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Creamy Tuscan Shrimp Linguine

A rich, creamy Tuscan-style shrimp linguine made with garlic, spinach, sun-dried tomatoes, Parmesan, and a silky cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Pasta
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Shrimp
  • 12 oz linguine
  • 1 lb shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and pepper to taste
  • 1 tsp Italian seasoning
Tuscan Cream Sauce
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes sliced
  • 1 cup cherry tomatoes halved
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup reserved pasta water

Equipment

  • Large pot
  • Skillet
  • Tongs
  • Knife

Method
 

  1. Cook linguine in salted water until al dente. Reserve pasta water and drain.
  2. Season shrimp with salt, pepper, and Italian seasoning. Sear in olive oil and butter, then set aside.
  3. Sauté garlic, sun-dried tomatoes, and cherry tomatoes in the same skillet.
  4. Add chicken broth, heavy cream, Italian seasoning, and red pepper flakes. Simmer gently.
  5. Stir in Parmesan until melted and smooth.
  6. Add spinach and cook until wilted.
  7. Toss linguine with the sauce and a splash of pasta water.
  8. Return shrimp to skillet and warm through. Adjust seasoning and serve.

Notes

Add lemon zest at the end for brightness.