Tuscan Shrimp Pasta is an easy and tasty dinner you can make in about 25 minutes. It has shrimp, spinach, cherry tomatoes, and a creamy sauce all mixed with pasta. This dish is simple to cook and full of flavor, making it a great choice for any night.
Why You’ll Love This Tuscan Shrimp Pasta
This recipe stands out for several reasons. First, it’s packed with fresh ingredients that complement each other perfectly — shrimp, spinach, and tomatoes create a healthy, colorful mix. The creamy sauce adds indulgence without overpowering the delicate seafood.
It’s also versatile. You can swap rigatoni for penne or any other short pasta you have on hand. The dish is elegant enough for guests but simple enough for a weeknight dinner. And because it cooks in just about 25 minutes, it’s a real time-saver when you want something delicious but fast.
You don’t need to be a professional cook to pull this off. The method is straightforward, making it perfect if you’re still building confidence in the kitchen. Plus, the leftovers taste great, so you can enjoy it again the next day.
Ingredients for Tuscan Shrimp Pasta
To get started, here’s what you’ll need:
- 1 pound dry rigatoni (or penne/short pasta)
- 3 tablespoons salted butter, divided
- ¾ pound raw jumbo or large shrimp, peeled and deveined
- 2 tablespoons garlic, divided
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes
- ½ cup chicken stock
- ½ cup dry white wine (optional, or use extra chicken stock)
- 2 cups heavy cream
- ½ cup grated parmesan cheese (plus extra for topping)
- 1 teaspoon onion powder
- 1 teaspoon dried basil or Italian seasoning
- Salt and pepper, to taste
- 2 cups fresh spinach (or 10 ounces frozen spinach, thawed and drained)
How to Make Tuscan Shrimp Pasta
First, cook the rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water in case you need to thin the sauce later.
Next, in a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp, 1 tablespoon garlic, and lemon juice. Cook the shrimp about 1 to 2 minutes on each side until just opaque. Don’t overcook — they should be tender and juicy. Remove the shrimp from the pan and set them aside.
In the same skillet, add the whole cherry tomatoes. Cook them for about 5 minutes until their skins begin to brown and soften, releasing their juices. Remove the tomatoes and set them aside.
Add the remaining tablespoon of butter and garlic to the skillet. Cook for 1 to 2 minutes until fragrant. Pour in the white wine (or extra chicken stock if you prefer no alcohol) and the chicken stock. Stir well to deglaze the pan, scraping up any bits stuck to the bottom. Let the liquid simmer and reduce by about half.
Now, add the heavy cream, grated parmesan, onion powder, dried basil, salt, and pepper. Stir and allow the sauce to simmer gently for about 5 minutes, until it thickens enough to coat the back of a spoon.
Return the shrimp, tomatoes, and cooked pasta to the skillet. Toss everything together gently to combine. Add the spinach last and simmer for another 2 to 3 minutes until the spinach wilts if it’s fresh. If you’re using frozen spinach, make sure it’s thawed and drained well before adding.
Finally, serve your Tuscan Shrimp Pasta immediately with a sprinkle of extra parmesan on top for a finishing touch.
How to Serve Tuscan Shrimp Pasta
This pasta is hearty enough to be a main dish on its own, but pairs wonderfully with simple sides. You might enjoy it with a crisp green salad tossed with olive oil and lemon or some roasted vegetables for a full meal.
For added texture, consider sprinkling toasted pine nuts or chopped fresh herbs like parsley or basil over the top just before serving. A warm slice of crusty bread on the side will help you soak up the creamy sauce.
This dish is best enjoyed fresh and warm, making it perfect for dinners when you want comfort and elegance without extra fuss.
Expert Tips for Making the Best Tuscan Shrimp Pasta
To keep your shrimp tender, avoid overcooking — they only need a couple of minutes per side. Shrimp that cook too long get rubbery, which changes the texture of the dish.
If you don’t have heavy cream, you can substitute it with half-and-half, but the sauce won’t be as rich and thick. To thicken a lighter sauce, let it simmer a bit longer or add a small sprinkle of cornstarch dissolved in water.
Use fresh spinach whenever possible, as it wilts nicely and adds a bright green pop. If using frozen, make sure to press out excess water, or your sauce might become watery.
When deglazing the pan, scraping up those browned bits adds flavor depth — don’t skip this step. It’s where the sauce really develops its character.
Feel free to adjust the seasoning as you cook. Taste the sauce before adding pasta and shrimp back in, so you get just the right balance of salt and herbs.
How to Store Tuscan Shrimp Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta and sauce should keep well for up to 2 days.
When reheating, do so gently on the stovetop or in the microwave. Add a splash of chicken stock or cream if the sauce has thickened too much or looks dry.
Avoid freezing this dish because the cream-based sauce and cooked shrimp can separate or become rubbery when thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Variations on Tuscan Shrimp Pasta
If you want to mix things up, try swapping shrimp for scallops or chunks of cooked chicken for a different protein twist.
For a dairy-free version, use coconut cream instead of heavy cream and skip the parmesan or use a vegan cheese alternative.
Add extra veggies like mushrooms, bell peppers, or sun-dried tomatoes to increase the flavor complexity and nutrition.
For a bit of spice, toss in red pepper flakes while cooking garlic or add a dash of smoked paprika to the sauce.
If you prefer a lighter sauce, replace half of the cream with extra chicken stock or use whole milk instead of heavy cream.
Frequently Asked Questions About Tuscan Shrimp Pasta
Can I use a different type of pasta?
Absolutely! Rigatoni works well, but penne, fusilli, or farfalle are great alternatives. Choose short pasta that holds the sauce nicely.
What if I don’t have white wine?
You can skip the wine and just use more chicken stock. The dish will still have plenty of flavor.
Can I prepare this recipe ahead of time?
You can cook the pasta and shrimp in advance but it’s best to assemble and heat everything just before serving to keep flavors fresh and textures perfect.
Is frozen shrimp okay to use?
Yes, frozen shrimp works fine. Just thaw them fully and pat dry before cooking.
Can I make this recipe vegetarian?
For a vegetarian version, skip the shrimp and add extra vegetables like mushrooms or artichoke hearts.
Tuscan Shrimp Pasta
Ingredients
- 1 pound dry rigatoni (or penne/short pasta)
- 3 tablespoons salted butter divided
- 3/4 pound raw jumbo or large shrimp (peeled and deveined)
- 2 tablespoons garlic divided
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes
- 1/2 cup chicken stock
- 1/2 cup dry white wine (optional, or use extra chicken stock)
- 2 cups heavy cream
- 1/2 cup grated parmesan cheese (plus extra for topping)
- 1 teaspoon onion powder
- 1 teaspoon dried basil or Italian seasoning
- to taste salt and pepper
- 2 cups fresh spinach (or 10 ounces frozen spinach, thawed and drained)
Instructions
- Cook rigatoni in salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add shrimp, 1 tablespoon garlic, and lemon juice. Cook shrimp for 1 to 2 minutes on each side until opaque. Remove shrimp and set aside.
- Add cherry tomatoes to the skillet and cook for about 5 minutes until skins brown and juices release. Remove tomatoes and set aside.
- Add remaining tablespoon of butter and garlic to the skillet. Cook for 1 to 2 minutes until fragrant. Pour in white wine (or extra chicken stock) and chicken stock. Stir to deglaze the pan and let simmer until reduced by half.
- Add heavy cream, parmesan, onion powder, dried basil, salt, and pepper. Simmer gently for about 5 minutes until the sauce thickens.
- Return shrimp, tomatoes, and cooked pasta to the skillet. Toss gently to combine. Add spinach and simmer for 2 to 3 minutes until wilted.
- Serve immediately with extra parmesan on top.
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