Tuscan Shrimp Pasta Recipe (VIDEO)
This Tuscan Shrimp Pasta is loaded with plump juicy shrimp in a creamy sun-dried tomato and garlic Alfredo sauce. Add your favorite pasta to make this a quick 30-minute meal. Watch the video tutorial and see how quickly and easily it comes together.
If you loved the flavors of our Tuscan Chicken and creamy Tuscan Salmon then you will love this garlic butter Tuscan shrimp recipe. It’s similar to our Creamy Shrimp Pasta Recipe but weaves in the sweet and earthy flavors of sun-dried tomatoes and fresh basil.
This post may contain affiliate links. Read my disclosure policy.
Our Best Creamy Tuscan Shrimp
This pasta dish is the perfect example of Tuscan cooking since it’s known for bringing simple ingredients together to create big, bold, crowd-pleasing flavors.
Garlic. Sun-dried tomatoes. Alfredo sauce—need I say more?
Then, throw some pan-fried shrimp into the mix, and your tastebuds will think you’ve traveled straight to a fancy dinner in Tuscany, but you’ve only spent 30 minutes in the kitchen.
Tuscan Shrimp Pasta Video
Watch how this creamy Tuscan shrimp pasta comes together quickly and can feed a crowd. It’s a decadent dish you’ll absolutely love!
Ingredients
Bring this Tuscan shrimp dish together quickly with the bold flavors of these fresh ingredients:
- Pasta – Linguine or fettuccini are perfect for delivering the creamy Alfredo sauce. You can substitute for your favorite wide pasta, like bowties, for example, to grab the sauce. You can even use a gluten-free pasta and cook according package instructions.
- Shrimp – peeled and deveined, you can use tail-on or off. If using frozen shrimp, thaw in cold water for 30 minutes before cooking
- Seasoning – garlic powder, onion powder, salt, and pepper give amazing flavor to the shrimp
- Butter and Olive Oil – add richness to the sauce and keep the butter from burning
- Sun-dried Tomatoes – find these in glass jars packed in oil. Drain the oil, and if they aren’t cut already, chop the tomatoes into strips
- Garlic – the fresh Italian flavor in nearly all Tuscan recipes, so you’ll need about a Tbsp, or 3 cloves minced.
- Cream – Heavy cream or regular whipping cream is best. Half-and-half won’t mix as well with the parmesan, so the sauce won’t be creamy.
- Parmesan Cheese – freshly shredded or grated cheese works best to melt into the sauce. It also adds a saltiness to the sauce, so taste test before adding more salt
- Basil – chop or shred the leaves into strips for garnish
Pro Tip
This recipe moves fast, so chop and prep all of your ingredients. Peel and devein your shrimp before you start cooking. Start the pasta water first, then make your shrimp sauce while your pasta cooks and everything should be done at the same time.
How to Make Tuscan Shrimp Pasta
- Boil – a large pot of salted water and cook the pasta to al dente. When the pasta is finished, reserve 1/2 cup of pasta water and drain the water. Note: If the sauce isn’t finished when the pasta is done cooking, stir in 1-2 Tbsp of olive oil to keep drained pasta from sticking and cover to keep warm.
- Season – the shrimp with garlic powder, onion powder, salt and pepper.
- Melt – the butter and oil in a large non-reactive skillet over medium heat. Then cook the shrimp in a single layer for 1-2 minutes per side. Transfer to a plate.
- Add Sundried tomatoes and garlic – drizzle in more oil to the pan if needed and stir constantly for a minute or until fragrant.
- Stir in cream and parmesan cheese. Bring sauce to a boil stirring constantly. Then reduce heat and simmer for one minute. Season with salt and pepper only if needed
- Add Shrimp and most of the basil and stir to combine then turn off the heat.
- Add Cooked Pasta and reserved pasta water to reach your desired sauce consistency. Garnish with remaining chopped basil, and serve immediately.
Reactive vs. Non-Reactive Pans
Be sure to use a non-reactive pan such as stainless steel or non-stick when cooking sauces with sun-dried tomatoes. Reactive pans such as copper, aluminum, or uncoated cast iron pans will react to acidic ingredients, make your sauce taste tinny, and break your sauce’s consistency.
Don’t Forget!
Once your pasta is ready according to the package directions, reserve a half cup of the pasta water before draining to thin the sauce in step 6. Pasta water is the secret ingredient that lightens up the sauce to perfectly coat the noodles without losing any flavor.
How do I prevent cooked pasta from sticking?
If you start the pasta before the sauce, it should be ready at the perfect time to add to the finished sauce. If the pasta is ready early, reserve your pasta water then drain, drizzle with a little olive oil, and cover to keep warm.
What can I substitute for Shrimp?
Lobster, salmon, or chicken (like our Cajun Chicken Pasta) are excellent substitutes for shrimp in this pasta dish. You can also omit the protein for a side pasta dish.
Can I make this Tuscan Shrimp without the pasta?
Yes, this Shrimp Alfredo recipe perfectly pairs with mashed potatoes, rice, grilled vegetables, garlic bread, and salad. To thin the sauce, you can add a splash of water or milk.
What to Serve with Tuscan Shrimp Pasta
This creamy Tuscan Shrimp Pasta recipe has a rich, decadent flavor. It’s best served with roasted vegetables and fresh salads. These are a few of our favorite recipes to pair with Alfredo pasta dishes:
Make-Ahead
- To Refrigerate: Store the Tuscan Shrimp Pasta in an airtight container in the fridge. According to the USDA, cooked shrimp can be refrigerated for 3-4 days.
- Freezing: Pasta doesn’t thaw well, so this recipe isn’t a good candidate for freezing
- To Reheat: To avoid breaking the Alfredo sauce, reheat slowly. Place leftovers in a saucepan over low heat. Drizzle in some milk or cream for a creamier sauce consistency and stir constantly until warmed through.
This Creamy Tuscan Shrimp pasta recipe turns simple ingredients into a delicious meal in only 30 minutes. You’ll fall in love with the rich Alfredo sauce, plump shrimp, and earthy sun-dried tomatoes.
More Pasta Recipes
If you love this Tuscan shrimp pasta, then you will love these pasta recipes for some fresh dinner-time inspiration.
Tuscan Shrimp Pasta Recipe
Ingredients
- 8-12 oz linguine, or your favorite pasta, even gluten free!
- 1 lb large shrimp, 21-25 ct, peeled and deveined
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese, finely shredded
- Handful of fresh basil leaves, thinly sliced or torn into pieces
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to the package instructions until al dente. While the pasta cooks, make the tuscan shrimp sauce (don’t forget to save 1/2 cup of pasta water).
- Add shrimp to a large mixing bowl and pat dry with paper towels. Season with garlic powder, onion powder, salt, and pepper. Stir to coat in seasoning.
- Set a large non-reactive skillet over medium heat and add oil and butter. Swirl the pan to prevent butter from splattering. Once the butter is done foaming, add the shrimp in a single layer and sauté 1-2 minutes per side or just until cooked through then transfer to a plate.
- In the same pan, add more oil if needed then add sun-dried tomatoes and minced garlic. Cook sauce another minute until fragrant, stirring constantly.
- Stir in the cream and sprinkle parmesan over the top. Bring to a boil while stirring constantly, then reduce heat and simmer for one minute until the sauce is slightly thickened. Season with salt and pepper to taste.
- Add shrimp and most of your chopped basil to the pan and remove from heat.
- When the pasta is done, reserve 1/2 cup of pasta cooking water, then drain the pasta. Add the pasta into the sauce and toss to coat the noodles in sauce. Add reserved pasta water to thin the sauce and reach your desired sauce consistency. Garnish with remaining chopped basil.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, I am really liking Yur site, and the ability to ‘scale up’ the recipes is Awesome….Thanks for pointing that out, i did not see the ability to scale up, until yu pointed that out.
You’re welcome, Ronn! It’s a great feature.
WOW! When the sauce came together then combined with the pasta. What a great dish! I needed a change from chicken and this recipe will be added to my rotation.
I’m so glad you loved it!
Greetings from Sydney. This is another winning recipe from the Natasha’s kitchen! I doubled the ingredients, used large shell pasta and way too many prawns/shrimp along with an added 1/4tsp of chilli flakes to give the dish just the faintest of heat kicks. Yum. The only problem? No leftovers. (PS Congrats on the cookbook, which is available here in Australia, BTW.)
I’m so glad you loved the recipe, Bradley. Thank you for sharing.
Hi, can I make this an hour or two in advance, cover it and then reheat in the oven? If so do you have any suggestions? I will be switching out the shrimp for chicken, thank you
Hi Caro! I have a Tuscan Chicken Recipe here. You can see in the blog post my recommendations for storing and reheating. I hope that helps.
My whole family loved it. Thanks for your quick, delicious meal.
That’s wonderful! I’m so glad it was a hit!
My husband and I really enjoyed this dish. It came together so easily.
That’s wonderful, Sue! So glad to hear that.
Great recipe! I use 1 fresh diced plum tomato and I added crispy bacon pieces on top with the basil.
Glad you love it!
This turned out perfect and as quickly as it takes to boil the pasta. I will keep using this recipe. Thank you, Natasha. The only thing I didn’t have ~the sundried tomatoes. I thinly sliced a small tomato and put it in the toaster oven for an hour on parchment paper with salt and pepper.
Great idea, Carol! I’m glad you loved the recipe!
Wow. Excellent recipe! I tweaked it slightly by using half & half instead of the heavy whipping cream and added just a touch of red pepper flakes for a little heat. Delicious!
Looking forward to trying your other recipes.
So glad you loved it, Paul! Thank you for sharing your experience.
Thanks Natasha,
I made this dish exactly as shown and it is absolutely delicious> A keeper for sure!
I’m so glad you enjoyed it, Peter!
This recipe was delicious as are all your recipes. I have made so many of them and they are always a winner. Thank you Natisha!
Hi Jeana! I’m so glad you are enjoying the recipes. Thank you for the feedback.
Natasha, could I sub coconut milk for the whipping cream for less fat?
Hi Gracie, I have not tried that substitution in this recipe to advise. If you experiment, let me know how you liked the recipe.
I made this today with coconut milk and it was delicious. Heavy cream would probably produce a creamy sauce, but we were fine with the lighter one.
Thanks for sharing, Renee. We’re glad that you enjoyed it!
Looks amazing…if you were to make a rose sauce for the shrimp would you just add some tomato paste to the cream sauce to make it a pinky creamy sauce. Thank you …Gail
Thanks for sharing, Gail. We appreciate it! That sounds good.
Looks delicious. Hard to find whipping cream in BC that doesn’t have carrageenan in it.
We tried this Tuscan Shrimp Pasta for my grandma’s birthday today and it was a hit! She loved it and the guests were filled and satisfied. Highly recommended!
That’s wonderful to hear, Sharina! Thanks for the feedback.
I like white sauce pasta. Sun-dried tomatoes in white sauce pasta is a wow 🙂 Thank you for this recipe.
You’re welcome, Aileen! I’m so glad you enjoyed it!
Yum!! What a delicious way to use shrimp!! The sauce is perfection!!
This was so flavorful and delish! Thanks for the easy recipe!
Hi Allyson! I’m so glad you loved it.