Description
This Creamy Tuscan Shrimp Linguine combines succulent shrimp with a velvety, garlicky cream sauce, sun-dried tomatoes, spinach, and Parmesan cheese—all tossed with tender linguine pasta. A perfect balance of flavors and textures in one mouthwatering dish!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
-
Cook the Linguine:
- Cook linguine according to package directions. Drain and set aside, reserving about 1 cup of pasta water.
-
Cook the Shrimp:
- In a large skillet, heat olive oil over medium-high heat.
- Season shrimp with salt, pepper, and Italian seasoning. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
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Make the Creamy Sauce:
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add heavy cream and chicken broth, scraping up any bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes.
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Add the Vegetables & Cheese:
- Stir in sun-dried tomatoes and spinach, and cook until spinach wilts.
- Add Parmesan cheese and stir until the sauce becomes creamy and thickened. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
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Toss the Pasta & Shrimp:
- Add the cooked linguine and shrimp to the skillet. Toss everything together, adding reserved pasta water to adjust the sauce consistency if needed.
-
Serve & Garnish:
- Garnish with fresh parsley and extra Parmesan, if desired. Serve immediately!
Notes
- For extra richness, add a tablespoon of butter to the sauce.
- You can use cherry tomatoes instead of sun-dried tomatoes for a fresher taste.
- Swap shrimp with chicken breast for a heartier version of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 30 g