If you love an Italian-inspired pasta that’s both decadent and fresh, Creamy Tuscan Shrimp Linguine is about to become your new go-to comfort dish. This recipe combines plump shrimp, sun-dried and cherry tomatoes, tender spinach, and a lusciously garlicky cream sauce that clings to every strand of linguine. Every forkful bursts with vibrant color and the perfect balance of savory, creamy, and subtly spicy flavors. Even better, this showstopper comes together in just 30 minutes, making it as practical for a weeknight dinner as it is impressive for a cozy dinner party with friends.
Ingredients You’ll Need
The beauty of Creamy Tuscan Shrimp Linguine lies in its simple, high-quality ingredients that each bring something special to the table. From juicy shrimp to robust sun-dried tomatoes, every component is essential for building those irresistible layers of flavor, texture, and vibrant color.
- Linguine (12 ounces): The flat, wide noodles are perfect for soaking up the creamy Tuscan sauce.
- Olive Oil (1 tablespoon): Adds a lovely fruity base flavor for sautéing shrimp and veggies.
- Large Shrimp, peeled and deveined (1 pound): Tender, sweet, and the star protein of this dish.
- Garlic, minced (3 cloves): Provides that classic Italian aromatic depth your sauce needs.
- Cherry Tomatoes, halved (1 cup): Brings a burst of fresh, juicy sweetness to balance the richness.
- Baby Spinach (1 cup): Wilts gently into the sauce, adding both color and nutrients.
- Sun-Dried Tomatoes, drained and chopped (1/2 cup): Intensely savory with a touch of tang for authentic Tuscan flair.
- Heavy Cream (1 cup): Delivers that signature velvetiness to your sauce.
- Grated Parmesan Cheese (1/2 cup): Melts into the cream, adding saltiness and depth.
- Crushed Red Pepper Flakes (1/2 teaspoon, optional): For a subtle kick of warmth; adjust to taste.
- Salt and Black Pepper: Essential for seasoning at every stage.
- Fresh Basil, chopped (2 tablespoons, optional): Adds a pop of fragrance and color for the perfect finishing touch.
How to Make Creamy Tuscan Shrimp Linguine
Step 1: Boil the Linguine
Start by bringing a big pot of salted water to a rolling boil. Drop in your linguine and give it a good stir to prevent sticking. Cook according to the package directions until the pasta is just al dente, because it will finish in the sauce later. Drain, but reserve a splash of pasta water to loosen the sauce if you wish, then set the linguine aside while you prepare the other elements.
Step 2: Sear the Shrimp
Heat up a tablespoon of olive oil in a large skillet over medium heat. Once shimmering, add the shrimp in a single layer. Season generously with salt and black pepper, and let them cook for about 2-3 minutes per side until they turn a gorgeous pink and curl up. Don’t crowd the pan or overcook them! Once cooked, transfer the shrimp to a plate and keep them loosely covered to retain their juiciness.
Step 3: Build Flavor with Garlic and Veggies
Using the same skillet so you keep all those shrimp flavors, toss in your minced garlic and sauté for about a minute, just until your kitchen smells undeniably delicious. Immediately add the halved cherry tomatoes, chopped sun-dried tomatoes, and baby spinach. Sauté for another 2-3 minutes, stirring gently, until the tomatoes soften and the spinach wilts into bright green ribbons.
Step 4: Make the Cream Sauce
Turn the heat to low and slowly pour in the heavy cream, scraping up all the bits at the bottom for extra flavor. Sprinkle in the grated Parmesan and, if you like a bit of spice, add the crushed red pepper flakes. Let the sauce gently simmer, stirring occasionally, for 2-3 minutes until it thickens just enough to cling to the back of a spoon.
Step 5: Bring It All Together
Return the cooked shrimp to the skillet, along with all those flavorful resting juices. Grab your drained linguine and toss it straight into the creamy, fragrant sauce. Use tongs to twirl the pasta and shrimp together until everything is luxuriously coated. Taste, adjust seasoning as needed, and get ready for the grand finale.
How to Serve Creamy Tuscan Shrimp Linguine
Garnishes
This pasta already looks stunning, but a couple of finishing touches make Creamy Tuscan Shrimp Linguine truly restaurant-worthy. Shower it with fresh basil, a scatter of extra Parmesan, and maybe a twist of black pepper. If you want to brighten things up, a quick squeeze of lemon right before serving is magic.
Side Dishes
Pair your Creamy Tuscan Shrimp Linguine with simple sides that complement without overwhelming. Think crusty artisan bread to mop up that extra sauce, a crisp green salad dressed in lemony vinaigrette, or even some roasted asparagus. You want fresh, light flavors that play nicely with the rich, creamy pasta.
Creative Ways to Present
For family style, swirl the pasta into a big warm bowl and let everyone help themselves. To turn each serving into a real wow moment, use tongs to twirl a neat mound of linguine onto shallow plates, then artfully arrange shrimp on top with an extra drizzle of sauce and a basil leaf or two for that eye-catching touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself (miraculously) with leftovers, store your Creamy Tuscan Shrimp Linguine in an airtight container in the fridge for up to 2 days. The flavors actually meld together beautifully overnight, making it a delightful lunch the next day.
Freezing
Cream-based pasta sauces don’t always freeze perfectly, but if you’d like to save some for later, freeze the pasta and shrimp in a well-sealed container for up to 1 month. Be aware that the sauce may separate a bit upon thawing, but a gentle stir while reheating helps bring it back together.
Reheating
For best results, reheat Creamy Tuscan Shrimp Linguine gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. If you’re short on time, the microwave works too—just cover and heat in short bursts, stirring between each, until warmed through.
FAQs
Can I make Creamy Tuscan Shrimp Linguine with frozen shrimp?
Absolutely! Just thaw the shrimp overnight in the fridge or run them under cold water before cooking. Make sure to pat them dry so they sear nicely and don’t release too much water into the skillet.
What can I use instead of heavy cream?
If you want a lighter version, try half-and-half or even whole milk, though the sauce will be a bit less thick. For dairy-free, full-fat coconut milk is a lovely substitute, adding its own subtle twist.
Is it possible to make this dish gluten-free?
Yes! Simply swap out the regular linguine for your favorite gluten-free pasta. Keep an eye on the pasta as it boils, as gluten-free options tend to cook a little faster or break apart if overdone.
Can I add more vegetables to the dish?
Of course. Creamy Tuscan Shrimp Linguine is flexible—try tossing in sautéed mushrooms, zucchini, or even artichoke hearts for extra color and nutrition. Just add them along with the tomatoes and spinach, and cook until tender.
How spicy is this recipe?
The recipe is only mildly spicy thanks to the optional crushed red pepper flakes. If you prefer no heat, simply leave them out, or for extra zing, feel free to add more to taste.
Final Thoughts
There’s truly something special about whipping up a batch of Creamy Tuscan Shrimp Linguine—each bite feels both indulgent and sun-kissed. When you’re craving a meal that’s as easy as it is luxurious, this recipe is an absolute must-try. Don’t be surprised if it becomes your go-to pasta for family nights, date nights, or anytime you need a taste of Italy at home.
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Creamy Tuscan Shrimp Linguine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet easy-to-make Creamy Tuscan Shrimp Linguine that combines succulent shrimp with a luscious cream sauce, sun-dried tomatoes, and fresh spinach. This dish is a delightful medley of flavors perfect for a special dinner or a gathering with loved ones.
Ingredients
Linguine:
- 12 ounces linguine
Shrimp:
- 1 tablespoon olive oil
- 1 pound large shrimp (peeled and deveined)
Sauce:
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil (optional, for garnish)
Instructions
- Cook Linguine: Boil linguine until al dente, then drain and set aside.
- Cook Shrimp: Sauté shrimp in olive oil until cooked; set aside.
- Prepare Sauce: Sauté garlic, cherry tomatoes, sun-dried tomatoes, and spinach. Add cream, Parmesan, and seasonings; simmer.
- Combine: Add shrimp and linguine to the sauce; toss to coat.
- Serve: Garnish with basil and serve hot.
Notes
- You can use half-and-half for a lighter option.
- Gluten-free pasta can be substituted.
- For added flavor, squeeze a bit of lemon over the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 225mg
