Creamy Tuscan Shrimp Linguine Recipe
If you’re searching for a showstopping pasta dish that’s ready in just 30 minutes, look no further than Creamy Tuscan Shrimp Linguine. This irresistible recipe combines juicy shrimp, sun-dried tomatoes, baby spinach, and a luxurious Parmesan cream sauce, all tossed with perfectly cooked linguine. It’s a meal that feels fancy enough for date night, yet simple enough for a busy weekday, and every bite is brimming with bold, savory flavors that’ll have everyone at the table swooning.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role—bringing color, richness, and a fresh pop of flavor to every forkful. Gather these simple items and you’ll be on your way to a truly memorable Creamy Tuscan Shrimp Linguine.
- Linguine pasta: The perfect noodle for soaking up every bit of that creamy sauce; other long pastas work in a pinch, but linguine’s flat shape holds sauce beautifully.
- Olive oil: Adds a fruity, savory base for sautéing and keeps the shrimp tender.
- Large shrimp (peeled and deveined): Quick-cooking and succulent, shrimp make this dish feel extra special.
- Garlic (minced): Provides that classic Italian aroma and flavor—don’t skimp here!
- Salt: Essential for seasoning each layer and enhancing the natural flavors of the seafood and sauce.
- Black pepper: Adds gentle warmth and depth to the entire dish.
- Red pepper flakes (optional): For a subtle heat that makes the creamy sauce even more exciting.
- Sun-dried tomatoes (drained and sliced): Bring a sweet-tart punch and gorgeous color contrast.
- Baby spinach: Wilts down beautifully into the sauce, adding freshness and a pop of green.
- Heavy cream: The secret to that dreamy, luxurious sauce—don’t worry, it’s worth every calorie.
- Grated Parmesan cheese: Salty, nutty, and the key to a glossy, thick sauce.
- Pasta water (reserved): A splash helps the sauce cling to the pasta for that restaurant-worthy finish.
- Fresh lemon juice: Brightens the entire dish and balances the richness of the cream.
- Chopped fresh basil or parsley (for garnish): Adds a fragrant, colorful finishing touch.
How to Make Creamy Tuscan Shrimp Linguine
Step 1: Cook the Linguine
Bring a big pot of salted water to a boil and cook the linguine until it’s just al dente, following the package instructions. Don’t forget to scoop out about 1/4 cup of that starchy pasta water before draining—the secret weapon for a silky sauce. Set the cooked pasta aside while you build the rest of the dish.
Step 2: Sauté the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer, then sprinkle with salt, pepper, and a dash of red pepper flakes if you like a little kick. Cook the shrimp for 2–3 minutes per side until they’re pink and opaque—don’t overcook, as they’ll keep cooking a bit later. Once done, transfer the shrimp to a plate and keep them handy.
Step 3: Build the Flavor Base
Using the same skillet (hello, flavor!), add the minced garlic and sun-dried tomatoes. Sauté for about a minute until the garlic is fragrant—this is when your kitchen starts to smell heavenly. Add the baby spinach and toss until it just begins to wilt, soaking up all that garlicky tomato flavor.
Step 4: Make the Creamy Sauce
Pour in the heavy cream and bring everything to a gentle simmer. Stir in the grated Parmesan cheese, letting it melt into the cream to create a rich, velvety sauce. If the mixture seems a bit thick, now’s the time to splash in a little reserved pasta water to get that perfect, glossy consistency.
Step 5: Toss and Finish
Add the cooked linguine into the skillet and toss to coat every strand in that luscious sauce. Return the shrimp to the pan, pour in the fresh lemon juice, and simmer for another minute or two until everything is heated through and glistening. Taste and adjust seasoning if needed, then serve your Creamy Tuscan Shrimp Linguine right away, topped with plenty of chopped herbs and extra Parmesan for good measure.
How to Serve Creamy Tuscan Shrimp Linguine
Garnishes
Freshly chopped basil or parsley brings a burst of color and a lovely herbal aroma to your Creamy Tuscan Shrimp Linguine. A generous shower of extra Parmesan is always welcome, and if you want to really impress, a light drizzle of good olive oil right before serving makes everything shine.
Side Dishes
Pair this pasta with a crisp green salad dressed simply with lemon and olive oil, or serve it alongside roasted asparagus or steamed green beans for a pop of vegetables. Warm, crusty bread is perfect for mopping up every last drop of that luscious sauce—trust me, you won’t want to waste a bit!
Creative Ways to Present
For a dinner party, swirl the linguine into individual nests on each plate and top with shrimp and herbs for a restaurant-style look. If you’re serving family-style, pile everything high in a beautiful serving bowl, letting the colors and textures tempt your guests. You can even spoon Creamy Tuscan Shrimp Linguine into shallow bowls for a cozy, rustic vibe that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Let your Creamy Tuscan Shrimp Linguine cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days. The flavors deepen as it sits, making leftovers a real treat for lunch or a quick dinner.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers if needed. Portion the pasta into freezer-safe containers and freeze for up to one month. Be aware that the creamy sauce may separate a bit upon thawing, but a gentle stir while reheating helps bring it back together.
Reheating
To reheat, add a splash of milk or cream to the pasta and warm gently in a skillet over low heat, stirring frequently. This helps revive the creamy texture and keeps the shrimp from becoming rubbery. Avoid microwaving for long periods, as it can overcook the shrimp and dry out the sauce.
FAQs
Can I use frozen shrimp for Creamy Tuscan Shrimp Linguine?
Absolutely! Just thaw the shrimp completely, pat them dry, and proceed with the recipe as directed. Frozen shrimp are convenient and work beautifully in this dish.
What can I substitute for heavy cream?
If you’d like a lighter version, you can use half-and-half or even whole milk, though the sauce will be thinner and less rich. Adding a pat of butter can help boost the creaminess.
Are there other vegetables I can add?
Definitely. Try tossing in chopped artichoke hearts, roasted red peppers, or mushrooms for added flavor and texture. Creamy Tuscan Shrimp Linguine is quite flexible—feel free to make it your own!
Can I make this dish gluten-free?
Yes! Simply swap the regular linguine for your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, so you can enjoy Creamy Tuscan Shrimp Linguine without worry.
How do I prevent the shrimp from overcooking?
Keep a close eye while sautéing and remove them from the skillet as soon as they turn pink and opaque. They’ll finish cooking gently in the sauce at the end, ensuring they stay juicy and tender.
Final Thoughts
If you’re craving a comforting, flavor-packed meal that’s quick to prepare and sure to impress, Creamy Tuscan Shrimp Linguine is the answer. Gather your favorite people, pour a glass of wine, and enjoy every twirl of this dreamy pasta—you’ll want to make it again and again!
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Creamy Tuscan Shrimp Linguine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Tuscan Shrimp Linguine is a delicious Italian-American pasta dish featuring tender shrimp cooked in a rich, garlicky cream sauce with sun-dried tomatoes, fresh spinach, and Parmesan cheese. This easy-to-make, flavorful meal combines the subtle heat of red pepper flakes and a hint of lemon juice for brightness, perfect for a comforting seafood dinner.
Ingredients
Pasta
- 8 ounces linguine pasta
Shrimp and Seasoning
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Vegetables and Extras
- 1/2 cup sun-dried tomatoes, drained and sliced
- 2 cups baby spinach
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- 1 tablespoon fresh lemon juice
Garnish
- Chopped fresh basil or parsley
- Extra Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water, and set aside.
- Cook Shrimp: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, black pepper, and red pepper flakes if using. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and transfer them to a plate.
- Sauté Garlic and Tomatoes: In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Cook Spinach: Add the baby spinach to the skillet and cook until wilted, stirring frequently, which should take about 2 minutes.
- Make Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir continuously while adding the grated Parmesan cheese, mixing until the cheese fully melts and the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked linguine to the skillet and toss well to coat the pasta in the creamy sauce. Use the reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Combine Shrimp and Finish: Return the cooked shrimp to the skillet and stir in the fresh lemon juice. Allow the mixture to simmer for 1–2 minutes until everything is heated through and well combined.
- Serve: Serve the creamy Tuscan shrimp linguine immediately, garnished with chopped fresh basil or parsley and additional Parmesan cheese if desired.
Notes
- For added richness, stir in a tablespoon of butter just before serving.
- You can substitute half-and-half for a lighter version, though the sauce will be thinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 225mg
