Creamy Tuscan Shrimp Linguine

This Creamy Tuscan Shrimp Linguine is a one-pan wonder that’s bound to impress. Pair it with a glass of chilled white wine, and you’ve got a meal that’s worthy of any special occasion— or just a cozy night in. Buon appetite!

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This recipe is the kind of dinner that feels like a treat but doesn’t require hours in the kitchen.

The cream sauce clings to every strand of pasta, and the shrimp adds a burst of fresh, briny flavor that balances the richness beautifully.

Sun-dried tomatoes and spinach bring pops of color and a little extra pizzazz to every bite, making it a true feast for both the eyes and the taste buds.

Whether you’re planning a romantic dinner, a cozy family meal, or just spoiling yourself after a long day, creamy

Tuscan shrimp linguine fits the bill. It’s fancy enough to impress but simple enough for even novice cooks to master.

Ready to whip up something special? Let’s get cooking!

 

Ingredients

For the Pasta:

● 12 oz linguine

● Salt (for pasta water)

For the Tuscan Shrimp Sauce:

● 1 lb large shrimp, peeled and deveined

● 2 tbsp olive oil

● 3 cloves garlic, minced

● 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)

● 1 cup heavy cream

● 1/2 cup chicken broth (or white wine for extra flavor)

● 1/2 cup freshly grated Parmesan cheese

● 2 cups fresh baby spinach

● 1 tsp Italian seasoning

● 1/2 tsp red pepper flakes (optional, for heat)

● Salt and black pepper, to taste

● 1 tbsp butter

For Garnish:

● Fresh basil or parsley, chopped

● Extra Parmesan for serving (optional)

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Instructions

1. Cook the Linguine

● Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente.

● Reserve 1 cup of pasta water before draining.

2. Sear the Shrimp

● While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp lightly with salt and black pepper.

● Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.

3. Sauté Garlic and Sun-Dried Tomatoes

● In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

● Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.

4. Make the Cream Sauce

● Reduce the heat to low and add the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits.

● Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).

● Simmer gently for 3-4 minutes until the sauce thickens slightly.

5. Add Spinach and Shrimp

● Toss the fresh spinach into the sauce and stir until wilted. Return the cooked shrimp to the skillet and toss to coat in the sauce.

(If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it up.)

6. Combine with Linguine

● Add the drained linguine to the skillet and toss everything together until the pasta is evenly coated in the sauce.

● Taste and adjust seasoning with more salt or pepper if needed.

7. Serve

● Transfer the creamy Tuscan shrimp linguine to a serving dish or individual plates.

● Garnish with fresh basil or parsley and sprinkle with extra Parmesan if desired.

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Tips for Success

● Cooking Shrimp: Don’t overcook the shrimp! They should be just pink and opaque to stay tender and juicy.

● Pasta Water Magic: Always save some pasta water. It’s perfect for adjusting the sauce consistency.

● Make It Lighter: Swap heavy cream for half-and-half or a non-dairy alternative, but note the sauce may be thinner.