Creamy Tuscan Shrimp Penne

Creamy Tuscan Shrimp Penne with Spinach Recipe

I’ve been seeing Creamy Tuscan Shrimp videos over and over again from different apps and Youtube, because I admit I let Youtube play endless Tasty videos when I’m alone. However, as a rice eating country, the creaminess of the recipe doesn’t make me reach for a bowl of rice. So lucky that I finally Googled creamy+tuscan+shrimp+pasta and ended up with a recipe!

My husband lets me play with food on Sundays we call ‘experiment day’ and I take this time to shop for whatever food item I need for a dish I’d like to try, most of the time requiring something out of the ordinary Filipino pantry items.

So I actually quite followed the recipe almost to a T, but below was my exact recipe for two people. The outcome was a hit, and he thinks I should prepare this for Noche Buena (Christmas Eve dinner) this year, if only my younger brother wasn’t allergic to shrimps! It’s such a fun and easy recipe to make. A noticed I took just under half an hour making this, probably because I was mincing garlic and grating parmesan while waiting for my pasta water to boil. #multitasking

Creamy Tuscan Shrimp Penne

  • Servings: 2
  • Difficulty: Easy
  • Print

Easy creamy tomato shrimp pasta, pair with light white wine.


Recipe Notes: The original recipe called for fresh parsley, but I didn’t find some in the market so I skipped it. Also, I could imagine trying this with sundried tomatoes in place of the canned diced tomatoes, too!


  • 200 grams penne (I used penne ziti)
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • pinch or two of dried chili flakes
  • 10 pieces medium shrimps, peeled and deveined
  • 2 cups spinach
  • 1/2 cup canned diced tomatoes, undrained
  • 1/3 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • salt and pepper to taste


  1. Undercook pasta by a minute in salted water. Reserve 1/3 cup (or more, according to preference) pasta water. Drain and set pasta aside.
  2. Use the same pot, or use a separate skillet: Melt butter on low fire, then cook garlic until aromatic.
  3. Add chili flakes and shrimps, season with salt and pepper. Cook until all sides are pink. Set shrimps aside.
  4. In the same pan/pot where the butter, garlic and shrimp juices are, add spinach and cook until slightly wilted. Season with salt and pepper.
  5. Add diced tomatoes, heavy cream, parmesan cheese, and 1/3 cup pasta water. Simmer for about 5 minutes; stir occasionally so it doesn’t burn.
  6. Add shrimps, simmer for about a minute and then mix penne in. (Optional: Add more pasta water if you want more sauce or to make the sauce thinner. Season with salt and pepper at this point, according to taste.)
  7. Serve with a garnish of more parmesan cheese, and chili flakes if you want more heat in it.



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