Print

Creamy Tuscan Shrimp Linguine

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Tuscan Shrimp Linguine is a luxurious yet simple dish that brings the flavors of Italy to your table. Succulent shrimp are nestled in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and spinach, all tossed with perfectly cooked linguine. This recipe is perfect for both weeknight dinners and special occasions, offering a restaurant-quality meal in the comfort of your home.

Ingredients

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

Instructions

  1. Heat olive oil in a large pan over medium-low heat. Add minced garlic and cook until fragrant.
  2. 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.
  3. In the same pan, add butter and diced shallot. Sauté until translucent.
  4. Add chopped sun-dried tomatoes and cook for a minute.
  5. Pour in the cream and bring to a gentle simmer.
  6. Stir in baby spinach and cook until wilted.
  7. Return the shrimp to the pan, add lemon zest and chopped parsley. Stir to combine.
  8. Add cooked linguine to the sauce, tossing to coat evenly.
  9. Serve immediately, garnished with additional parsley if desired.

Notes

  • 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: 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.

Nutrition

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