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Creamy Tuscan Shrimp Linguine

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Creamy Tuscan Shrimp Linguine is a rich and luxurious pasta dish bursting with flavor. Tender shrimp are cooked in a creamy garlic sauce with sun-dried tomatoes, spinach, and Parmesan cheese, then tossed with al dente linguine for the perfect weeknight or date-night meal. It’s indulgent, comforting, and utterly delicious.

Ingredients

Scale
For the Pasta:
  • 12 oz (340g) linguine
  • 1 tbsp olive oil
  • 1/2 tsp salt (for boiling water)
For the Shrimp:
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
For the Creamy Sauce:
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) chicken or vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/3 cup (40g) grated Parmesan cheese
  • 1/2 cup (60g) sun-dried tomatoes, chopped
  • 2 cups fresh spinach leaves
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Cook the Linguine:
    Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and toss with 1 tbsp olive oil to prevent sticking.
  2. Cook the Shrimp:
    In a large skillet, heat olive oil over medium heat. Season shrimp with paprika, salt, pepper, and red pepper flakes (if using). Cook shrimp for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
    • Stir in broth, heavy cream, and Parmesan cheese. Cook for 3–4 minutes, stirring, until the sauce thickens slightly.
    • Add sun-dried tomatoes, spinach, Italian seasoning, salt, and pepper. Cook until spinach wilts, about 2 minutes.
  4. Combine Everything:
    Add the cooked linguine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, stir in a bit of reserved pasta water. Return the shrimp to the skillet and toss gently to combine.
  5. Serve:
    Divide the pasta among plates and garnish with additional Parmesan cheese and freshly cracked black pepper. Serve immediately.

Notes

  • Substitute half-and-half for heavy cream for a lighter version.
  • For extra flavor, add a splash of white wine before adding the cream.
  • Use gluten-free pasta if needed.

Find it online: https://ukfinda.com/creamy-tuscan-shrimp-linguine/