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Creamy Tuscan Shrimp Linguine

Indulge in creamy Tuscan flavors with shrimp, sun-dried tomatoes, and spinach tossed in linguine, perfect for busy nights or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Use fresh or thawed frozen shrimp
  • 8 ounces linguine Cook according to package instructions
  • 1/2 cup sun-dried tomatoes, chopped Oil-packed sun-dried tomatoes work well
  • 2 cups fresh spinach To be added at the end of cooking
  • 3 cloves garlic, minced For sautéing with shrimp
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version
  • 1 teaspoon Italian seasoning Enhances flavor of the sauce
  • 1/2 cup Parmesan cheese, grated For topping the dish before serving

Method
 

Cooking the Pasta
  1. Cook the linguine according to package instructions in a large pot of salted water until al dente, usually about 10-12 minutes. Drain and set aside.
Preparing the Sauce
  1. In a large skillet over medium heat, add a splash of olive oil and sauté minced garlic until fragrant, about 1 minute.
  2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, add heavy cream, sun-dried tomatoes, and Italian seasoning. Stir to combine and simmer for 3-4 minutes until the sauce thickens slightly.
  4. Add the fresh spinach and cook until wilted, about 2 minutes.
  5. Return the shrimp to the skillet and toss to coat. If needed, add a bit of pasta water to reach your desired sauce consistency.
  6. Fold in the cooked linguine, ensuring every strand is coated in the creamy sauce.
  7. Sprinkle with grated Parmesan cheese before serving.

Notes

For meal prep, store in airtight containers in the fridge for up to 3 days. Leftovers can also be frozen for up to 2 months.