinach. The tomatoes infuse the sauce with their tangy richness, while the spinach wilts down beautifully. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Finally, return the shrimp to the pan and toss everything together. Add the cooked fettuccine, gently stirring until every strand is coated in the luscious sauce. Let it simmer for a minute to allow the flavors to meld. Serve immediately, garnished with extra parmesan and a sprinkle of fresh basil if desired.

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Since cream-based sauces tend to thicken over time, you may need to add a splash of milk or cream when reheating.

To reheat, warm the pasta gently in a skillet over low heat, stirring occasionally. Avoid using high heat, as it can cause the sauce to separate. A microwave works as well, but be sure to stir every 30 seconds to maintain a smooth consistency.

Freezing this dish is not recommended, as creamy sauces can become grainy when thawed. However, you can prep components ahead of time—like cooking the shrimp or making the sauce base—to speed up meal prep.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to suit your preferences or dietary needs.

For a lighter version, substitute half-and-half for the heavy cream and use whole wheat fettuccine instead of traditional pasta. You’ll still get a creamy, satisfying dish with a little less indulgence.

If you don’t have shrimp, try using chicken breast or even salmon. Both pair beautifully with the garlicky parmesan sauce. Just make sure to adjust cooking times accordingly.

Want to add a little heat? A pinch of red pepper flakes brings a subtle kick that enhances the richness of the sauce without overpowering the flavors.

For a dairy-free alternative, use full-fat coconut milk instead of heavy cream and replace parmesan with nutritional yeast or a plant-based parmesan substitute. The result is just as creamy, with a slightly different flavor profile.

You can also switch up the vegetables. Mushrooms, roasted bell peppers, or zucchini make great additions if you want to pack in more veggies. Just sauté them along with the garlic before adding the cream.

No matter how you customize it, this creamy shrimp Tuscan fettuccine is guaranteed to be a hit. Give it a try and make it your own!

Print