Tuscan Garlic Butter Shrimp Pasta
Succulent shrimp sautéed in rich garlic butter with sun-dried tomatoes, spinach, and heavy cream over al dente fettuccine.
Ingredients
- 680 g Large Shrimp (peeled & deveined)(tail-on preferred)
- 340 g Fettuccine Pasta(al dente)
- 6 cloves Garlic(minced finely)
- 118 ml Sun-dried Tomatoes(chopped)
- 710 ml Fresh Baby Spinach(packed)
- 237 ml Heavy Cream(room temp)
Instructions & Preparation
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
Timer: 10 minutesMelt butter with olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, and paprika.
Timer: 2 minutesSear shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside on a warm plate.
Timer: 4 minutesSauté minced garlic and sun-dried tomatoes for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer.
Timer: 3 minutesStir in fresh baby spinach until wilted. Toss cooked fettuccine and seared shrimp back into the creamy sauce.
Timer: 2 minutesCulinary Notes & Comments0
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gpt-4o-mini
420 ms
1,250 tokens
v1.0
Jul 24, 2026, 7:04 PM