Creamy Tuscan Shrimp Linguine

Creamy Tuscan Shrimp Linguine is an indulgent and flavorful dish that combines tender shrimp, creamy sauce, and perfectly cooked linguine. The combination of sun-dried tomatoes, garlic, and spinach in a rich, creamy sauce takes this pasta to the next level. It’s the perfect meal for when I want something comforting and impressive, yet simple enough to make on a weeknight.

Why You’ll Love This Recipe

What I love about Creamy Tuscan Shrimp Linguine is how quickly it comes together, making it an ideal dinner for busy nights without sacrificing flavor. The shrimp are succulent, and the creamy sauce has a savory depth from the garlic and sun-dried tomatoes. The spinach adds a bit of freshness, and the whole dish is elevated with a touch of Parmesan. It’s comforting, satisfying, and feels like an elegant meal, yet it’s incredibly easy to prepare.

Ingredients

• 1 lb linguine pasta

• 2 tablespoons olive oil

• 1 lb large shrimp, peeled and deveined

• Salt and pepper, to taste

• 3 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup fresh spinach, chopped

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Fresh parsley, for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the linguine according to the package directions, then drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2-3 minutes per side until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.

4. Add the chopped sun-dried tomatoes and cook for an additional 1-2 minutes.

5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes to thicken slightly.

6. Add the chopped spinach, Parmesan cheese, and Italian seasoning. Stir until the spinach wilts and the cheese melts into the sauce.

7. Return the cooked shrimp to the skillet, and toss to combine.

8. Add the cooked linguine to the skillet and toss everything together to coat the pasta in the creamy sauce.

9. Taste and adjust the seasoning with more salt and pepper if needed.

10. Garnish with fresh parsley and serve immediately.

Servings and Timing

This recipe serves about 4 people. It takes roughly 15 minutes to prepare the ingredients and about 15 minutes to cook, so the total time is around 30 minutes. It’s quick enough for a weeknight but special enough for a weekend dinner.

Variations

• Chicken Version: If I prefer chicken over shrimp, I can substitute the shrimp with boneless, skinless chicken breasts or thighs. Just slice the chicken into bite-sized pieces and cook them until golden brown and fully cooked through.

• Vegetarian Option: For a vegetarian twist, I can skip the shrimp and add more vegetables, like mushrooms or bell peppers, to the creamy sauce. Zucchini would also be a great addition for some extra crunch and freshness.

• Spicy Kick: If I love a bit of heat, I can add a pinch of red pepper flakes while cooking the garlic. This will give the dish a gentle spice that pairs perfectly with the creamy sauce.

Storage/Reheating

I store leftover Creamy Tuscan Shrimp Linguine in an airtight container in the refrigerator. It stays fresh for about 2-3 days. To reheat, I place it in a skillet over low heat, adding a little extra cream or chicken broth to loosen up the sauce. Alternatively, I can microwave it for about 1-2 minutes, stirring halfway through, to ensure it heats evenly.

FAQs

Can I make this recipe ahead of time?

While it’s best enjoyed fresh, I can prepare the sauce and cook the shrimp in advance, then store them separately. When I’m ready to serve, I just need to reheat the sauce and shrimp, then toss it with the pasta.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well here! I just need to thaw them completely before cooking. I can do this by placing them in a bowl of cold water for 15-20 minutes or letting them thaw overnight in the fridge.

Can I use half-and-half instead of heavy cream?

If I’m looking for a lighter option, I can substitute half-and-half for the heavy cream. The sauce may be a little thinner, but it will still be creamy and delicious.

Can I substitute the linguine with another type of pasta?

Yes, I can use any type of pasta I prefer. Fettuccine, penne, or spaghetti would all work well. I just need to adjust the cooking time depending on the pasta shape.

Can I make this dish gluten-free?

To make this gluten-free, I can use gluten-free pasta instead of regular linguine. The sauce and shrimp are naturally gluten-free, so the only change would be the pasta.

Conclusion

Creamy Tuscan Shrimp Linguine is a deliciously rich and flavorful dish that’s easy to prepare but tastes like it came from a fancy restaurant. With its creamy sauce, succulent shrimp, and vibrant spinach, it’s a meal that never fails to impress. Whether I’m cooking for myself or hosting friends, this recipe is always a hit. It’s comforting, satisfying, and perfect for any occasion.