Creamy Tuscan Shrimp Linguine

Indulge in the rich flavors of Creamy Tuscan Shrimp Linguine, a luxurious yet easy-to-make dish inspired by Italian coastal cuisine. Succulent shrimp, garlic, sun-dried tomatoes, and spinach swim in a velvety Parmesan cream sauce, coating al dente linguine for a restaurant-quality meal at home.

Perfect for date nights or impressing guests, this recipe comes together in 30 minutes with pro tips for the best results!

Recipe Preparation Equipment

• Large skillet or sauté pan (for shrimp & sauce)
• Pot (for boiling linguine)
• Colander (to drain pasta)
• Wooden spoon/spatula
• Measuring cups/spoons
• Cheese grater (for fresh Parmesan)
• Knife & cutting board (for mincing garlic/herbs)

Ingredients

(Serves 4)

For the Shrimp & Pasta:

• 12 oz (340g) linguine (or fettuccine/spaghetti)
• 1 lb (450g) large shrimp, peeled & deveined
• 3 tbsp olive oil (divided)
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for richness)
• 2 cups fresh spinach
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt & black pepper to taste

For the Cream Sauce:

• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese (+ extra for garnish)
• 1 tsp Italian seasoning
• 1 tbsp lemon juice (brightens flavor)

Garnish:

• Fresh basil or parsley, chopped
• Lemon wedges

How to Make Creamy Tuscan Shrimp Linguine (Step-by-Step) ?

Step 1: Cook the Pasta

• Boil linguine in salted water until al dente (follow package timing, usually 9-11 mins). Reserve 1/2 cup pasta water, then drain.

Step 2: Sauté the Shrimp

• Heat 2 tbsp olive oil in a skillet over medium-high. Season shrimp with salt/pepper, then cook 1-2 mins per side until pink. Remove and set aside.

Step 3: Build the Sauce

• In the same pan, add 1 tbsp olive oil, garlic, and red pepper flakes. Sauté 30 sec until fragrant.
• Stir in sun-dried tomatoes, then pour in heavy cream, broth, and Italian seasoning. Simmer 3-4 mins.

Step 4: Combine & Finish

• Reduce heat to low. Add Parmesan, stirring until melted. Toss in spinach until wilted.
• Add cooked linguine and shrimp, tossing to coat. Thin sauce with reserved pasta water if needed.

Step 5: Garnish & Serve

• Drizzle with lemon juice, top with fresh herbs, and extra Parmesan. Serve immediately!

Variations

• Protein Swap: Replace shrimp with chicken, scallops, or mushrooms for a vegetarian twist.
• Dairy-Free: Use coconut milk + nutritional yeast instead of cream/Parmesan.
• Extra Veggies: Add artichokes, roasted bell peppers, or asparagus.
• Spicier Kick: Double red pepper flakes or add a dash of cayenne.
• Wine-Infused: Deglaze pan with 1/4 cup white wine before adding cream.

Cooking Notes

• Shrimp Size Matters: Large (31/40 count) shrimp prevent overcooking. Pat them dry before searing for a better crust.
• Cream Control: Simmer sauce gently to avoid curdling. If too thick, add broth/pasta water; if too thin, reduce longer.
• Pasta Perfection: Undercook linguine by 1 minute it’ll finish cooking in the sauce.
• Garlic Hack: Add half at the start, the rest at the end for layered flavor.
• Spinach Sub: Swap with kale (sauté longer) or arugula (add raw at the end).

Serving Suggestions

• Pairings: Serve with garlic bread, a crisp white wine (Pinot Grigio), or a simple arugula salad.
• Presentation: Twirl linguine with tongs into nests, arranging shrimp on top. Drizzle extra sauce and sprinkle herbs.
• Leftovers: Store in an airtight container for up to 2 days (reheat gently with a splash of cream).

Helpful Tips

• Fresh vs. Frozen Shrimp: Thaw frozen shrimp overnight in the fridge for best texture.
• Sun-Dried Tomato Tip: Use oil-packed for depth; rehydrate dry ones in warm water first.
• Parmesan Quality: Freshly grated melts smoother than pre-shredded (which contains anti-caking agents).
• Timing: Prep all ingredients before cooking this dish comes together fast!
• Acid Balance: Lemon juice cuts richness; adjust to taste.

Tips for the Best Creamy Tuscan Shrimp Linguine

1. Don’t overcrowd the pan when searing shrimp to avoid steaming.
2. Reserve pasta water the starch helps the sauce cling to noodles.
3. Underseason the sauce slightly Parmesan adds saltiness.
4. Toss pasta in the sauce off-heat to prevent clumping.
5. Garnish just before serving to keep herbs vibrant.

Related Recipes :

• Delicious Shrimp Scampi Recipe
• Easy Shrimp Tacos with Cilantro Lime Sauce Recipe
• Easy Chicken Tortilla Soup Recipe
• Easy Yaki Udon Recipe
• Easy Chicken and Sausage Gumbo Recipe

FAQs

Q: Can I use milk instead of heavy cream?
A: Yes, but sauce will be thinner. Simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Q: How do I prevent rubbery shrimp?
A: Cook just until opaque (1-2 mins per side). Overcooking makes them tough.

Q: Can I make this ahead?
A: Best served fresh, but reheat gently with extra broth/cream.

Conclusion

This Creamy Tuscan Shrimp Linguine is a foolproof way to bring gourmet Italian flavors to your table. With its luscious sauce, plump shrimp, and vibrant veggies, it’s a meal that feels indulgent yet comes together effortlessly.

Try the variations, follow the tips, and savor every bite!

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