Description
Creamy Tuscan Shrimp Linguine combines tender seasoned shrimp, sun-dried tomatoes, baby spinach, garlic, and shallot in a rich cream sauce tossed with al dente linguine, then finished with lemon zest and fresh parsley.
Ingredients
Scale
- 1 pound (450g) raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- ¼ tsp ground black pepper
- 2 tbsp olive oil
- 4 large garlic cloves, minced
- Splash of cider or stock
- 1 tbsp butter
- 1 shallot, finely diced
- 3 ½ oz (150g) sun-dried tomatoes, chopped
- 1 ½ cups (300g) cream, pouring / single
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 10 ½ oz (300g) dried linguine, cooked until al dente
Instructions
- Season the raw peeled and deveined shrimp with salt, garlic granules, and black pepper, tossing until evenly coated.
- Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain, reserving a little pasta water if desired.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook until opaque and lightly colored, turning as needed. Transfer the cooked shrimp to a plate.
- Reduce the skillet heat to medium and add the butter. Add the finely diced shallot and cook until softened. Add the minced garlic and cook briefly until fragrant.
- Add a splash of cider or stock and scrape the bottom of the skillet to loosen the flavorful browned bits.
- Stir in the chopped sun-dried tomatoes, then pour in the cream. Bring the sauce to a gentle simmer, stirring occasionally.
- Add the baby spinach and stir until wilted and incorporated into the sauce.
- Add the cooked al dente linguine and toss thoroughly until the pasta is coated in the creamy sauce. Add a little reserved pasta water if the sauce needs loosening.
- Return the cooked shrimp to the skillet and gently toss until heated through.
- Finish with lemon zest and chopped fresh parsley. Toss gently, check the seasoning, and serve immediately.
Notes
- Pat the shrimp dry before seasoning to encourage better browning in the skillet.
- Cook the shrimp only until opaque and cooked through, then remove them from the pan to help prevent overcooking.
- If the cream sauce becomes too thick after adding the linguine, loosen it gradually with reserved pasta water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 725 calories
Keywords: creamy Tuscan shrimp linguine, creamy shrimp linguine, Tuscan shrimp pasta, shrimp linguine recipe, creamy shrimp pasta