Creamy Tuscan shrimp linguine Recipe
If you’re craving a deliciously indulgent pasta that looks and tastes like it was plucked from a sun-soaked Tuscan trattoria, you’re about to fall in love with this Creamy Tuscan shrimp linguine. Every forkful offers tender, juicy shrimp coated in a luxuriously creamy sauce, swirled with sun-dried tomatoes, garlic, and lemon zest, all clinging to perfectly al dente linguine. It’s the kind of dinner that instantly turns an ordinary evening into something truly special, yet it comes together in under an hour with simple ingredients—and even simpler prep. This is comfort food at its finest, and it just might become a beloved staple in your kitchen.
Ingredients You’ll Need
Great cooking starts with great ingredients, and this recipe is a shining example of how a handful of basics can create magic. Each component of Creamy Tuscan shrimp linguine brings something special to the table—flavor, texture, freshness, or that decadent finish we all crave.
- Shrimp: Use raw, peeled, and deveined shrimp for the juiciest, most flavorful results—if using frozen, thaw first and pat extra dry for the best sear.
- Salt: Enhances the shrimp and balances all the rich flavors in the sauce.
- Garlic granules: Adds depth to the shrimp marinade and boosts the savory notes without overpowering.
- Ground black pepper: Adds a touch of heat and brings out the shrimp’s natural sweetness.
- Olive oil: Gives a fruity base to sauté the garlic and shrimp, setting the stage for all those Mediterranean flavors.
- Fresh garlic cloves: Minced fresh garlic infuses the sauce with irresistible aroma and flavor.
- Cider or stock: Use a splash to deglaze the pan and pick up every last bit of flavor left behind by the shrimp and garlic.
- Butter: Adds a luxurious silkiness to the sauce and helps mellow out the flavors.
- Shallot: Finely diced for a gentle onion sweetness, rounding out the sauce without overshadowing the other ingredients.
- Sun-dried tomatoes: Their sweet, tangy, and concentrated flavor is the backbone of that distinct Tuscan flair.
- Cream: Pouring or single cream creates the signature smooth, velvety sauce—if you prefer it lighter, go for half-and-half.
- Baby spinach: Adds color, freshness, and just the right amount of earthy balance to the richness of the sauce.
- Lemon zest: Brightens up every bite, lifting the dish with vibrant citrus aroma.
- Fresh parsley: Chopped parsley gives a fresh, herby finish and a pop of color on top.
- Linguine: Dried linguine is perfect for catching the creamy sauce—cook it al dente so it holds up beautifully.
How to Make Creamy Tuscan shrimp linguine
Step 1: Season the Shrimp
Start by making sure your shrimp are patted completely dry—this step helps them get that so-important golden sear later. Toss them in a bowl and add the salt, garlic granules, and black pepper, mixing everything so each shrimp is evenly seasoned. A well-seasoned shrimp means flavor in every bite, right from the start!
Step 2: Sauté the Garlic
Heat the olive oil in a large pan and add the minced garlic. Let it gently sizzle over medium-low heat for a couple of minutes, just until it turns fragrant and golden but not browned. This mellows the garlic, infusing the oil and creating a delicious base for the rest of your Creamy Tuscan shrimp linguine.
Step 3: Cook the Shrimp
Add your seasoned shrimp to the garlicky oil, stirring for about 2 minutes until they’re just pink and plump. As soon as they turn opaque, scoop them out with a slotted spoon and set aside—the goal is perfectly cooked (never overcooked!) shrimp every time.
Step 4: Deglaze the Pan
Now comes a sneaky flavor trick: pour in a splash of cider or stock to deglaze, scraping up any delicious browned bits stuck to the bottom with a wooden spoon. Those caramelized bits hold tons of flavor and will melt right into your sauce.
Step 5: Make the Tuscan Sauce Base
Add the butter to the pan and let it melt over medium heat. Stir in the diced shallot and cook gently for about 5 minutes, until soft and aromatic. Then, toss in the chopped sun-dried tomatoes and let them sizzle for 2 more minutes, infusing the base with their sweet-tangy essence.
Step 6: Add Cream and Shrimp
Pour in the cream and bring to a gentle simmer, then add the cooked shrimp back into the pan. Let everything bubble together for a couple of minutes so the shrimp soak up all that creamy goodness while staying perfectly tender.
Step 7: Wilt the Spinach and Finish the Sauce
Lower the heat and stir in the baby spinach, folding it gently into the sauce until just wilted. Taste and adjust seasoning with a little more salt and pepper, making sure every element truly shines in the Creamy Tuscan shrimp linguine.
Step 8: Toss with Pasta and Serve
Add the cooked linguine straight into the sauce, tossing to coat every strand. Off the heat, sprinkle in the lemon zest and plenty of freshly chopped parsley for brightness. Plate it up immediately and watch the crowd swoon!
How to Serve Creamy Tuscan shrimp linguine
Garnishes
Garnish your Creamy Tuscan shrimp linguine with a shower of chopped parsley, a scatter of extra lemon zest, and freshly cracked black pepper. If you love a bit of cheese, a few shavings of parmesan on top add a lovely salty finish without overwhelming the dish.
Side Dishes
This pasta is hearty and creamy, so pair it with lighter, fresh sides. A simple arugula salad with a lemon vinaigrette, some steamed green beans, or even just a basket of warm, crusty Italian bread for mopping up every bit of sauce all work beautifully alongside Creamy Tuscan shrimp linguine.
Creative Ways to Present
Serve family-style in a big, shallow bowl for a casual dinner party vibe, or twirl individual nests onto plates and perch a few shrimp on top for a more elegant presentation. For special occasions, try serving it in small bowls as a luxe pasta course before the main event—Creamy Tuscan shrimp linguine never fails to impress!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tuscan shrimp linguine keeps surprisingly well in an airtight container in the fridge for up to two days. The sauce will thicken as it sits, so adding a splash of milk or cream when reheating will help bring it back to its luxurious consistency.
Freezing
While the sauce itself can be frozen without much trouble, the shrimp can lose some of their tender texture after thawing. If you must freeze, do so before adding the shrimp and spinach—then add them fresh when reheating for the best results.
Reheating
Gently reheat Creamy Tuscan shrimp linguine in a skillet over low heat, adding a bit of cream or milk to loosen the sauce. Stir frequently and avoid high heat, which can make the shrimp rubbery. If reheating in the microwave, do so in short bursts and stir halfway through for even warming.
FAQs
Can I use another type of pasta?
Absolutely! Linguine is perfect for clinging to the creamy sauce, but fettuccine, spaghetti, or even penne will work just as well in this Creamy Tuscan shrimp linguine recipe.
What’s the best way to peel and devein shrimp?
Use your fingers to peel away the shell, then make a shallow cut along the back of each shrimp and pull out the vein with the tip of a knife or a toothpick. Pre-peeled and deveined shrimp save time if you’re in a hurry!
Can I use jarred sun-dried tomatoes?
Yes, both oil-packed and dried sun-dried tomatoes work well. If using oil-packed, pat off any excess oil before chopping. Their concentrated flavor is key to that classic Creamy Tuscan shrimp linguine taste.
Is it possible to make this dish dairy free?
For a dairy-free version, use a plant-based cream (like oat or cashew cream) and swap the butter for olive oil or vegan butter. It won’t be exactly the same, but you’ll still get a lush, saucy pasta dish.
How can I make Creamy Tuscan shrimp linguine spicy?
Add a pinch of red pepper flakes with the garlic for a gentle heat, or stir in a bit of chili paste if you want it extra fiery! The hint of spice is a fun riff on the classic and balances the rich sauce beautifully.
Final Thoughts
If you’re looking to wow yourself (and anyone lucky enough to join you at the table), Creamy Tuscan shrimp linguine delivers comfort, color, and pure Italian-inspired luxury in every bite. I hope you’ll treat yourself to this irresistible pasta and enjoy just how simple and satisfying a homemade feast can be. Buon appetito!
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Creamy Tuscan shrimp linguine Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in the rich and creamy flavors of this delicious Creamy Tuscan Shrimp Linguine recipe. Tender shrimp, sun-dried tomatoes, and spinach are coated in a luscious cream sauce, creating a decadent pasta dish that’s perfect for a special occasion or a cozy night in.
Ingredients
For the shrimp:
- 1 pound (450g) raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- ¼ tsp ground black pepper
For the pasta:
- 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 till al dente
Instructions
- Prepare the shrimp: Pat the shrimp dry and season with salt, pepper, and garlic granules.
- Cook the shrimp: Fry garlic in olive oil, add shrimp, cook until pink, then remove from pan.
- Deglaze the pan: Add cider or stock to the pan, scrape browned bits, then add butter.
- Sauté aromatics: Cook shallot and sun-dried tomatoes, then add cream and shrimp.
- Finish the sauce: Add spinach, season with salt and pepper, then stir in cooked pasta.
- Final touches: Add lemon zest, parsley, and serve hot.
Notes
- You can add a sprinkle of red pepper flakes for a spicy kick.
- Feel free to substitute fresh tomatoes for sun-dried tomatoes if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 225mg
Keywords: Creamy Tuscan Shrimp Linguine, Shrimp Pasta, Creamy Pasta Recipe
