Description
This Creamy Tuscan Shrimp Linguine is a quick and delicious pasta dish featuring shrimp, sun-dried tomatoes, spinach, and a luscious cream sauce. Perfect for weeknights or special occasions.
Ingredients
- Linguine: 1 lb (or 16 oz)
- Large Shrimp: 1.5 lbs, peeled and deveined
- Olive Oil: 2 tablespoons
- Unsalted Butter: 3 tablespoons
- Garlic: 5 cloves, minced
- Sun-Dried Tomatoes: ½ cup, chopped (use oil-packed for extra flavor)
- Vegetable Broth: ¾ cup
- Heavy Cream: 1 ½ cups
- Grated Parmesan Cheese: ¾ cup, plus more for serving
- Fresh Spinach: 5 oz, roughly chopped
- Italian Seasoning: 1 teaspoon
- Red Pepper Flakes: ¼ teaspoon (optional, for a little heat)
- Salt and Black Pepper: To taste
- Fresh Parsley: ¼ cup, chopped (for garnish)
Instructions
- Cook the Linguine according to package directions until al dente, reserving 1 cup of pasta water before draining
- Pat the shrimp dry, season with salt and pepper, and cook in olive oil until pink; remove shrimp from skillet
- In the same skillet, melt butter and add garlic, cooking until fragrant. Add sun-dried tomatoes for another minute
- Deglaze with vegetable broth, let it simmer, then add heavy cream, Italian seasoning, and red pepper flakes
- Stir in Parmesan cheese until smooth, then add spinach until wilted, followed by the shrimp
- Combine linguine with the sauce, adding reserved pasta water if needed. Season to taste and serve garnished with parsley
Notes
Do not overcook the shrimp to avoid toughness.
Quality ingredients enhance flavor significantly.
Reserve pasta water for the best sauce consistency.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 201 mg