Creamy Tuscan Shrimp Linguine Recipe

This Creamy Tuscan Shrimp Linguine is my ultimate go-to meal for its simplicity and burst of flavors. Succulent shrimp and tender linguine mix with aromatic garlic, spinach, and sun-dried tomatoes in a velvety sauce. Every bite is rich and satisfying. Honestly, it’s effortless perfection that I can whip up any day.

I think Creamy Tuscan Shrimp Linguine is one of the easiest and tastiest recipes I’ve ever tried. In about 20 minutes, you can whip up a meal that feels gourmet yet is super simple.

I start by cooking 12 oz linguine and meanwhile heat 2 tbsp olive oil in a pan. I add 4 garlic cloves that I minced (if you like extra garlicky flavor, feel free to toss in one more) and then mix in 1/2 cup chopped sun-dried tomatoes along with 3 cups baby spinach.

Next, I pour in 1 cup heavy cream and 1/2 cup chicken broth, blending everything together nicely. I finish by stirring in 1/2 cup grated Parmesan cheese and a pinch of red pepper flakes, plus salt and pepper to taste.

This dish is a winner in my book, balancing healthy greens with rich flavors and making it one of my favorite shrimp dishes for dinner.

Why I Like this Recipe

1. I really love how quick and easy this recipe is, its perfect for those days when I dont have a lot of time but still want something tasty.
2. I like how the creamy sauce blends all the flavors together, from the garlic to the sun dried tomatoes and even that little kick from the red pepper flakes.
3. I enjoy how the shrimp is cooked just right; they come out tender and full of flavor, which always makes me feel like I made something special.
4. I appreciate that the dish mixes a bunch of textures with the smooth cream, meaty shrimp, and fresh spinach which makes every bite interesting.

Ingredients

• Linguine is a great source of carbohydrates that absorb cream sauce for a fulfilling meal.
• Shrimp offer lean protein and a subtly sweet flavor enhancing the dish’s overall taste.
• Garlic adds bold aroma and nutritional benefits making dishes more vibrant and tasty.
• Sun dried tomatoes bring a tangy sweetness and rich antioxidants that complement the cream perfectly.
• Baby spinach is nutrient rich, adds mild earthiness, and boosts vitamins in this comforting pasta.
• Heavy cream brings a silky texture and sumptuous richness making the pasta sauce irresistibly luscious.

Ingredient Quantities

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 garlic cloves, minced (if you like extra garlicky flavor feel free to add one more)
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups baby spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

How to Make this

1. Boil a large pot of salted water and cook the 12 oz of linguine until it’s just al dente, about 9-11 minutes. Drain and set aside.

2. In a big pan, heat 2 tbsp olive oil over medium heat. Add the 1 lb shrimp, season them with some salt and pepper, and cook them for 2-3 minutes on each side until they turn pink. Then take the shrimp out and keep them warm.

3. In the same pan, toss in the 4 minced garlic cloves (feel free to add an extra one if you like it extra garlicky) and the 1/4 tsp red pepper flakes if you’re using them. Stir for about 1 minute until the garlic smells great.

4. Now add the 1/2 cup chopped sun-dried tomatoes and stir for a minute.

5. Add the 3 cups baby spinach and let it wilt down in the pan, stirring occasionally.

6. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir, letting the mixture come to a gentle simmer for about 2 minutes.

7. Stir in the 1/2 cup grated Parmesan cheese until it melts into the sauce.

8. Put the shrimp back into the pan and let everything simmer together for another 2 minutes, making sure the shrimp are heated through.

9. Toss the drained linguine into the pan, mixing everything well so that every noodle gets some creamy sauce.

10. Taste the dish and add extra salt and pepper if needed. Serve immediately and enjoy your Creamy Tuscan Shrimp Linguine!

Equipment Needed

1. A large pot for boiling the salted water and cooking the linguine
2. A colander to drain the pasta
3. A big pan or skillet for cooking the shrimp and making the sauce
4. A spatula or tongs for turning the shrimp and stirring the ingredients
5. Measuring cups and spoons to get the right amounts of cream, broth, olive oil, and red pepper flakes
6. A chef’s knife and a cutting board for mincing the garlic and chopping the sun-dried tomatoes
7. Optional: A ladle for serving if you like to scoop out extra sauce

FAQ

• Q: Can I use a different type of pasta instead of linguine?
  A: Sure, you can use spaghetti or fettuccine, but linguine really holds onto the creamy sauce best so its recommended.
• Q: How do I know when the shrimp are cooked properly?
  A: They turn pink and opaque in about 3 to 4 minutes per side, so keep a close eye on them cause overcooking can make them rubbery.
• Q: Can I substitute heavy cream with something lighter?
  A: Yeah, you could try half and half or whole milk, though it might not be as thick and creamy as the original sauce so adjust your expectations.
• Q: What’s the best way to prep the sun-dried tomatoes?
  A: Just chop em up if they’re not already prepped; their tangy flavor really mixes well with the garlic and spinach in the sauce.
• Q: Is it okay to add extra garlic if I like a strong garlicky kick?
  A: Definitely, feel free to add that extra minced clove if you love a berst of garlicky flavor in your dish.

Creamy Tuscan Shrimp Linguine Recipe Substitutions and Variations

• If you dont have linguine you could go with spaghetti or fettuccine instead, they work pretty good.
• For heavy cream, try half and half mixed with a little butter if you’re trying to lighten things up a bit.
• You can use veggie broth in place of chicken broth, it keeps the flavor without needing chicken.
• If Parmesan is running out, Pecorino Romano is an ok substitute even though it’s a bit saltier.

Pro Tips

1. Don’t forget to save a little pasta water before draining your linguine. It can help thin out the sauce if it gets too thick, and helps the noodles hold onto all that yummy flavor.
2. Make sure to pat the shrimp dry and give ’em plenty of room in the pan. Overcrowding can lead to steaming instead of getting a nice sear, so you’re lookin for that perfect pink and a bit of crispy edges.
3. If you really love garlic, feel free to add an extra clove or two. But be careful not to burn it, cause burnt garlic can make the dish bitter real quick.
4. Taste your sauce as you go and adjust salt and pepper bit by bit. It’s a good idea to finish with a squeeze of lemon juice right at the end to brighten everything up even more.