Description
A delicious and creamy shrimp Tuscan fettuccine recipe featuring succulent shrimp, sun-dried tomatoes, fresh basil, and a rich Parmesan cream sauce that perfectly coats al dente fettuccine pasta, offering a savory Italian-inspired seafood pasta dish.
Ingredients
Scale
Pasta
- 1 pound fettuccine pasta
Shrimp and sauce
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Boil pasta: Fill a large pot with water, add a pinch of salt, and bring it to a boil for cooking the fettuccine.
- Cook pasta: Cook the fettuccine pasta according to the package instructions until al dente, then drain and set aside.
- Heat oil and sauté garlic: In a large skillet, heat olive oil over medium heat, then add minced garlic and sauté for about 1 minute until fragrant.
- Cook shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque, then remove from skillet and set aside.
- Cook tomatoes: In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Add cream and simmer: Reduce heat to low and pour in the heavy cream, stirring constantly for about 2 minutes to combine and slightly thicken.
- Incorporate cheese and herbs: Add grated Parmesan cheese, sun-dried tomatoes, and chopped basil, then season with salt and pepper to taste.
- Simmer sauce: Let the sauce simmer for a few minutes until it thickens slightly, creating a creamy consistency.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss to coat in the creamy Tuscan sauce.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss thoroughly to ensure the pasta is well coated in the sauce.
- Serve: Serve the creamy shrimp Tuscan fettuccine hot, optionally garnished with additional Parmesan cheese and fresh basil leaves. Enjoy!
Notes
- Use fresh basil for the best flavor; dried basil can be substituted but with less intensity.
- Do not overcook the shrimp to keep them tender and juicy.
- Sun-dried tomatoes add a rich, tangy depth—choose ones packed in oil for extra flavor.
- Adjust the consistency of the sauce by adding a splash of pasta water if it becomes too thick.
- Parmesan cheese can be fresh grated or pre-grated; fresh offers better melt and taste.
