Garlic Butter Tuscan Shrimp Scampi with Pappardelle

This Garlic Butter Tuscan Shrimp Scampi with Pappardelle is the kind of pasta dish that feels special enough for a dinner party yet comes together in about half an hour.

Seared jumbo shrimp, wide ribbons of fresh pasta, and a luscious garlic Parmesan cream sauce loaded with sun-dried tomatoes and spinach—every bite is rich, savory, and deeply satisfying.

Imagine twirling wide pappardelle ribbons coated in a silky garlic cream sauce, punctuated by sweet sun-dried tomatoes and tender baby spinach, topped with perfectly seared jumbo shrimp. That is this dish. It is inspired by the flavors of Tuscany—garlic, butter, white wine, and Parmesan—combined with the beloved shrimp scampi technique.

The result is a restaurant-quality meal that is surprisingly simple to make at home. The key is to sear the shrimp briefly for maximum flavor, then build a quick sauce in the same skillet. With fresh pasta cooking in minutes, this dinner is ideal for a weeknight indulgence or a special occasion.

Ingredients

Why this recipe works

Searing the shrimp in olive oil and butter creates a golden-brown crust and deep, savory flavor. The quick cooking time—just 90 seconds per side—keeps the shrimp tender and juicy, not rubbery. This step also leaves behind browned bits in the skillet that become the foundation of the sauce.

Building the sauce in the same pan after searing the shrimp captures all those flavorful browned bits. Deglazing with white wine lifts them into the sauce, adding complexity.

The cream and Parmesan create a velvety texture that clings to the wide pappardelle ribbons, while the sun-dried tomatoes provide bursts of tangy sweetness and the spinach adds a fresh, earthy note.

Notes and substitutions

Fresh pappardelle is ideal here because its wide, ribbon-like shape holds the creamy sauce beautifully. If fresh pappardelle is unavailable, dried pappardelle or fettuccine works well; just cook according to package directions until al dente. Use high-quality Parmesan and grate it yourself for the best melt and flavor.

Sun-dried tomatoes packed in oil are recommended; drain them before chopping. Dry-packed sun-dried tomatoes can be rehydrated in hot water or wine.

For a non-alcoholic version, substitute the white wine with chicken or vegetable broth plus a teaspoon of lemon juice. Heavy cream gives the sauce its luxurious body; half-and-half will work but yields a thinner sauce.

• fresh pappardelle: Dried pappardelle or fettuccine works well; cook according to package directions until al dente.
• dry white wine: Use chicken or vegetable broth plus a teaspoon of lemon juice for a non-alcoholic substitute.
• heavy cream: Half-and-half or whole milk with a tablespoon of flour can be used, but the sauce will be thinner.
• sun-dried tomatoes: Cherry tomatoes, halved and sautéed briefly, can replace sun-dried tomatoes for a fresher flavor.

Equipment

• Large skillet
• Large pot for pasta
• Colander
• Tongs
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board