Creamy Tuscan Shrimp Linguine
Creamy Tuscan Shrimp Linguine is a delightful pasta dish that brings together tender shrimp, rich cream sauce, sun-dried tomatoes, and fresh spinach over perfectly cooked linguine. It’s full of flavor,…
Tip: save now, cook later.Creamy Tuscan Shrimp Linguine is a delightful pasta dish that brings together tender shrimp, rich cream sauce, sun-dried tomatoes, and fresh spinach over perfectly cooked linguine. It’s full of flavor, with the creaminess balancing the slight tang of the tomatoes and the freshness of the greens.
I love making this dish when I want something that feels fancy but is actually pretty easy to cook. The shrimp cook quickly and the sauce comes together in one pan, which means less fuss and more time to enjoy your meal. I usually add a pinch of red pepper flakes to give it just a little kick—this always gets compliments at the dinner table!
My favorite way to serve this creamy Tuscan shrimp linguine is with a sprinkle of Parmesan and a side of crusty bread. It’s perfect for a cozy dinner at home or whenever you want to impress without spending hours in the kitchen. Plus, leftovers taste fantastic the next day, so it’s a win-win in my book.
Key Ingredients & Substitutions for Creamy Tuscan Shrimp Linguine
Shrimp: Fresh or frozen shrimp work well. I prefer large shrimp for their size and texture. If you’re allergic or don’t eat seafood, chicken breast strips are a good swap.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add great flavor and softness. If you only have dry sun-dried tomatoes, soak them in warm water before using for best texture.
Heavy Cream: Heavy cream gives the sauce its rich and creamy texture. For a lighter version, try half-and-half or coconut milk, though the sauce won’t be quite as thick.
Parmesan Cheese: Freshly grated Parmesan melts better and adds the best flavor. You can substitute with Pecorino Romano or Asiago if you like a sharper taste.
Spinach: Fresh baby spinach works best because it wilts quickly. Kale or Swiss chard are good alternatives but need a bit longer cooking time.
How Do You Make the Sauce Creamy without It Splitting?
Creating a smooth cream sauce can be tricky, so here’s what helps me every time:
- Lower the heat before adding cream. High heat can cause the cream to curdle.
- Stir constantly when you add cream and cheese to the pan to prevent lumps.
- Add the cheese gradually, allowing it to melt slowly into the cream.
- If the sauce gets too thick, thin it slightly with reserved pasta water or broth.
- Don’t overcook after adding the cream; just warm it through gently.
These steps keep your sauce smooth and creamy, making your linguine extra delicious!
Equipment You’ll Need
- Large pot – perfect for boiling linguine evenly without sticking.
- Large skillet – gives plenty of space to cook shrimp and make the sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring without scratching your skillet.
- Colander – makes draining the pasta quick and easy.
- Measuring cups and spoons – to get the cream, cheese, and spices just right.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken strips for a different but still tasty protein option.
- Add mushrooms or sun-dried tomatoes for extra texture and deeper flavor.
- Stir in fresh basil or oregano at the end for a fresh, herbal note.
- Use a pinch of smoked paprika instead of red pepper flakes for a smoky twist.
Creamy Tuscan Shrimp Linguine
Ingredients You’ll Need:
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup sun-dried tomatoes, julienned (preferably oil-packed)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth or white wine (optional, for more sauce depth)
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Time You’ll Need
This dish takes about 25–30 minutes total. It includes around 10 minutes to prep and cook the pasta, and about 15–20 minutes to make the creamy shrimp sauce and combine everything. It’s a quick recipe that’s perfect for a delicious weeknight dinner!
Step-by-Step Instructions
1. Cook the Linguine:
Bring a large pot of salted water to a boil. Cook linguine following package instructions until al dente. Drain the pasta and set it aside.
2. Cook the Shrimp:
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Cook the shrimp for 1–2 minutes per side, until they turn pink and opaque. Remove shrimp from the skillet and set them aside.
3. Make the Sauce:
In the same skillet, add the chopped onion and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. Stir in the sun-dried tomatoes and cook for another 1–2 minutes to heat through.
4. Add Cream and Cheese:
Lower the heat to medium and pour in the heavy cream and chicken broth or white wine, if using. Stir the mixture and bring to a gentle simmer. Add the grated Parmesan cheese and red pepper flakes, stirring until the cheese has melted and the sauce thickens slightly.
5. Add Spinach and Shrimp:
Stir in the fresh spinach and cook until wilted, about 2 minutes. Return the cooked shrimp to the skillet and toss them in the sauce to warm through.
6. Combine Pasta and Serve:
Add the cooked linguine to the skillet and gently toss everything together to coat the pasta with the creamy sauce. Taste and season with extra salt, pepper, or red pepper flakes if needed. Garnish with chopped fresh parsley and extra Parmesan cheese.
Serve your creamy Tuscan shrimp linguine immediately, ideally with crusty bread to soak up the delicious sauce. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. The best way is to thaw them overnight in the fridge or pop them into a sealed bag and submerge in cold water for about 20 minutes. Pat dry before cooking to avoid excess moisture.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but the sauce may be less rich and creamy. For a dairy-free option, coconut milk works well but will add a subtle coconut flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stove or microwave to avoid curdling the sauce. Adding a splash of cream or milk while reheating can help refresh the sauce.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the shrimp and sauce in advance and refrigerate separately from the pasta. Reheat gently and toss with freshly cooked or reheated pasta for the best texture.
