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Creamy Tuscan Shrimp Linguine Recipe
Ash Tyrrell

Creamy Tuscan Shrimp Linguine Recipe

Last night, I whipped up the most indulgent Creamy Tuscan Shrimp Linguine, and wow, it was absolutely magical. Juicy shrimp nestled in a rich, velvety sauce infused with garlic, sun-dried tomatoes, and fresh spinach―it felt like dining by the Tuscan countryside!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 ounces linguine the perfect pasta to soak up this luscious sauce
  • 1 pound shrimp peeled and deveined (medium-size works best for even cooking)
  • 2 tablespoons olive oil to sear the shrimp and build flavor in the pan
  • 4 garlic cloves minced (fresh garlic makes the sauce aromatic and flavorful)
  • ½ cup sun-dried tomatoes julienned (their tanginess balances the creamy sauce)
  • 2 cups fresh baby spinach adds color and freshness to the dish
  • 1 cup heavy cream creates a luxurious and silky sauce
  • ¾ cup freshly grated Parmesan cheese for richness; fresh is always better than pre-shredded
  • ½ teaspoon chili flakes for a subtle kick of heat, optional
  • Salt and pepper to taste (essential for boosting all those flavors)

Method
 

  1. Peel and devein 1 pound of medium shrimp, then give them a generous seasoning of salt, pepper, and ½ teaspoon of chili flakes if you love a little heat. While you’re working with the shrimp, get your pasta water boiling and prep the other ingredients like slicing the sun-dried tomatoes or grating the Parmesan.
  2. Once the water is boiling, add a good pinch of salt before dropping in 12 ounces of linguine. Stir occasionally and cook until the pasta is al dente, usually about 9 to 11 minutes (check the package!). Be sure to reserve ½ cup of the pasta water before draining to adjust the sauce later if needed.
  3. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for about 2 minutes per side until they turn pink. Remove the shrimp from the skillet and set them aside on a plate so you can work on the sauce.
  4. Lower the heat to medium and add the minced garlic (from 4 cloves) to the skillet, stirring until fragrant, about 30 seconds. Toss in ½ cup of julienned sun-dried tomatoes and 2 cups of fresh spinach, letting them soften for about 2 minutes. Pour in 1 cup of heavy cream, stirring as it begins to bubble and thicken slightly. Gradually add ¾ cup of Parmesan cheese, stirring until it fully melts into the sauce.
  5. Return the shrimp back to the skillet along with the cooked linguine. Using tongs, toss everything together until the pasta is coated in the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water until silky smooth. Taste and adjust the seasoning with extra salt or chili flakes as desired.
  6. Plate the pasta in bowls or shallow dishes. Sprinkle each serving with more freshly grated Parmesan and garnish with chopped parsley or basil for a stunning presentation. Serve immediately and savor the magic in every bite!

Notes

  • Don’t Overcook the Shrimp: Shrimp cook quickly! Just about 2 minutes per side keeps them tender and juicy.
  • Season Generously: Salting the pasta water and the sauce properly makes all the difference in flavor.
  • Master the Sauce Consistency: Use pasta water sparingly to adjust the sauce―a little goes a long way.
  • Always Use Fresh Parmesan: It melts better and adds so much more flavor than pre-shredded varieties.