This Sun-Dried Tomato Shrimp Fettuccine comes together with simple ingredients that build beautiful flavor. Shrimp are quickly sautéed in butter with shallots and garlic, then simmered in a light broth that turns silky as it cooks. Sun-dried tomatoes and juicy diced tomatoes add depth and brightness, while fresh spinach melts into the sauce and coats the pasta.
The result is a comforting, balanced dish that feels special but is easy enough for any night of the week and its perfect for pasta night!
Author’s Note
Pasta and shrimp have always been comfort food for me. There’s just something about a warm bowl of pasta with tender shrimp and a flavorful sauce that feels both cozy and satisfying without being too heavy. Whenever I’m craving something comforting but still simple enough for a weeknight, this is one of the dishes I come back to.
I first published this recipe back in 2018, and now eight years later and after many changes over the years, I’ve gone back and given it a full refresh. I retested the timing, clarified the steps, and made sure everything reflects how I actually cook it today. It’s still the same comforting pasta we love, just updated to be even easier and more reliable for you to make at home.
Recipes for the perfect pasta night dinner
Ingredient Notes
- Fettuccine – this pasta works beautifully here because the wider noodles hold onto the sauce and shrimp. You can substitute linguine, spaghetti, or a gluten-free pasta if needed.
- Shrimp – to make it easier I used peeled and deveined shrimp. Fresh or frozen both work, just thaw frozen shrimp completely and pat dry so they sauté instead of steaming.
- Butter – butter is the base of the sauce and adds richness while helping the shallots and garlic soften and release their flavor. Don’t skip it, this makes the sauce silky and balanced.
- Shallots – they bring a mild sweetness that’s softer than onion and perfect for a light pasta sauce. If you don’t have them, a small onion can work.
- Garlic – I always say measure the garlic with your heart. Use freshly minced or chopped garlic for best flavor.
- Cherry tomatoes – these soften and lightly burst as they cook, adding brightness, freshness, and a bit of natural sweetness to balance the richness of the butter and shrimp.
- Sun-dried tomatoes (whole) – it adds concentrated tomato flavor and a slightly chewy texture that makes the dish more interesting. Oil-packed tomatoes work best.
- Sun-dried tomato preserve/paste – this is like a concentrated tomato base that adds color, depth, and richness to the sauce. It helps tie everything together and boosts the overall tomato flavor without making the sauce heavy.
- Fresh spinach – spinach wilts quickly into the pasta and adds a fresh, slightly earthy contrast to the richness of the sauce.
- Chicken broth or vegetable broth – it helps create a light, flavorful sauce and keeps the dish from feeling too heavy. Use whichever you prefer.
- Parmesan cheese – adds a salty, nutty finish and helps thicken the sauce slightly when tossed with the pasta. Freshly grated tastes best.
- Parsley – stir some in while sautéing for flavor and sprinkle more on top before serving.
- Salt, pepper, and red pepper flakes – season to taste. Red pepper flakes add just a gentle warmth. Adjust depending on how spicy you like it
Silvia’s best tips
✔️ Pat shrimp dry before cooking so they sauté instead of releasing water
✔️ Cook shrimp just until pink. Overcooked shrimp turn rubbery and no one likes that
✔️ Add pasta directly to the shrimp and veggies pan instead of plating separately
✔️ Use pasta water gradually, you want silky, not soupy meal
✔️ Taste before serving. Adjust the red pepper flakes and parmesan cheese to taste
SHRIMP FETTUCCINE VARIATIONS AND SUBSTITUTIONS
👉🏻 Swap fettuccine for linguine, spaghetti, or gluten-free pasta
👉🏻 Add mushrooms or roasted peppers for more vegetables
👉🏻 Sprinkle with parmesan if you like a richer finish
👉🏻 Use half shrimp, half scallops for a seafood twist
👉🏻 Add white wine before the tomatoes for extra flavor depth
Recipe shortcut
If you love easy kitchen shortcuts, keeping herbs frozen in oil is one of my favorite tricks. It adds instant flavor and saves time when cooking. If you haven’t tried it yet, here’s my step-by-step guide on how to freeze fresh herbs in oil.
FOR THIS RECIPE YOU’LL NEED
For long pasta like fettuccine I like to used my Viking 5-Ply 6.4 Quart Pan with Lid, instead of the classic pasta pot that’s deep but not wide.
To sauté the shrimp and veggies I used my Viking 12 Inch Fry Pan with Copper Handle this pan can handle some heat and cooks everything evenly and beautifully.
Stainless Steel Serving Utensils, I just love this gold set!
5 Quart Stainless Steel Gold Colander
And a Box Cheese Grater. This wooden grater is the closest I could find to what I have.
Storage and Reheating Instructions
To store:
Let the pasta cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Because the sauce is light and broth-based, it may thicken slightly in the fridge.
To reheat on the stove (best method):
Add the pasta to a skillet over medium-low heat with a splash of broth or water. Stir gently until warmed through. This helps loosen the sauce and keeps the shrimp from overcooking.
To reheat in the microwave:
Place in a microwave-safe bowl, add a small splash of broth or water, and cover loosely. Heat in 30–45 second intervals, stirring between each, until warm.
💡 Tip:
If you know you’ll have leftovers, slightly undercook the pasta the first time. This way the pasta will reheat much better.
Can this pasta be frozen?
This dish is best enjoyed fresh or refrigerated. Shrimp can become rubbery after freezing and reheating, and the pasta texture may soften.
You may also like these shrimp recipes
If shrimp is one of your go-to proteins (it definitely is in my kitchen), here are a few more easy and flavorful ways to keep it on the menu:
Shrimp Spaghetti Aglio e Olio – simple, garlicky, and perfect when you want something quick but satisfying
Shrimp Scampi Pasta – buttery, bright, and always a crowd-pleaser for pasta night
Shrimp Avocado Cucumber Salad – fresh, light, and great for warmer days or easy lunches
👉 Sheet Pan Hawaiian Shrimp – sweet, savory, and one of my favorite low-effort dinners
Sun Dried Tomato Shrimp Fettuccine
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb shrimp peeled, deveined
- 4 tbsp butter
- 1 shallot diced
- 4 cloves garlic minced
- 1/2 cup sun dried tomato (whole) chopped
- 3 tbsp sun dried tomato (preserves)
- 1 cup cherry tomato halved
- 1/2 cup chicken or vegetable broth
- 2 cups fresh spinach
- 1 pinch sea salt and pepper
- 1/2 tsp red pepper flakes
- 1/2 cup parmesan cheese
- fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper and cook until the shrimp turn pink and opaque, about 3–4 minutes. Then transfer the shrimp to a plate
- To the same skillet melt the butter. Add in shallots and garlic, sauté until golden and fragrant.
- Stir in the sun-dried tomatoes chopped, preserved sun dried tomato, diced tomatoes and some fresh chopped parsley. Reduce heat to low and let the sauce simmer for about 5 minutes so the flavors blend.
- Add the shrimp back to the skillet, the spinach, broth and about half of the reserved pasta water, stirring until the spinach wilts and the sauce loosens slightly.
- Add the drained pasta directly to the skillet and toss until everything is evenly coated. Add more pasta water as needed to reach your preferred sauce consistency.
- Finish with red pepper flakes, fresh parsley, and parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yumm! This fettuccine looks really amazing.
Thanks ladies, so glad you liked it!! 🙂
Thanks ladies, I am so glad you liked it!