CREAMY TUSCAN SHRIMP LINGUINE
This Creamy Tuscan Shrimp Linguine is an elegant and flavorful dish that's surprisingly easy to make. Tender shrimp are cooked in a creamy Tuscan-inspired sauce with sun-dried tomatoes, spinach, and Parmesan cheese, then tossed with linguine pasta.
Ingredients
- 1 pound linguine pasta
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed, drained)
- 5 ounces fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chicken broth or white wine (optional)
- 1 tablespoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- Cook pasta: Cook the linguine pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Cook shrimp: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside
- Make the sauce: In the same skillet, add the minced garlic and cook for 1 minute, until fragrant. Add the sun-dried tomatoes and spinach and cook until the spinach is wilted, about 2-3 minutes.
- Add cream and cheese: Pour in the heavy cream, Parmesan cheese, and chicken broth or white wine (if using). Stir well and bring to a simmer. Reduce heat to low and simmer for a few minutes, until the sauce thickens slightly. Season with salt, pepper, Italian herbs, and red pepper flakes (if using).
- Combine pasta and shrimp: Add the cooked pasta and shrimp to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up.
- Serve: Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.
Notes
- Shrimp: Use fresh or frozen shrimp. If using frozen shrimp, thaw completely before cooking.
- Sun-Dried Tomatoes: You can use oil-packed sun-dried tomatoes, but make sure to drain them well before using.
- Spinach: You can use fresh or frozen spinach. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- Pasta: You can use other types of pasta, such as fettuccine or spaghetti, instead of linguine.
- Spice Level: Adjust the amount of red pepper flakes to your liking.