Description
Savory Creamy Shrimp Tuscan Fettuccine delivers Italian coastal magic with luxurious pasta and succulent seafood. Mediterranean herbs and rich cream sauce invite passionate home cooks to experience authentic Italian comfort in one delightful dish.
Ingredients
Scale
Protein:
- 1 pound (454 grams) large shrimp, peeled and deveined
Pasta and Base:
- 12 ounces (340 grams) fettuccine
- 14 cup (60 milliliters) reserved pasta cooking water
- Water for boiling
- Salt for pasta water
Seasonings and Additional Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 12 teaspoon paprika
- 14 teaspoon red pepper flakes (optional)
- 12 cup (120 milliliters) sun-dried tomatoes, chopped
- 1 cup (240 milliliters) heavy cream
- 12 cup (50 grams) grated Parmesan cheese
- 2 cups fresh spinach
- Salt and pepper, to taste
Instructions
- Fill a large pot with salted water and bring to a rolling boil at high heat, approximately 212°F.
- Drop fettuccine into boiling water and cook until pasta reaches al dente texture, typically 8-10 minutes. Carefully extract 1/4 cup pasta water before draining, then set pasta aside.
- Season raw shrimp with olive oil, garlic powder, paprika, salt, and pepper in a mixing bowl, ensuring even coating.
- Heat a large skillet over medium temperature, around 350°F, and sear seasoned shrimp for 2-3 minutes per side until they transform into vibrant pink and become fully cooked.
- Transfer perfectly cooked shrimp from skillet and reserve momentarily.
- Using the same skillet, melt butter over medium heat and introduce minced garlic and sun-dried tomatoes, sautéing for approximately 2 minutes until aromatic.
- Pour heavy cream and sprinkle Parmesan cheese into the skillet, stirring consistently until sauce transforms into a smooth, uniform consistency.
- Allow sauce to simmer gently for 3-5 minutes, watching for slight thickening.
- Incorporate fresh spinach into the sauce, cooking until leaves wilt and reduce in volume, roughly 1-2 minutes.
- Reintroduce cooked shrimp into skillet, gently tossing to integrate with sauce and spinach.
- Add prepared fettuccine to skillet, thoroughly coating pasta with creamy sauce. Adjust sauce consistency by gradually introducing reserved pasta water if needed.
- Transfer pasta to serving plates, optionally garnishing with additional Parmesan cheese and red pepper flakes for enhanced flavor profile.
- Serve immediately while sauce remains warm and pasta retains optimal texture.
Notes
- Pasta Water Magic: Reserve the starchy pasta water to help create a silky, clingy sauce that perfectly coats every strand of fettuccine.
- Shrimp Perfection: Cook shrimp just until pink to prevent rubbery texture, ensuring tender and juicy seafood that melts in your mouth.
- Dairy-Free Adaptation: Swap heavy cream with coconut milk and use nutritional yeast instead of Parmesan for a vegan-friendly version that still delivers rich, creamy flavor.
- Spice It Up: Customize heat levels by adjusting red pepper flakes or adding a dash of chili oil for those who love an extra kick in their pasta dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 200 mg