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
Scale
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.
