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Creamy Tuscan Shrimp Linguine

  • Author: Emmy Carter
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Creamy Tuscan shrimp linguine features tender shrimp, sun-dried tomatoes, baby spinach, and garlic in a silky cream sauce finished with fresh lemon zest and parsley. This comforting pasta dinner is full of savory flavor and perfect for a satisfying weeknight meal or a special dinner at home.

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 or 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

  1. Pat the shrimp dry and season with the salt, garlic granules, and ground black pepper. Cook the linguine in a large pot according to the package instructions until al dente, then drain.
  2. Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook until pink and opaque, turning as needed. Transfer the cooked shrimp to a plate.
  3. Add the minced garlic and diced shallot to the skillet. Cook, stirring, until fragrant and softened. Add a splash of cider or stock to loosen the flavorful ingredients from the bottom of the pan.
  4. Add the butter and stir until melted. Add the chopped sun-dried tomatoes and mix to distribute them throughout the aromatics.
  5. Pour in the cream and stir to combine. Warm gently, avoiding a vigorous boil. Add the baby spinach and stir until the leaves wilt into the sauce.
  6. Return the cooked shrimp to the skillet. Add the drained linguine and toss until the pasta is evenly coated in the creamy sauce.
  7. Finish with the lemon zest and chopped fresh parsley. Stir gently, ensure the shrimp are thoroughly cooked and the dish is heated through, then serve warm.

Notes

  • Use stock or cider for the splash of cooking liquid, depending on your preferred flavor.
  • Keep the heat gentle after adding the cream to help maintain a smooth sauce.
  • If the sauce becomes too thick, add a small splash of pasta water and stir until it reaches your preferred consistency.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Recipes
  • Method: Stovetop
  • Cuisine: Italian-American inspired

Nutrition

  • Serving Size: Approximately 1/4 of the finished recipe
  • Calories: 700 kcal
  • Sugar: 7 g
  • Sodium: 950 mg
  • Fat: 32 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 70 g
  • Fiber: 5 g
  • Protein: 34 g
  • Cholesterol: 220 mg

Keywords: creamy Tuscan shrimp linguine, creamy shrimp pasta, Tuscan shrimp pasta, shrimp linguine recipe, sun-dried tomato shrimp pasta, garlic cream sauce pasta

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Find it online: https://buzzdestination.com/creamy-tuscan-shrimp-linguine/