This Creamy Tuscan Shrimp Linguine brings together succulent shrimp and al dente linguine in a luscious garlic cream sauce. With vibrant sun-dried tomatoes and fresh spinach, every bite bursts with Mediterranean flavors that transport you straight to the Italian coast.
Perfect for a cozy dinner or when you want to impress without fuss, this dish balances indulgence and simplicity effortlessly. The creamy sauce clings beautifully to the pasta, making every forkful satisfyingly rich and comforting.
- Rich and creamy sauce with flavorful sun-dried tomatoes adds depth and sweetness.
- Quick-cooking shrimp keep this meal ready in under 30 minutes.
- Fresh spinach adds vibrant color and a healthy, leafy touch.
- Perfectly balanced garlic flavor that’s not overpowering.
- Uses simple, pantry-friendly ingredients for easy weeknight cooking.
Ingredients
- Linguine (12 oz): Long, thin pasta that holds creamy sauce perfectly with a tender yet firm texture once cooked.
- Shrimp (1 lb, peeled and deveined): Fresh or thawed medium shrimp lends a sweet seafood flavor and cooks quickly in the skillet.
- Olive oil (2 tbsp): Adds a subtle fruity richness and is perfect for sautéing shrimp and garlic.
- Garlic cloves (3, minced): Provides aromatic, savory depth and a warm pungency that infuses the sauce beautifully.
- Heavy cream (1 cup): Creates a luxuriously thick, velvety sauce to envelop the linguine and shrimp.
- Grated Parmesan (1/2 cup): Sharp, salty cheese that melts into the sauce for umami richness.
- Sun-dried tomatoes (1/4 cup, chopped): Intensely sweet and tangy bites that enhance the sauce with a burst of Mediterranean flavor.
- Fresh spinach (2 cups): Adds vibrant color, mild earthy flavor, and balances the richness of the cream.
Instructions
- Cook Linguine until Al Dente
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Bring a large pot of salted water to a boil and cook linguine according to package instructions until just al dente. Drain the pasta, reserving about one cup of pasta water to adjust the sauce consistency later if needed. This step ensures your pasta has a perfect tender bite and helps tie the sauce and pasta together.
- Sauté Shrimp in Olive Oil
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Heat olive oil in a large skillet over medium-high heat, then add the peeled and deveined shrimp. Cook just until pink and opaque, about 2-3 minutes per side, then remove from the pan to avoid overcooking. This quick searing locks in juiciness and flavor.
- Sauté Garlic to Release Aroma
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In the same skillet, lower heat to medium and sauté minced garlic briefly until fragrant, about 1 minute. This step infuses the oil and sets the foundation for the creamy sauce without burning the garlic, which would create bitterness.
- Create the Cream Sauce
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Pour in heavy cream and stir in grated Parmesan cheese until melted and smooth. Add the chopped sun-dried tomatoes and fresh spinach. Simmer gently, allowing the sauce to thicken and the spinach to wilt. If the sauce seems too thick, stir in reserved pasta water a little at a time to reach your desired consistency. This process builds a luscious, flavorful sauce that clings to the pasta.
- Combine Linguine and Shrimp with Sauce
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Return the cooked shrimp to the skillet and toss everything together with the linguine. Ensure the pasta is well coated, distributing shrimp and veggies evenly. Heat through to meld flavors, then remove from heat to avoid overcooking the shrimp.
- Serve with Extra Parmesan
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Plate the creamy Tuscan shrimp linguine and garnish with extra grated Parmesan if desired. Serve immediately while warm to enjoy the sauce at its creamiest and the shrimp at their tender best.
- Reserve pasta water to adjust sauce consistency perfectly without diluting flavor.
- Do not overcook shrimp; they turn rubbery quickly once overdone.
- Sun-dried tomatoes provide sweetness and tang; adjust quantity to taste.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce and maintain creaminess.
Serving Suggestions
This linguine pairs beautifully with a crisp green salad or garlic bread to soak up the sauce. A light white wine such as Pinot Grigio or Sauvignon Blanc complements the richness of the dish.
- Use fresh shrimp for the sweetest, best texture; frozen works well if thawed properly.
- Grate Parmesan fresh for optimal melting and flavor; avoid pre-grated varieties if possible.
- Sun-dried tomatoes packed in oil offer deeper flavor, but rehydrated dry ones can be used in a pinch.
FAQs
- Can I use a different type of pasta?
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Yes, fettuccine or spaghetti can be substituted easily and will still work well with the creamy sauce.
- Is there a substitute for heavy cream?
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You can use half-and-half or whole milk combined with a tablespoon of flour or cornstarch to thicken, but the sauce won’t be as rich.
- How do I prevent the sauce from separating?
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Simmer the sauce gently on low heat and avoid boiling to keep the cream and cheese from breaking apart.
- Can I add other vegetables?
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Yes! Mushrooms, bell peppers, or zucchini can be sautéed with the garlic to add more texture and flavor.
- How long does this dish take to prepare?
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The entire recipe can be completed in about 25-30 minutes, ideal for a quick weeknight dinner.
- Can I make this gluten-free?
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Use gluten-free linguine or pasta alternatives to accommodate dietary needs without changing the core recipe.
- What can I serve instead of shrimp?
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Grilled chicken or scallops make great protein swaps that complement the creamy sauce well.
Creamy Tuscan Shrimp Linguine
Equipment
- 1 large pot for cooking linguine
- 1 skillet for cooking shrimp and sauce
- 1 colander for draining pasta
Ingredients
- 12 oz linguine
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
Instructions
- Cook linguine according to package directions. Drain, reserving 1 cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté shrimp until pink and cooked through, then remove and set aside.
- In the same skillet, cook minced garlic until fragrant, about 1 minute.
- Stir in heavy cream, grated Parmesan, sun-dried tomatoes, and fresh spinach. Simmer until sauce thickens, adding reserved pasta water as needed for desired consistency.
- Return shrimp to skillet and toss with sauce and linguine until fully combined and heated through.
- Serve warm with extra Parmesan cheese if desired.
Notes
- Use freshly grated Parmesan for best flavor.
- Reserve pasta water to adjust sauce thickness.
- Store leftovers in an airtight container for up to 2 days.
