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.
Calories: 520kcal
Ingredients
- 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
Instructions
- 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!
Notes
- 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.