There’s something irresistible about silky sauces coating twirls of pasta. When you marry juicy shrimp, sun-dried tomatoes, and wilted baby spinach with a creamy garlic Parmesan sauce, then serve it over delicate angel hair noodles, you’ve got Creamy Tuscan Shrimp over Angel Hair Pasta — a soul-warming dinner that stuns with both taste and simplicity. This dish feels like a fancier restaurant meal, yet I promise, it’s a breeze to craft in your own kitchen, especially on a busy weeknight!
Why You Will Love This Recipe
- Quick and Fuss-Free: Ready in well under an hour, but elegant enough for guests.
- Restaurant-Quality at Home: Creamy, rich, and deeply satisfying.
- Flexible: Easily tailored to your tastes or dietary needs.
- Nutrient-Rich: Shrimp offers lean protein, while spinach and tomatoes pack vitamins and antioxidants.
- Minimal Clean Up: One skillet, one pot — that’s culinary magic!
Ingredients
- 1 pound (450g) large raw shrimp, peeled and deveined
- 10 ounces (280g) angel hair pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved, or 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 2 cups fresh baby spinach, loosely packed
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- Zest of 1 lemon (optional, for extra brightness)
How to Make (Step-by-Step)
Step 1: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp dry; season with salt, pepper, and half the Italian seasoning.
Step 3: Add shrimp to the skillet in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and cover lightly to keep warm.
Step 4: In the same skillet, lower heat to medium. Add garlic, stirring for 30 seconds until fragrant (don’t let it brown!). Add tomatoes (or sun-dried tomatoes) and cook for 2-3 minutes, letting them soften and release their juices.
Step 5: Pour in chicken broth, scraping up any browned bits, then add heavy cream. Stir in remaining Italian seasoning and Parmesan.
Step 6: Simmer 2-3 minutes until sauce thickens slightly. Add spinach and cook until just wilted.
Step 7: Return cooked shrimp (and any juices!) to the skillet. Add drained pasta, tossing everything gently to coat. If needed, loosen with reserved pasta water, 1-2 tablespoons at a time.
Step 8: Taste for salt and pepper. Finish with fresh parsley and optional lemon zest.
Step 9: Serve immediately, twirling generous portions onto each plate and perhaps a little extra sprinkle of cheese if you’re feeling indulgent!
Expert Tips
- Don’t overcook the shrimp — they only need a couple of minutes per side. Look for that telltale pink pop, then pull them from the pan!
- Use freshly grated Parmesan for the silkiest sauce. Pre-shredded cheese doesn’t melt as smoothly.
- The key to a luscious sauce is patience — let it reduce and thicken gently.
- Always save some pasta water! It’s like liquid gold for loosening and bringing your finished dish together.
- Want to save time? Buy shrimp that’s already peeled and deveined.
Recipe Variations
- Switch the Protein: Try scallops, cooked chicken slices, or even a can of good-quality tuna.
- Go Veggie: Swap shrimp for sautéed mushrooms and bell peppers, then stir in artichoke hearts for a meatless Tuscan pasta.
- Lactose-Free: Use coconut cream and a dairy-free Parmesan alternative.
- Whole Grain: Sub in whole wheat or gluten-free angel hair.
- Add Extra Veggies: Try zucchini ribbons, roasted red peppers, or asparagus tips for even more color and flavor.
Storage and Reheating
- Fridge: Cooled leftovers keep beautifully in an airtight container for up to 2 days.
- Reheat: Add a splash of broth or milk to a skillet and gently rewarm on low, tossing frequently.
- Freezing: Not recommended, as creamy sauces often separate when thawed. Enjoy fresh!
Serving Suggestions
- Pair with a leafy green salad tossed in balsamic vinaigrette for brightness.
- Add rustic bread to mop up every bit of sauce (no judgment here!).
- A sprinkle of extra herbs and squeeze of lemon instantly elevates each bowl.
Description
There’s something irresistible about silky sauces coating twirls of pasta. When you marry juicy shrimp, sun-dried tomatoes, and wilted baby spinach with a creamy garlic Parmesan sauce, then serve it over delicate angel hair noodles, you’ve got Creamy Tuscan Shrimp over Angel Hair Pasta — a soul-warming dinner that stuns with both taste and simplicity. This dish feels like a fancier restaurant meal, yet I promise, it’s a breeze to craft in your own kitchen, especially on a busy weeknight!
Ingredients
Instructions
-
Step 1
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
-
Step 2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp dry; season with salt, pepper, and half the Italian seasoning.
-
Step 3
Add shrimp to the skillet in a single layer. Cook 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and cover lightly to keep warm.
-
Step 4
In the same skillet, lower heat to medium. Add garlic, stirring for 30 seconds until fragrant (don’t let it brown!). Add tomatoes (or sun-dried tomatoes) and cook for 2-3 minutes, letting them soften and release their juices.
-
Step 5
Pour in chicken broth, scraping up any browned bits, then add heavy cream. Stir in remaining Italian seasoning and Parmesan.
-
Step 6
Simmer 2-3 minutes until sauce thickens slightly. Add spinach and cook until just wilted.
-
Step 7
Return cooked shrimp (and any juices!) to the skillet. Add drained pasta, tossing everything gently to coat. If needed, loosen with reserved pasta water, 1-2 tablespoons at a time.
-
Step 8
Taste for salt and pepper. Finish with fresh parsley and optional lemon zest.
-
Step 9
Serve immediately, twirling generous portions onto each plate and perhaps a little extra sprinkle of cheese if you’re feeling indulgent!
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 180mg60%
- Total Carbohydrate 58g20%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 32g64%
- Vitamin C 18 mg
- Calcium 210 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- The sauce is intentionally rich. If you want it lighter, swap some cream for half and half.
- Sun-dried tomatoes bring deep flavor, but fresh tomatoes offer sweetness. Pick what you love — or use both!
