Creamy Tuscan Shrimp Linguine Recipe
This Creamy Tuscan Shrimp Linguine is a decadent, easy-to-make dish that’s bursting with rich, garlicky flavors. Juicy shrimp, sun-dried tomatoes, fresh spinach, and a velvety cream sauce come together to create a meal that feels like a special occasion, all while being simple enough for any night of the week. It’s sure to impress!
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes julienned
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ tsp chili flakes optional
- Salt and pepper to taste
Instructions
- Cook linguine according to package directions. Reserve ½ cup pasta water before draining.
- Season shrimp with salt, pepper, and chili flakes (optional).
- Heat olive oil in a non-stick skillet over medium-high heat. Sear shrimp for 2 minutes per side, then remove and set aside.
- Lower heat and add garlic to the same skillet, sautéing until fragrant (30 seconds). Add sun-dried tomatoes and spinach, cooking until spinach wilts.
- Pour in heavy cream, stir, and simmer for 2-3 minutes. Add Parmesan cheese, stirring until melted into the sauce.
- Return shrimp and pasta to the skillet. Toss to coat, adding reserved pasta water to achieve desired sauce consistency.
- Serve with extra Parmesan and a garnish of parsley or basil.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Swap linguine for zucchini noodles for a low-carb option.
- The sauce can be made ahead and stored in the fridge for up to 2 days. Reheat with a little extra cream or water to refresh the texture.