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
Scale
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
