Why You’ll Love This Recipe

Quick and Easy: Ready in just 20 minutes, making it ideal for busy evenings.
Rich Flavors: The combination of garlic, sun-dried tomatoes, and cream creates a deeply satisfying sauce.
Versatile: Can be adapted with different proteins or vegetables to suit your preferences.
Elegant Presentation: Despite its simplicity, this dish looks and tastes gourmet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound (450g) raw shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon garlic granules
¼ teaspoon ground black pepper
2 tablespoons olive oil
4 large garlic cloves, minced
Splash of cider or stock
1 tablespoon butter
1 shallot, finely diced
3½ ounces (150g) sun-dried tomatoes, chopped
1½ cups (300g) pouring or single cream
3 handfuls baby spinach
Zest of 1 lemon
2 tablespoons chopped fresh parsley
10½ ounces (300g) dried linguine, cooked till al dente

Directions

Heat olive oil in a large pan over medium-low heat. Add minced garlic and cook until fragrant.
Add the shrimp, seasoned with salt, garlic granules, and black pepper. Cook for a couple of minutes until they start turning pink. Remove shrimp and set aside.
In the same pan, add butter and diced shallot. Sauté until translucent.
Add chopped sun-dried tomatoes and cook for a minute.
Pour in the cream and bring to a gentle simmer.
Stir in baby spinach and cook until wilted.
Return the shrimp to the pan, add lemon zest and chopped parsley. Stir to combine.
Add cooked linguine to the sauce, tossing to coat evenly.
Serve immediately, garnished with additional parsley if desired.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Protein Swap: Replace shrimp with chicken breast strips or salmon fillets for a different take.
Vegetarian Option: Omit shrimp and add more vegetables like mushrooms or zucchini.
Spicy Kick: Add a pinch of red pepper flakes for heat.
Cheesy Delight: Stir in grated Parmesan cheese for extra richness.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a pan over low heat, adding a splash of cream or milk to loosen the sauce.
Freezing: Not recommended, as the cream sauce may separate upon thawing.

FAQs

How can I make this dish gluten-free?

Use gluten-free linguine or your preferred gluten-free pasta alternative.

Can I use frozen shrimp?

Yes, ensure they are fully thawed and patted dry before cooking.

What can I substitute for single cream?

Heavy cream or half-and-half can be used as alternatives.

Is it necessary to use sun-dried tomatoes?

They add a unique flavor, but you can substitute with fresh cherry tomatoes if preferred.

Can I add cheese to the sauce?

Absolutely, grated Parmesan cheese complements the flavors well.

How do I prevent the cream sauce from curdling?

Cook over low heat and avoid boiling the sauce.

What side dishes pair well with this pasta?

A fresh green salad or garlic bread makes excellent accompaniments.

Can I prepare this dish in advance?

It’s best served fresh, but you can prepare components ahead and assemble before serving.

How do I know when the shrimp are cooked?

They turn pink and opaque; avoid overcooking to prevent toughness.

Is this dish suitable for children?

Yes, it’s generally kid-friendly, but you can adjust garlic and seasoning levels to suit their taste.

Conclusion

Creamy Tuscan Shrimp Linguine is a delightful dish that combines the richness of a creamy sauce with the freshness of shrimp and vegetables. Its quick preparation time and versatile nature make it a go-to recipe for any occasion. Whether you’re cooking for family or entertaining guests, this pasta dish is sure to impress.