Creamy Tuscan Shrimp Linguine
Indulgent creamy shrimp linguine featuring sun-dried tomatoes and spinach in a garlicky Parmesan sauce. A flavorful pasta dish perfect for easy, satisfying weeknight dinners.
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.