Creamy Garlic Butter Tuscan Shrimp Pasta, a Flavorful One-Pan Dinner!

Creamy Garlic Butter Tuscan Shrimp Pasta is SO delicious and healthy, as well! I love that it’s easy to make in one pan and it reheats easily, too. Sometimes I’ll make a double-batch so we can have leftovers on busy weeknights. I have step-by-step instructions and extra photos to help you along or you’re welcome to scroll down to the bottom of this post directly to the recipe, as well!

How to Make Creamy Garlic Butter Tuscan Shrimp Pasta

Even though this dish tastes fancy, it’s SO easy to make! The sun-dried tomatoes, garlic, and herbs add incredible flavor!

Ingredients for Garlic Tuscan Shrimp

• Butter
• Minced garlic
• Fresh, uncooked shrimp – Be sure to peel these and remove the tails beforehand. I prefer this way so one doesn’t have to keep removing tails while eating the dish. Some people prefer to leave them on though. Either way is ok!
• Yellow onion
• Sun-dried tomatoes – You’ll also be saving some of the oil they’re packed in for the recipe, too.
• Half and half
• Salt and pepper, to taste
• Fresh baby spinach
• Freshly grated Parmesan cheese
• Cornstarch mixed with 1 tablespoon of water – This is called a cornstarch slurry.
• Italian seasoning
• Pasta 
• Fresh parsley, chopped – You may add extra for garnish on each plated meal, if you like!

Recipe Instructions for Garlic Tuscan Shrimp Pasta

First, heat a large skillet over medium heat. Add butter to the pan and when it’s melted, add garlic and sauté for one minute. Add in the shrimp and cook for two minutes on each side, until just cooked through and pink. Do not overcook shrimp! Transfer to a bowl (leaving the remaining butter in the pan) and set aside.

Next, sauté the diced onion in the remaining butter. Add the sun dried tomatoes and sauté for 2 minutes. Reduce heat to medium-low, add the half and half and the cornstarch mixture, stirring quickly with a whisk until completely incorporated and bring to a gentle simmer. Stir occasionally while bringing to a simmer after cornstarch is incorporated from the whisking. Add salt and pepper to taste.

Add in the parmesan cheese and allow to melt. Next, add the spinach leaves and cook only until wilted.
Then, add the shrimp back into the pan; sprinkle with the Italian seasoning and parsley, and stir through.
Cook pasta al dente according to package directions and add to Tuscan shrimp mixture. Serve immediately.

More Delicious Pasta Recipes You’ll Love

• Cajun Chicken Pasta
• A HUGE List of Make Ahead Pasta Dinner Ideas!
• Pizza Pasta Skewers – My kids love these!

Creamy Garlic Butter Tuscan Shrimp Pasta

Yield: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

With shrimp, sun-dried tomatoes, spinach, Parmesan and spices, this recipe is a delicious, healthy and flavorful one pan meal!

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Ingredients

• 8 oz. Bowtie pasta (You will not use all of the pasta in the box.)
• 2 tablespoons butter
• 4 tsp minced garlic
• 2 pounds fresh, uncooked shrimp, tails off
• 1 small yellow onion, diced
• 5 oz of jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
• 1 3/4 cups half and half
• Salt and pepper, to taste
• 3 cups fresh baby spinach
• 2/3 cup fresh grated Parmesan cheese
• 1 teaspoon cornstarch mixed with 1 tablespoon of water
• 2 teaspoons Italian seasoning
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat. Add butter to the pan and when it's melted, add garlic and sauté for one minute.
2. Add in the shrimp and cook for two minutes on each side, until just cooked through and pink. Do not overcook shrimp! Transfer to a bowl and set aside.
3. Next, sauté the diced onion in the remaining butter. Add the sun dried tomatoes and sauté for 2 minutes.
4. Reduce heat to medium-low, add the half and half and the cornstarch mixture, stirring quickly with a whisk until completely incorporated and bring to a gentle simmer. Stir occasionally while bringing to a simmer after cornstarch is incorporated from the whisking.
5. Add salt and pepper to taste. Add in the parmesan cheese and allow to melt. Add spinach leaves and cook only until wilted.
6. Add the shrimp back into the pan; sprinkle with the Italian seasoning and parsley, and stir through.
7. Cook pasta al dente in a separate pot according to manufacturer instructions. Strain pasta, and add to Tuscan shrimp mixture. Mix well and serve immediately.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 235mgSodium: 1219mgCarbohydrates: 34gFiber: 4gSugar: 13gProtein: 32g