Creamy Tuscan Shrimp Linguine
A quick yet luxurious pasta dish featuring succulent shrimp, linguine, and a rich, velvety sauce enriched with garlic, sun-dried tomatoes, and fresh spinach.
Ingredients
Main Ingredients
- 8 oz Linguine The star of the dish, providing the base for the sauce.
- 1 lb Shrimp Fresh or frozen shrimp for protein.
- 1 cup Heavy cream Gives the sauce its rich texture.
- 1/2 cup Sun-dried tomatoes Infuses the dish with a tangy flavor.
- 2 cups Fresh spinach Adds color and nutrients.
Seasonings
- 3 cloves Garlic Minced for depth of flavor.
- 1/2 cup Parmesan cheese Grated for creaminess.
- 1 tbsp Italian seasoning Herbs that tie the flavors together.
- to taste Salt and pepper Essential for seasoning.
Optional Add-ins
- 1/2 tsp Red pepper flakes For a spicy kick.
- 1 cup Zucchini Sautéed for added nutrients.
- 1 cup Mushrooms Sliced for heartiness.
- 1 tsp Lemon zest To brighten the flavors.
- 1/4 cup Fresh basil For freshness and garnish.
Instructions
Cooking the Linguine
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente.
- Drain and set aside, reserving about a cup of pasta water.
Sautéing the Shrimp
- In a large skillet over medium heat, add a tablespoon of olive oil.
- Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque.
- Remove shrimp from the skillet and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sun-dried tomatoes, sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir to combine.
Adding Spinach and Combining Ingredients
- Toss in fresh spinach and let it wilt into the sauce for about 2 minutes.
- Add the cooked linguine and shrimp back into the skillet, tossing everything together. Add a splash of reserved pasta water if the sauce is too thick.
Finishing Touches
- Stir in grated Parmesan cheese and Italian seasoning. Adjust seasoning with additional salt and pepper if needed.
- Plate the creamy Tuscan shrimp linguine and garnish with extra Parmesan and fresh basil if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze for up to 3 months but the texture of shrimp may change upon thawing. Reheat gently, adding a splash of cream or pasta water.