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Creamy Tuscan Shrimp Linguine Recipe

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4.1 from 5 reviews

This creamy Tuscan shrimp linguine is a luxurious yet simple pasta dish combining tender shrimp, sun-dried tomatoes, and baby spinach in a rich, garlicky cream sauce. Perfect for a quick weeknight dinner or an impressive meal for guests, it offers vibrant flavors with a hint of lemon zest and fresh parsley.

Ingredients

Shrimp Seasoning

  • 1 pound (450g) raw shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp garlic granules
  • ¼ tsp ground black pepper

Sauce and Vegetables

  • 2 tbsp olive oil
  • 4 large garlic cloves, minced
  • Splash of cider or stock (for deglazing)
  • 1 tbsp butter
  • 1 shallot, finely diced
  • 3 ½ oz (150g) sun-dried tomatoes, chopped
  • 1 ½ cups (300g) pouring or single cream
  • 3 handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley

Pasta

  • 10 ½ oz (300g) dried linguine, cooked till al dente

Instructions

  1. Season the shrimp: Pat the shrimp dry with kitchen paper to remove excess moisture. Place them in a bowl and sprinkle with salt, ground black pepper, and garlic granules. Stir to evenly coat the shrimp with the seasoning.
  2. Sauté the garlic: Heat the olive oil in a large pan over medium-low heat. Add the minced garlic and cook gently for a couple of minutes until fragrant, being careful not to burn it.
  3. Cook the shrimp: Increase the heat to medium and add the seasoned shrimp to the pan. Stir continuously for about 2 minutes until the shrimp turn pink and just cooked through. Remove the shrimp from the pan using a large slotted spoon and set aside.
  4. Deglaze the pan: Add a splash of cider or stock to the hot pan to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the base of the pan. This adds flavor to the sauce.
  5. Prepare the sauce base: Add the butter to the pan and let it melt over medium heat. Add the finely diced shallot and sauté for 5 minutes until softened and translucent. Then stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes to release their flavor. Reduce the heat to low.
  6. Add cream and combine: Pour in the cream and stir to combine. Return the cooked shrimp to the pan. Allow the mixture to gently simmer for a couple of minutes, letting the sauce thicken slightly. Stir in the baby spinach, mixing until it wilts and softens into the sauce.
  7. Season and add pasta: Taste the sauce and add salt and pepper as needed. Add the cooked, al dente linguine to the pan and toss well so that each strand is coated in the creamy sauce.
  8. Finish and serve: Stir in the lemon zest and chopped parsley for fresh brightness. Serve the creamy Tuscan shrimp linguine immediately while warm.

Notes

  • For best flavor, use shrimp that is fresh or properly thawed if frozen.
  • If you prefer, substitute cider with chicken or vegetable stock for deglazing.
  • You can adjust cream quantity to make the sauce thicker or thinner according to your preference.
  • Sun-dried tomatoes packed in oil will add extra richness but can be substituted with dry-packed rehydrated tomatoes if needed.
  • Serve with a green salad or garlic bread for a complete meal.

Find it online: https://cookedbygrace.com/creamy-tuscan-shrimp-linguine-recipe/