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Creamy Tuscan Shrimp Linguine

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Creamy Tuscan Shrimp Linguine is a decadent pasta dish featuring tender shrimp, sun-dried tomatoes, spinach, and a garlic-Parmesan cream sauce. It’s a fast, flavorful, and elegant meal that comes together in just 30 minutes.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Halal

Ingredients

  • 8 oz linguine
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, grated
  • 1/3 cup sun-dried tomatoes (in oil), sliced
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the linguine according to package instructions. Drain and set aside, reserving a little pasta water.
  2. In a large skillet, heat olive oil over medium-high heat. Sauté shrimp with salt and pepper until pink and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant.
  4. Stir in the sun-dried tomatoes and cook for 1 more minute.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer until sauce thickens slightly.
  7. Add spinach and cook until wilted.
  8. Return shrimp to the skillet, then add the cooked linguine. Toss everything to coat well. Add a splash of reserved pasta water if needed to loosen the sauce.
  9. Garnish with extra Parmesan and serve hot.

Notes

  • Swap linguine with fettuccine or tagliatelle for variety.
  • Substitute chicken for shrimp if desired.
  • Use kale or arugula in place of spinach.
  • For a dairy-free version, substitute coconut cream and vegan Parmesan.
  • Use freshly grated Parmesan for the best texture and flavor.

Nutrition