If you are craving a soul-satisfying dinner that combines rich, vibrant flavors with a velvety sauce, this Creamy Tuscan Shrimp Linguine Recipe is an absolute showstopper. It brings together succulent shrimp, tender linguine, and a luscious cream sauce infused with sun-dried tomatoes, fresh spinach, and a hint of lemon for brightness. Every bite bursts with Mediterranean charm, perfect for a weeknight treat or impressing guests without hours in the kitchen. This dish is a celebration of comfort and elegance all on one plate, making it a staple you’ll want to return to again and again.
Ingredients You’ll Need
The beauty of this Creamy Tuscan Shrimp Linguine Recipe lies in its straightforward and fresh ingredients. Each element is carefully chosen to build layers of flavor, color, and texture, from the juicy shrimp to the sweet tang of sun-dried tomatoes and the earthy freshness of spinach.
- 12 ounces linguine: Use dried linguine for a perfect al dente base that absorbs the creamy sauce beautifully.
- 1 pound large shrimp peeled and deveined: Choose fresh or thawed shrimp for tender, juicy bites.
- 1 teaspoon salt: Enhances overall flavor, especially in the pasta water and shrimp seasoning.
- 1/2 teaspoon black pepper: Adds a gentle heat that complements the creaminess.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that brings authentic Tuscan flair.
- 2 tablespoons olive oil: For searing the shrimp and infusing flavor in the pan.
- 3 tablespoons unsalted butter: Provides a rich and silky base for the sauce.
- 4 garlic cloves minced: Delivers aromatic depth to every bite.
- 1/2 cup sun-dried tomatoes chopped: Packed with concentrated sweetness and intense tomato flavor.
- 1 cup cherry tomatoes halved: Adds bursts of juicy freshness and vibrant color.
- 1 cup heavy cream: Creates the luscious, dreamy sauce that clings to the pasta.
- 1/2 cup chicken broth: Balances the richness and adds savory complexity.
- 1/2 cup freshly grated parmesan cheese: Melts smoothly into the sauce, enriching it with umami.
- 1 teaspoon lemon zest: Brightens with subtle citrus notes.
- 1 tablespoon lemon juice: Adds a fresh, tangy kick to enliven the dish.
- 2 cups fresh spinach: Wilts beautifully to add color, nutrients, and a mild earthiness.
- 2 tablespoons chopped fresh basil: Perfect finishing herb that lifts the flavors to Italian perfection.
How to Make Creamy Tuscan Shrimp Linguine Recipe
Step 1: Cook the Linguine
Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package directions until it reaches that irresistible al dente texture. Reserve half a cup of pasta water before draining – this starchy liquid will be your secret weapon to loosen the sauce later if needed. Setting aside the pasta now helps everything come together seamlessly in the final step.
Step 2: Season and Sear the Shrimp
While the pasta cooks, combine the shrimp with salt, black pepper, and Italian seasoning for even, flavorful bites. Heat olive oil over medium-high heat in a large skillet, then add the shrimp. Cook the shrimp just until they turn pink and opaque, about 1 to 2 minutes per side – avoid overcooking to keep them tender. Transfer the shrimp to a plate to rest, letting the pan retain all those delicious browned bits for the sauce.
Step 3: Build the Creamy Sauce
Lower the heat to medium and add butter and minced garlic to the skillet. Allow the garlic to become fragrant, about 30 seconds, but be careful not to burn it. Stir in the chopped sun-dried tomatoes and halved cherry tomatoes, cooking for 2 to 3 minutes so their juices meld into the base. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Slowly incorporate the parmesan cheese, lemon zest, and lemon juice, stirring until the sauce thickens just enough to coat the back of a spoon. This velvet-like sauce forms the heart of the dish.
Step 4: Add Spinach, Shrimp, and Pasta
Next, toss in the fresh spinach and cook until it wilts down luxuriously. Return the shrimp to the skillet, giving everything a gentle toss to combine flavors thoroughly. Add the cooked linguine and stir until every strand is blanketed with the creamy sauce. If the sauce feels too thick, splash in some of the reserved pasta water to loosen it to your preference. Let everything heat through so the shrimp and pasta soak in those incredible Tuscan tastes.
How to Serve Creamy Tuscan Shrimp Linguine Recipe
Garnishes
Finishing your Creamy Tuscan Shrimp Linguine Recipe with fresh chopped basil is a simple but transformative touch. The herb adds an inviting aroma and bright, peppery notes that perfectly balance the richness of the sauce. For an extra pop, sprinkle a bit more grated parmesan over the top right before serving for that irresistible, melty texture.
Side Dishes
This dish shines best with light, complementary sides that won’t overpower those decadent flavors. A crisp green salad with a lemon vinaigrette or roasted asparagus drizzled in olive oil and garlic pairs beautifully. For bread lovers, a crusty baguette is ideal for sopping up every last bit of the heavenly sauce.
Creative Ways to Present
For a stunning presentation, try tossing your creamy shrimp linguine in a shallow, wide bowl so each component is visible and inviting. Garnish with edible flowers or extra basil leaves to enhance the Tuscan feel. If you want to elevate it for a dinner party, serve it individually plated with a sprig of basil and a lemon wedge on the side for guests to squeeze fresh brightness over their dish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers of this Creamy Tuscan Shrimp Linguine Recipe, store them in an airtight container in the refrigerator. Properly refrigerated, it will stay fresh for up to 2 days. Keep the sauce and pasta coated to prevent it from drying out, which maintains that luscious texture when reheated.
Freezing
While shrimp dishes don’t always freeze perfectly, you can freeze this linguine if needed. Place portions in freezer-safe containers, leaving space for expansion, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating gently on the stove or microwave to preserve the best texture and flavor.
Reheating
The best way to reheat this pasta without losing its creamy consistency is on the stovetop over low heat. Add a splash of broth or milk to loosen the sauce gently, stirring frequently until warmed through. Avoid high heat to prevent the cream from breaking. This way, your Creamy Tuscan Shrimp Linguine Recipe will taste just like freshly made.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp fully before cooking and pat them dry to get a nice sear. Using thawed shrimp helps maintain that perfect texture essential for this dish.
What can I substitute for sun-dried tomatoes?
If you can’t find sun-dried tomatoes, try using roasted tomatoes or slow-roasted cherry tomatoes for a similar sweetness and depth. Avoid fresh tomatoes alone, as they lack the concentrated flavor the recipe needs.
Is it possible to make this dish dairy-free?
Yes! Swap out the heavy cream for coconut cream or a cashew cream alternative, and use a dairy-free parmesan substitute or nutritional yeast to maintain that cheesy richness without dairy.
Can I prepare this recipe without pasta?
For a low-carb twist, serve the creamy shrimp and sauce over spiralized zucchini or cauliflower rice. The sauce pairs well with these alternatives, delivering the same comforting flavor in a lighter way.
How spicy is this recipe?
This Creamy Tuscan Shrimp Linguine Recipe is mild and creamy with a hint of black pepper heat. You can easily add a pinch of red pepper flakes if you prefer a spicy kick, but it’s naturally gentle and approachable for all palates.
Final Thoughts
This Creamy Tuscan Shrimp Linguine Recipe truly captures the joy of cooking and savoring with friends and family. It’s rich, comforting, and teeming with Mediterranean zest that feels both indulgent and wholesome. Once you try it, this dish will become your go-to for fuss-free weeknight dinners or special occasions. Dive in, savor every luscious bite, and watch it become a beloved classic in your kitchen repertoire.
Print
Creamy Tuscan Shrimp Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian American
- Diet: Pescatarian
Description
Creamy Tuscan Shrimp Linguine is a rich and flavorful Italian-American dish combining tender shrimp, sun-dried and cherry tomatoes, fresh spinach, and a luscious Parmesan cream sauce served over perfectly cooked linguine pasta. This comforting meal is easy to make on the stovetop and perfect for a satisfying dinner.
Ingredients
Pasta
- 12 ounces linguine
Shrimp and Seasonings
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably jarred in oil)
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cups fresh spinach
- 2 tablespoons chopped fresh basil
Instructions
- Cook the Linguine: Bring salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the noodles and setting them aside.
- Season and Cook the Shrimp: Season the peeled and deveined shrimp with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat, then cook the shrimp for 1 to 2 minutes on each side until they turn pink and opaque. Transfer the cooked shrimp to a plate to rest.
- Sauté Garlic and Tomatoes: Lower the heat to medium, add the butter and minced garlic to the skillet, and cook for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and halved cherry tomatoes, cooking them for 2 to 3 minutes until softened.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth, bringing the sauce to a gentle simmer. Stir in the grated Parmesan cheese, lemon zest, and lemon juice, cooking until the sauce thickens slightly.
- Add Spinach and Combine: Stir in the fresh spinach and cook until wilted. Return the shrimp to the skillet, then add the cooked linguine and toss everything together to coat in the creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve: Plate the creamy Tuscan shrimp linguine and garnish with chopped fresh basil. Serve warm and enjoy.
Notes
- Use jarred sun-dried tomatoes packed in oil for the best flavor and texture.
- For extra richness, add an additional tablespoon of butter at the end of cooking.
- You can substitute scallops or chicken for the shrimp if preferred.
