Description
This Creamy Tuscan Shrimp Linguine is the ultimate indulgence for seafood and pasta lovers. Featuring succulent shrimp cooked to perfection and enveloped in a rich, garlicky cream sauce with fresh spinach and cherry tomatoes, this Italian-American classic is both comforting and luxurious. Ready in just 30 minutes, it’s perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
Garnish
- Chopped fresh parsley for garnish
- Extra Parmesan cheese (optional)
Instructions
- Cook the Linguine: Cook the linguine pasta according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce and shrimp.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the shrimp with salt and black pepper, then add them to the skillet. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- Sauté the Aromatics and Vegetables: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook until they begin to soften, about 2 minutes. Then add the fresh baby spinach and cook until wilted.
- Make the Cream Sauce: Pour in ½ cup chicken broth and 1 cup heavy cream into the skillet. Stir in ½ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and red pepper flakes if desired. Allow the sauce to simmer for 3 to 4 minutes until it slightly thickens.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet and add the cooked linguine pasta. Toss everything together gently to coat the pasta evenly with the creamy sauce and warm everything through.
- Serve: Plate the creamy Tuscan shrimp linguine and garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- Substitute linguine with fettuccine or spaghetti if needed.
- Add a splash of white wine to the sauce for an extra layer of flavor.
- For a dairy-free version, replace the heavy cream and Parmesan with coconut cream and nutritional yeast.
- Ensure shrimp is peeled and deveined for the best texture.
- Adjust red pepper flakes according to your spice preference.
