Description
Creamy Tuscan Shrimp Linguine is a delightful Italian-American main course featuring tender shrimp sautéed with garlic, cherry tomatoes, and spinach, all tossed in a luscious creamy Parmesan sauce served over perfectly cooked linguine pasta. This quick and flavorful dish combines a rich blend of herbs and spices, making it an ideal weeknight meal that’s both comforting and elegant.
Ingredients
Scale
Pasta:
- 12 ounces linguine pasta
Shrimp and Seasoning:
- 1 pound large shrimp, peeled and deveined
- Salt to taste
- Black pepper to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
Sauce and Vegetables:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup dry white wine or chicken broth
- 2 tablespoons unsalted butter
Garnish:
- Fresh basil or parsley for garnish
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Season Shrimp: Pat the shrimp dry and season with salt, black pepper, Italian seasoning, and red pepper flakes, if using.
- Sauté Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1 to 2 minutes on each side until they turn pink and are cooked through. Remove shrimp from skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in Italian seasoning and red pepper flakes, then add cherry tomatoes and cook for 2 to 3 minutes until softened.
- Deglaze and Simmer: Pour in the dry white wine or chicken broth and let it simmer for 1 minute to reduce slightly and develop flavor.
- Prepare Cream Sauce: Lower the heat to low, then add heavy cream, grated Parmesan cheese, and gradually stir in reserved pasta water to achieve a creamy sauce consistency.
- Add Spinach: Stir fresh baby spinach into the sauce and cook until wilted, about 1 to 2 minutes.
- Combine Shrimp and Pasta: Return cooked shrimp to the skillet and toss together with the cooked linguine until the pasta is well coated with the sauce.
- Garnish and Serve: Serve the creamy Tuscan shrimp linguine hot, garnished with fresh basil or parsley and extra Parmesan cheese if desired.
Notes
- For added richness, stir in a spoonful of cream cheese to the sauce.
- Add a splash of lemon juice at the end for brightness and balance.
- Sun-dried tomatoes can be substituted for fresh cherry tomatoes to deepen the flavor.
- Use half-and-half instead of heavy cream for a lighter sauce variation.
