Cook pasta according to package instructions; drain and set aside.
Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt, pepper, and Italian seasoning, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for another minute.
Pour in heavy cream and chicken broth, stir in Parmesan, and simmer until slightly thickened, about 3–4 minutes.
Add spinach and allow it to wilt. Return shrimp to the skillet and toss everything together.
Combine the cooked pasta with the sauce, ensuring each piece is coated. Taste and adjust seasoning. Serve hot, garnished with parsley or additional Parmesan if desired.
Notes
Tips for Making the Best Creamy Tuscan Shrimp Pasta
Don’t overcook the shrimp; they cook quickly and continue to cook slightly when added back to the sauce.
Reserve a little pasta water to loosen the sauce if it becomes too thick.
Use fresh Parmesan for the creamiest, most flavorful sauce.
Variations and Substitutions
Swap shrimp for chicken or scallops for a different protein twist.
Use half-and-half instead of heavy cream for a lighter version.
Add mushrooms or bell peppers for extra vegetables.
Gluten-free pasta can be used to make this recipe suitable for dietary restrictions.