As a seasoned American food blogger with years of recipe‑testing under my belt, I’ve learned that the simplest pantry staples often transform into restaurant‑quality dishes with just a few pro techniques. This Creamy Tuscan Garlic Shrimp Pasta is my go‑to for elegant weeknight entertaining or a cozy dinner at home. The secret lies in building layers of flavor: garlic‑infused butter, bright white wine, tangy sun‑dried tomatoes, and just enough cream to coat every strand of fettuccine. Here’s the step‑by‑step approach that never fails:

Ingredients

• 12 oz fettuccine or linguine

• 1 lb large shrimp, peeled and deveined

• 2 Tbsp unsalted butter

• 1 Tbsp olive oil

• 6 garlic cloves, minced

• ½ cup dry white wine (e.g., Pinot Grigio)

• 1 cup heavy cream

• ½ cup low‑sodium chicken broth

• 1 cup chopped fresh spinach

• ¼ cup chopped sun‑dried tomatoes (in oil, drained)

• ½ cup grated Parmesan, plus extra for garnish

• 1 tsp Italian seasoning

• Salt and freshly ground black pepper

• Chopped parsley, for garnish

Step‑by‑Step Process

1. Cook Pasta
   Bring a large pot of well‑salted water to a boil. Cook fettuccine one minute shy of al dente; reserve ½ cup pasta water, drain, and set aside.

2. Sear the Shrimp
   Pat shrimp dry, season with salt, pepper, and a pinch of Italian seasoning. In a large skillet over medium‑high heat, melt 1 Tbsp butter with olive oil. Sear shrimp 1–2 minutes per side until just opaque. Transfer to plate.

3. Build the Sauce
   In same skillet, lower heat to medium. Add remaining butter, then garlic; sauté 30 seconds until fragrant. Pour in white wine and chicken broth, scraping up any browned bits. Simmer 2 minutes to reduce by a third.

4. Finish the Cream
   Stir in heavy cream, sun‑dried tomatoes, and Italian seasoning. Bring to a gentle simmer, then whisk in Parmesan until melted. If sauce is too thick, add reserved pasta water in 1–2 Tbsp increments to reach desired consistency.

5. Combine & Wilt Greens
   Return shrimp to skillet along with spinach. Toss until spinach wilts and shrimp are warmed through. Season to taste with salt and pepper.

6. Toss with Pasta
   Add pasta directly into sauce, tossing until evenly coated. Let rest 1 minute to absorb flavors.

7. Serve
   Divide among warmed bowls, garnish with parsley and extra Parmesan. Serve immediately.

Why It Works

• Deglazing with Wine: Lifts fond for extra depth.

• Sun‑Dried Tomatoes: Provide tangy counterpoint to rich cream.

• Pasta Water: Key to silky sauce that clings.

This creamy, garlicky pasta feels indulgent but comes together in under 30 minutes—proof that restaurant‑style doesn’t require hours in the kitchen.