Creamy Tuscan Shrimp Linguine

Creamy Tuscan Shrimp Linguine is a rich and satisfying pasta dish packed with juicy shrimp, sun-dried tomatoes, fresh spinach, and a luscious garlic-Parmesan cream sauce. Tossed with perfectly cooked linguine, this recipe brings restaurant-quality flavor right to my kitchen in under an hour.

Why You’ll Love This Recipe

I love how fast and flavorful this dish is—it feels luxurious but comes together with simple ingredients. The shrimp add a touch of elegance, while the creamy sauce coats every strand of pasta in richness. The sun-dried tomatoes and spinach add brightness and color, making it feel balanced and complete. It’s a crowd-pleaser and one of my go-to dinners when I want something both comforting and impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

linguine
large shrimp, peeled and deveined
olive oil
butter
garlic, minced
heavy cream
Parmesan cheese, grated
sun-dried tomatoes (in oil), sliced
fresh spinach
Italian seasoning
crushed red pepper flakes (optional)
salt
black pepper

directions

1. I cook the linguine according to the package instructions, then drain and set aside, saving a little pasta water.

2. In a large skillet, I heat olive oil over medium-high heat and sauté the shrimp with a pinch of salt and pepper until they’re pink and cooked through. I remove them and set them aside.

3. In the same skillet, I melt the butter and sauté the garlic for about a minute until fragrant.

4. I stir in the sun-dried tomatoes and cook them for another minute to release their flavor.

5. I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, Italian seasoning, and red pepper flakes if I want a little heat.

6. Once the sauce is smooth and thickened slightly, I add the spinach and cook until wilted.

7. I return the shrimp to the skillet and stir in the cooked linguine, tossing everything to coat. If needed, I loosen the sauce with a splash of reserved pasta water.

8. I finish it with extra Parmesan and serve hot.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, making it a great weeknight dinner in just 30 minutes total.

Variations

Sometimes I use fettuccine or tagliatelle instead of linguine for a different pasta texture. I’ve also made this with chicken instead of shrimp, and it works beautifully. If I’m out of spinach, I substitute kale or arugula. For a dairy-free version, I use coconut cream and a vegan Parmesan alternative—it changes the flavor slightly but still tastes great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm it on the stovetop over low heat, stirring until smooth. The microwave works too, but I heat it in short bursts and stir often to keep the sauce from separating.

FAQs

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the skillet.

How do I keep the sauce from getting too thick?

If it thickens too much, I add a splash of pasta water or cream while tossing with the pasta to loosen it up.

Can I make this ahead of time?

I prefer it fresh, but I’ve made the sauce in advance and stored it in the fridge for a day. Then I just reheat it gently and toss with fresh pasta and shrimp.

What’s the best type of Parmesan to use?

I always grate a block of Parmesan for the smoothest, richest flavor. Pre-shredded varieties don’t melt as well.

Is it spicy with the red pepper flakes?

Not overly—I just use a pinch for warmth. If I want more heat, I add more or serve with extra on the side.

Conclusion

Creamy Tuscan Shrimp Linguine is one of those dishes that feels special every time I make it. It’s rich, flavorful, and full of textures that work beautifully together. Whether for a cozy dinner or to impress guests, it always hits the mark.

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