Thank you so much for stopping by! If you’re craving something creamy, garlicky, and full of bold Tuscan flavor, this Creamy Tuscan Shrimp Linguine is about to become your new weeknight hero.
We’re tossing plump, juicy shrimp in a luscious Parmesan cream sauce with sun-dried tomatoes, baby spinach, and a little lemon—then folding it all into al dente linguine. It’s rustic, rich, and made to impress (but secretly super simple to make!).
➡️ Love dinners like this? Subscribe to get fresh comfort food recipes delivered straight to your inbox each week!
What Is Creamy Tuscan Shrimp Linguine?
This dish is inspired by the beloved creamy Tuscan sauce—garlic, sun-dried tomatoes, herbs, and cream—tossed with sautéed shrimp and silky linguine. It tastes restaurant-worthy but comes together in just 30 minutes.
It’s an easy, elegant meal that works for weeknights, date nights, or just because nights.
Why You’ll Love This Recipe
- Big flavor, fast cook time
- Feels elevated, but easy to make
- Creamy without being heavy
- One pan + one pot = less mess
- Customizable and crowd-pleasing
What Does It Taste Like?
Creamy and garlicky with pops of sweet sun-dried tomato, earthy spinach, and tender shrimp—all finished with a squeeze of lemon and a sprinkle of Parmesan. It’s rich without being over-the-top, and every bite is full of flavor and texture.
Benefits of This Recipe
- High in protein and rich in flavor
- Packs in leafy greens for balance
- Easy to adapt to gluten-free or dairy-free
- Dinner party-worthy but simple enough for Tuesdays
- Comes together quickly with mostly pantry staples
Ingredients
- 8 oz linguine or pasta of choice
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil), drained and chopped
- 1½ cups heavy cream or half-and-half
- ½ cup freshly grated Parmesan cheese
- 2 cups baby spinach
- 1 tsp Italian seasoning
- Juice of ½ lemon
- Optional: red pepper flakes, extra Parmesan for topping
Tools You’ll Need
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Tongs or pasta fork
- Cutting board & knife
- Cheese grater
Additions and Substitutions
✨ Customize it your way:
- Swap shrimp for grilled chicken, scallops, or chickpeas
- Use coconut milk or cashew cream to make it dairy-free
- Toss in mushrooms, peas, or roasted red peppers
- Sub linguine with zoodles or gluten-free pasta
- Add crushed red pepper or Calabrian chili for heat
How to Make Creamy Tuscan Shrimp Linguine
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook linguine until just al dente. Reserve ½ cup pasta water before draining.
2. Sear the shrimp
Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, and cook 1–2 minutes per side until just pink. Remove and set aside.
3. Build the sauce
Lower heat to medium. Sauté garlic and sun-dried tomatoes in the same skillet for 1–2 minutes. Add cream, Parmesan, and Italian seasoning. Simmer until the sauce thickens slightly.
4. Add spinach and shrimp
Stir in spinach until wilted. Return shrimp to the pan and squeeze in lemon juice. Toss to combine.
5. Add the pasta
Add drained pasta to the skillet and toss with sauce. If it’s too thick, stir in reserved pasta water a little at a time.
6. Serve hot
Top with extra cheese, red pepper flakes, or chopped parsley. Serve with crusty bread or a side salad.
What to Serve With Tuscan Shrimp Linguine
Looking to complete the table? Pair it with these delicious sides:
- Spinach and Artichoke Stuffed Spaghetti Squash – rich and cheesy with a veggie-forward twist
- Healthy Spaghetti Squash Au Gratin – creamy comfort with a healthy swap
- Pear and Gorgonzola Flatbread – the perfect sweet-savory starter #google_vignette
Tips for Tuscan Shrimp Success
- Use room temp cream to avoid curdling
- Don’t overcook the shrimp—just until pink and curled
- Stir in Parmesan off the heat to keep the sauce smooth
- A splash of pasta water makes the sauce silky
- Taste and adjust! A little lemon brightens everything
Storage & Reheating
- Fridge: Store leftovers in an airtight container up to 3 days
- Reheat: Warm gently in a skillet with a splash of cream or broth
- Freezer: Not ideal—cream sauces may separate
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.
Is there a dairy-free version?
Use coconut cream or cashew cream and a dairy-free Parmesan alternative.
What other pasta shapes work?
Fettuccine, spaghetti, penne, or even short-cut pasta like rigatoni all work beautifully.
Can I meal prep this?
Yes! Make the sauce and shrimp ahead, then toss with fresh pasta when ready to eat.
Final Thoughts: Weeknight Magic Meets Restaurant Flavor 🍤💫
This Creamy Tuscan Shrimp Linguine is proof that elegant doesn’t have to mean complicated. It’s cozy, flavorful, and on the table in under 30 minutes. Whether you’re looking to impress or just need a new dinner go-to, this recipe delivers every time.
Still craving more comfort with a twist? Don’t miss:
- Spinach and Artichoke Stuffed Spaghetti Squash
- Healthy Spaghetti Squash Au Gratin
- Pear and Gorgonzola Flatbread
Let’s See Your Shrimp Linguine! 🍝📸
Did you make this Tuscan dream bowl? I need to see it!
📸 Tag me in your dinner pics so I can cheer you on!
📌 Save and share it on Pinterest: Follow @TheKitchenJoyy and pin it to your Weeknight Dinner, Seafood Recipes, or Cozy Pasta Dishes boards!
This Creamy Tuscan Shrimp Linguine is a garlicky, silky-smooth pasta dish bursting with plump shrimp, sun-dried tomatoes, fresh spinach, and a lemony Parmesan cream sauce. It feels fancy but is incredibly easy to make—ready in under 30 minutes! Whether you’re cooking for two or treating yourself, this cozy seafood pasta brings bold flavor with minimal fuss.
- 8 oz linguine or pasta of choice
- 1 tbsp olive oil
- 1 lb large shrimp (peeled and deveined)
- Salt and black pepper (to taste)
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes (in oil, drained and chopped)
- 1½ cups heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tsp Italian seasoning
- Juice of ½ lemon
- Optional: crushed red pepper flakes (extra Parmesan for topping)
- Cook linguine: Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Sauté shrimp: In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper. Sear for 1–2 minutes per side until pink. Remove and set aside.
- Build the sauce: Lower heat to medium. Add garlic and sun-dried tomatoes to the skillet and sauté for 1–2 minutes until fragrant.
- Cream it up: Stir in cream, Parmesan, Italian seasoning, and lemon juice. Let simmer for 3–4 minutes until slightly thickened.
- Finish with spinach and shrimp: Add spinach to the sauce and cook until wilted. Return shrimp to the skillet and stir to coat.
- Toss it all together: Add the cooked linguine to the pan and toss until well coated. Add reserved pasta water a splash at a time if needed to loosen the sauce.
- Serve hot: Garnish with red pepper flakes and more Parmesan. Plate it up and enjoy!
-
Use room temperature cream to prevent curdling when adding to the pan.
-
Want it spicier? Add chili flakes or Calabrian chili paste to the sauce.
-
Swap linguine for zoodles or gluten-free pasta for a lighter version.
-
This sauce is best served fresh—reheat gently with a splash of broth or cream.
-
Add sautéed mushrooms or roasted red peppers for more texture and depth.