Ingredients
For the Shrimp & Pasta:
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12 oz (340g) linguine (or fettuccine/spaghetti)
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1 lb (450g) large shrimp, peeled & deveined
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3 tbsp olive oil (divided)
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4 garlic cloves, minced
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1/2 cup sun-dried tomatoes, chopped (oil-packed for richness)
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2 cups fresh spinach
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1/2 tsp red pepper flakes (optional, for heat)
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Salt & black pepper to taste
For the Cream Sauce:
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1 cup heavy cream (or half-and-half for lighter version)
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1/2 cup chicken or vegetable broth
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1/2 cup grated Parmesan cheese (+ extra for garnish)
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1 tsp Italian seasoning
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1 tbsp lemon juice (brightens flavor)
Garnish:
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Fresh basil or parsley, chopped
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Lemon wedges
Instructions
Step 1: Cook the Pasta
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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
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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
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In the same pan, add 1 tbsp olive oil, garlic, and red pepper flakes. Sauté 30 sec until fragrant.
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Stir in sun-dried tomatoes, then pour in heavy cream, broth, and Italian seasoning. Simmer 3-4 mins.
Step 4: Combine & Finish
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Reduce heat to low. Add Parmesan, stirring until melted. Toss in spinach until wilted.
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Add cooked linguine and shrimp, tossing to coat. Thin sauce with reserved pasta water if needed.
Step 5: Garnish & Serve
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Drizzle with lemon juice, top with fresh herbs, and extra Parmesan. Serve immediately!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Lunch
- Cuisine: Americans
Nutrition
- Calories: 580
- Sodium: 720mg
- Protein: 32g
Keywords: Creamy Tuscan Shrimp Linguine