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Creamy Tuscan Shrimp Linguine Recipe

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3.9 from 62 reviews

Creamy Tuscan Shrimp Linguine is a rich and flavorful pasta dish featuring succulent shrimp cooked in a creamy sun-dried tomato and spinach sauce, enhanced with garlic, shallots, and lemon zest. This comforting yet elegant meal combines tender linguine with a luscious sauce, perfect for a special dinner or a satisfying weeknight treat.

Ingredients

Shrimp and Seasoning

  • 1 pound (450g) raw shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp garlic granules
  • ¼ tsp ground black pepper

Sauce Ingredients

  • 2 tbsp olive oil
  • 4 large garlic cloves, minced
  • Splash cider or stock
  • 1 tbsp butter
  • 1 shallot, finely diced
  • 3 ½ oz (150g) sun-dried tomatoes, chopped
  • 1 ½ cups (300g) pouring cream / single cream
  • 3 handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley

Pasta

  • 10 ½ oz (300g) dried linguine, cooked till al dente

Instructions

  1. Season the Shrimp: Pat the shrimp dry with kitchen paper. Place them in a bowl and add salt, pepper, and garlic granules. Stir well to coat evenly.
  2. Sauté Garlic: Heat olive oil in a large pan over medium-low heat. Fry the minced garlic gently for a couple of minutes until fragrant but not browned.
  3. Cook the Shrimp: Add the seasoned shrimp to the pan. Stir continuously for 2 minutes until the shrimp turns pink and is nearly cooked through. Remove shrimp with a slotted spoon and set aside.
  4. Deglaze the Pan: Add a splash of cider or stock to the pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon to infuse flavor into the sauce.
  5. Sauté Shallot and Sun-Dried Tomatoes: Melt the butter over medium heat. Add diced shallot and sauté for 5 minutes until softened. Add chopped sun-dried tomatoes and cook for another 2 minutes. Lower the heat to prevent burning.
  6. Add Cream and Simmer: Stir in the pouring cream, then return the shrimp to the pan. Bring to a gentle simmer for a couple of minutes to meld the flavors.
  7. Add Spinach: Toss in the baby spinach and stir until wilted and incorporated evenly into the creamy sauce.
  8. Season and Combine with Pasta: Taste the sauce and add salt and pepper to your liking. Stir in the cooked linguine so the pasta is thoroughly coated with the creamy sauce.
  9. Finish with Lemon and Parsley: Add the zest of one lemon and sprinkle chopped fresh parsley over the top. Serve immediately to enjoy the fresh and vibrant flavors.

Notes

  • Use peeled and deveined shrimp for ease and best texture.
  • Sun-dried tomatoes packed in oil can give extra flavor; if using dry, soak them before chopping.
  • Cooking the shrimp just until pink keeps them tender and juicy.
  • Deglazing the pan enhances the sauce flavor by incorporating browned bits.
  • Make sure to cook linguine until al dente to prevent it from getting mushy when sauced.
  • For a lighter version, substitute cream with half-and-half or a mixture of milk and Greek yogurt.
  • Fresh parsley and lemon zest add brightness—don’t skip them!

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