There's nothing quite like twirling a forkful of rich, creamy Shrimp Tuscan Fettuccine, each strand coated in a luscious garlic Parmesan sauce. This restaurant-quality dish combines plump, juicy shrimp with tender pasta and a velvety sauce bursting with sun-dried tomatoes and spinach. It's indulgent, comforting, and incredibly easy to make at home.

I first fell in love with this dish during a trip to Italy, where I savored a similar pasta at a small family-run trattoria. The combination of flavors was unforgettable, and I knew I had to recreate it. Now, this has become one of my go-to recipes for special occasions—or just when I’m craving something truly decadent.

Why You'll Love This Creamy Shrimp Tuscan Fettuccine

Get ready to add a new favorite to your pasta night lineup! This Shrimp Tuscan Fettuccine is packed with bold flavors and creamy textures that will have everyone coming back for seconds.

First off, it’s incredibly quick and easy to prepare. You can have this elegant meal on the table in just 30 minutes, making it perfect for busy weeknights or last-minute dinner guests.

It’s also restaurant-worthy without the hefty price tag. Using a handful of high-quality ingredients, you can create a gourmet meal at home for a fraction of the cost.

Not to mention, this dish is versatile. Don’t have fettuccine? Swap it out for linguine or penne. Want to make it a bit lighter? Use half-and-half instead of heavy cream.

And of course, it’s a crowd-pleaser. Whether you’re cooking for family, friends, or just yourself, this dish is always a hit.

Ingredients Notes

The beauty of this dish lies in the simple yet flavorful ingredients that come together to create something magical.

Fettuccine is the perfect pasta for this recipe. Its wide, ribbon-like shape holds onto the creamy sauce beautifully. If you don’t have fettuccine, you can use linguine or tagliatelle for a similar effect.

The shrimp should be large or jumbo for the best texture and presentation. I recommend using peeled and deveined shrimp for convenience. Fresh shrimp are ideal, but frozen shrimp work just as well—just be sure to thaw them completely before cooking.

Sun-dried tomatoes add a burst of tangy sweetness that balances the richness of the sauce. Look for oil-packed sun-dried tomatoes, as they have a softer texture and deeper flavor.

For the sauce, heavy cream creates that signature luxurious texture. If you prefer a lighter version, you can substitute half-and-half, though the sauce will be slightly thinner.

Lastly, fresh spinach brings a vibrant color and a touch of earthiness. It wilts beautifully into the sauce, adding both flavor and a hint of nutrition.

How To Make This Creamy Shrimp Tuscan Fettuccine

Making this dish is simple and straightforward, yet the end result feels utterly gourmet. Here’s how to bring it all together.

Start by cooking your fettuccine in a large pot of salted boiling water. Cook it until al dente, then reserve some pasta water before draining.

While the pasta is cooking, heat a large skillet over medium-high heat. Add olive oil and butter, then sauté the shrimp with a bit of salt and pepper. Cook for about 2 minutes per side, until they turn pink and opaque. Remove them from the pan and set aside.

In the same skillet, add minced garlic and chopped sun-dried tomatoes. Let them cook for about 30 seconds, just until fragrant. Then, pour in heavy cream and chicken broth, stirring well to combine.

Bring the sauce to a gentle simmer, then add grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add a bit of reserved pasta water to loosen it up.

Toss in the fresh spinach, allowing it to wilt in the creamy sauce. Return the cooked shrimp to the pan, stirring to coat everything evenly.

Finally, add the drained fettuccine to the skillet, tossing until every strand is coated in the luscious sauce. Serve immediately with an extra sprinkle of Parmesan and a touch of fresh basil.

Storage Options

If you have leftovers (though that’s rare!), you can store this Creamy Shrimp Tuscan Fettuccine in an airtight container in the fridge for up to 3 days.

To reheat, warm it gently in a skillet over low heat, adding a splash of milk or cream to revive the sauce’s creamy texture. Avoid microwaving, as it can cause the sauce to separate.

Variations and Substitutions

This dish is incredibly adaptable, so feel free to get creative with substitutions and variations.

For a low-carb version, swap the fettuccine for zucchini noodles or spaghetti squash.

If you’re not a fan of shrimp, try using chicken or salmon instead. Both pair beautifully with the creamy Tuscan sauce.

Want to add extra heat? A pinch of red pepper flakes will give the sauce a subtle kick.

For a dairy-free option, use full-fat coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.

No sun-dried tomatoes? Try cherry tomatoes instead! Just sauté them a little longer to bring out their sweetness.

This recipe is a fantastic base for experimenting, so don’t be afraid to make it your own!