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Creamy Tuscan Shrimp Linguine

A rich, restaurant-quality pasta dish made with tender shrimp, creamy Parmesan sauce, sun-dried tomatoes, and fresh spinach tossed with silky linguine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 580

Ingredients
  

Shrimp Pasta
  • 12 oz linguine
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 onion finely chopped
  • 0.5 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese freshly grated
  • 2 cups spinach fresh
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water and drain.
  2. Season shrimp with salt and pepper. Sear in olive oil for 1–2 minutes per side. Remove from pan.
  3. In the same pan, melt butter and sauté garlic and onion until softened.
  4. Add sun-dried tomatoes and cook for 1 minute.
  5. Pour in heavy cream and chicken broth. Simmer 2–3 minutes.
  6. Stir in Parmesan, Italian seasoning, and red pepper flakes. Let sauce thicken.
  7. Add spinach and let it wilt.
  8. Return shrimp to the pan and toss to coat.
  9. Add linguine and toss. Adjust with pasta water if needed.
  10. Season to taste and serve with fresh basil and more Parmesan.

Notes

Use freshly grated Parmesan for the smoothest sauce.