Flavorful Tuscan Butter Shrimp Recipe Perfect for Easy Angel Hair Pasta Dinner for Two

Let me tell you, the smell of garlic sizzling in butter combined with the subtle tang of sun-dried tomatoes is enough to make anyone’s mouth water. The first time I whipped up this Tuscan butter shrimp with angel hair pasta, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make her own version of shrimp pasta, but this recipe adds a richer, creamier twist that I wish I’d discovered sooner.

Honestly, my family couldn’t stop sneaking shrimp off the pan while I was plating, and I can’t really blame them. It’s dangerously easy to make but tastes like you spent hours in the kitchen. Perfect for a cozy date night or to brighten up your Pinterest dinner board, this flavorful Tuscan butter shrimp with angel hair pasta for two has become a staple for our family gatherings and last-minute special meals. I’ve tested this recipe more times than I can count (all in the name of research, of course), and it’s consistently a hit that feels like a warm hug on a plate.

Why You’ll Love This Recipe

Cooking this flavorful Tuscan butter shrimp recipe is like getting a restaurant-quality dinner without the fuss. I say that from experience, having tried many shrimp pasta dishes over the years and tweaking this one until it was just right. Here’s why you’re going to want to make it ASAP:

• Quick & Easy: Comes together in under 30 minutes — perfect for busy weeknights or when you crave something fancy but fast.
• Simple Ingredients: No crazy grocery store runs. You likely have garlic, butter, and shrimp ready to go.
• Perfect for Two: Tailored portion size means no leftovers to worry about.
• Crowd-Pleaser: Kids and adults rave about the creamy sauce and tender shrimp every time.
• Unbelievably Delicious: The tangy sun-dried tomatoes and fresh spinach balance the buttery sauce perfectly for a flavor punch.

This isn’t just any shrimp pasta. What makes it different? The butter sauce is infused with garlic and sun-dried tomatoes, creating a depth of flavor that’s both rich and bright. Plus, tossing in fresh spinach adds a lovely pop of color and a nutritional boost. Close your eyes after the first bite, and you’ll feel like you’re sitting at a cozy Tuscan trattoria (without leaving your kitchen). It’s comfort food, reimagined for quick, satisfying dinners that impress without stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at any grocery store.

• Shrimp: 12 oz (340 g), peeled and deveined, preferably medium-sized (fresh or thawed frozen shrimp work well)
• Angel Hair Pasta: 6 oz (170 g), cooks quickly and pairs beautifully with the buttery sauce
• Unsalted Butter: 4 tablespoons (adds richness and silky texture to the sauce)
• Garlic: 3 cloves, minced (the aromatic backbone of the dish)
• Sun-Dried Tomatoes: 1/4 cup, chopped (packed in oil for best flavor)
• Fresh Spinach: 2 cups, roughly chopped (adds freshness and vibrant color)
• Heavy Cream: 1/2 cup (helps create that luscious, creamy sauce)
• Parmesan Cheese: 1/4 cup, freshly grated (for a nutty, salty finish)
• Italian Seasoning: 1 teaspoon (a blend of oregano, basil, and thyme — I love McCormick’s Italian Seasoning for this)
• Red Pepper Flakes: 1/4 teaspoon (optional, for a subtle kick)
• Lemon Juice: 1 tablespoon, fresh (brightens the dish and balances richness)
• Salt and Black Pepper: to taste
• Olive Oil: 1 tablespoon (for sautéing)

Substitution tip: You can swap heavy cream with half-and-half for a lighter sauce, or use dairy-free coconut cream if avoiding dairy. If gluten is a concern, gluten-free angel hair pasta or spiralized zucchini noodles make excellent alternatives.

Equipment Needed

• Large skillet or sauté pan: Preferably non-stick or stainless steel for even cooking and easy cleanup.
• Medium pot: For boiling the angel hair pasta.
• Colander: To drain the pasta.
• Measuring cups and spoons: For precise ingredient amounts.
• Wooden spoon or silicone spatula: Ideal for stirring the sauce without scratching your pan.
• Sharp knife and cutting board: For prepping garlic, tomatoes, and spinach.

If you don’t have a large skillet, a wide frying pan works fine — just be careful not to overcrowd when cooking shrimp. Personally, I like using a heavy-bottomed pan because it holds heat well and prevents hot spots, so your shrimp get that perfect sear.

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil. Add 6 oz (170 g) of angel hair pasta and cook according to package instructions, usually 2-3 minutes, until al dente. Drain and set aside, reserving 1/4 cup (60 ml) of pasta water.
2. Prepare the shrimp: While pasta cooks, pat 12 oz (340 g) of shrimp dry with paper towels. Season lightly with salt, pepper, and 1/2 teaspoon of Italian seasoning.
3. Sauté aromatics: Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Once melted and hot, add 3 cloves minced garlic and cook for about 30 seconds until fragrant — don’t let it burn!
4. Cook shrimp: Add shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink and slightly golden, then flip and cook for another 1-2 minutes. Remove shrimp from skillet and set aside.
5. Make the sauce: In the same skillet, add remaining 2 tablespoons butter. Stir in 1/4 cup chopped sun-dried tomatoes and cook for 1 minute to release their flavor. Pour in 1/2 cup heavy cream and 1 tablespoon fresh lemon juice, stirring gently. Simmer for 2-3 minutes until the sauce thickens slightly.
6. Add cheese and spinach: Stir in 1/4 cup freshly grated Parmesan cheese and 2 cups chopped fresh spinach. Cook for another 1-2 minutes until spinach wilts.
7. Combine everything: Return shrimp to the skillet, add cooked angel hair pasta, and toss gently to coat. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
8. Season and finish: Sprinkle in remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), and additional salt and black pepper to taste. Toss once more and remove from heat.
9. Serve immediately: Divide pasta and shrimp between two plates. Garnish with extra Parmesan or a sprinkle of fresh parsley if you have it on hand.

Pro tip: Don’t overcook the shrimp—they turn rubbery fast. They’re done when they curl into a loose “C” shape and turn pink. Also, reserving pasta water is a game-changer for perfect sauce texture!

Cooking Tips & Techniques

Honestly, cooking shrimp can be tricky if you’re new to it, but here’s what I’ve learned after plenty of trial and error. First, always pat your shrimp dry before seasoning and cooking—wet shrimp steam instead of sear. You want that light golden crust.

Use medium heat; too high and your garlic burns, too low and you won’t get that nice sear. Also, add the garlic after the butter is melted but before the shrimp, so it releases all those lovely aromas without turning bitter.

When making the sauce, keep it at a gentle simmer. Heavy cream can curdle if boiled too hard, and that’s no fun. Stir often, and add pasta water slowly to loosen the sauce without watering down flavor.

Timing is everything: I like to start the sauce as soon as shrimp come out of the pan so everything stays hot and fresh. Multitasking here saves time, and your dinner lands on the table fast. Lastly, taste as you go! Adjust salt and acidity with lemon juice to keep the flavors bright and balanced.

Variations & Adaptations

This flavorful Tuscan butter shrimp recipe is very adaptable, so you can mix it up depending on your mood or dietary needs.

• Low-carb option: Swap angel hair pasta for zucchini noodles or shirataki noodles for a lighter dish.
• Dairy-free variation: Use coconut cream or cashew cream instead of heavy cream, and omit Parmesan or use a plant-based alternative.
• Spicy twist: Add more red pepper flakes or a dash of cayenne pepper to the sauce for a fiery kick.
• Vegetarian version: Replace shrimp with sautéed mushrooms or artichoke hearts for a savory, meat-free option.
• Seasonal swap: In summer, fresh sun-ripened tomatoes can replace sun-dried ones for a fresher, lighter flavor.

One time, I tried tossing in some roasted red peppers and it added a smoky sweetness that worked surprisingly well. Feel free to experiment with your favorite herbs, too — basil or thyme bring a slightly different aroma that’s just as delicious.

Serving & Storage Suggestions

This dish shines best when served hot and fresh. Plate it with a sprinkle of extra Parmesan and maybe a wedge of lemon for those who want a little extra zing. Pair with a crisp green salad or garlic bread to round out the meal.

If you have leftovers (not likely, but it happens), store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce and avoid drying out the shrimp. Microwave works too, but be careful not to overdo it.

Flavors actually deepen after sitting overnight, so if you’re okay with cold pasta salad vibes, it can be a tasty next-day lunch. Just remember, angel hair pasta tends to clump when cold, so a quick toss with olive oil before storing helps keep it separate.

Nutritional Information & Benefits

Per serving (approximate): 450 calories, 30g protein, 35g carbs, 18g fat.

This recipe is a great source of lean protein thanks to the shrimp, which is low in calories but rich in omega-3 fatty acids and vitamin B12. The spinach adds iron and fiber, while garlic and sun-dried tomatoes bring antioxidants and a boost of flavor without extra sodium.

It’s naturally gluten-free if you swap the pasta for a gluten-free option, making it friendly for many dietary needs. Just watch the dairy if you’re lactose intolerant, and use suitable substitutes as suggested.

Conclusion

So there you have it—a flavorful Tuscan butter shrimp recipe that’s perfect for an easy angel hair pasta dinner for two. It’s quick, simple, and packed with rich, comforting flavors that never get old. I love how versatile this dish is, letting you tweak it to your taste or dietary needs without losing any of the magic.

Honestly, it’s one of those recipes I keep coming back to when I want something special without the fuss. Go ahead, try it out, and don’t be shy about making it your own. If you do, I’d love to hear how you customized it or what tips you picked up along the way. Share your thoughts, questions, or adaptations in the comments below — let’s keep the conversation cooking!

Remember, good food is meant to be enjoyed, shared, and savored. Happy cooking!

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes! Just thaw the shrimp completely and pat them dry before cooking to avoid excess moisture and sogginess.

What can I substitute if I don’t have sun-dried tomatoes?

Fresh cherry tomatoes or roasted red peppers make good alternatives, though the flavor will be milder without the concentrated tanginess.

How do I prevent angel hair pasta from sticking together?

Cook it just until al dente, rinse briefly with warm water if not serving immediately, and toss with a little olive oil to keep strands separate.

Can I prepare this recipe ahead of time?

You can prep the shrimp and sauce components separately, but it’s best to combine and serve right before eating for maximum freshness.

Is there a way to make this recipe spicier?

Absolutely! Add more red pepper flakes, a pinch of cayenne, or even a dash of hot sauce to the sauce while cooking.

Print