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CREAMY TUSCAN SHRIMP LINGUINE

Creamy Tuscan Shrimp Linguine

This Creamy Tuscan Shrimp Linguine blends bold Cajun flavors with elegant Italian pasta. Juicy shrimp and lump crab are coated in a rich, velvety sauce that’s quick enough for weeknights yet special enough for guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course, Pasta
Cuisine Fusion, Italian-American, Southern
Servings 4 servings
Calories 620 kcal

Equipment

  • Large Pot
  • Large Skillet
  • Strainer
  • Knife
  • Cutting board
  • Measuring Cups
  • Tongs or pasta fork

Ingredients
  

Seafood & Pasta

  • 1 lb jumbo shrimp peeled and deveined
  • 1/2 lb lump crab meat picked over for shells
  • 12 oz linguine or fettuccine

Sauce Base

  • 2 tbsp butter unsalted preferred
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 bell pepper red or green, diced
  • 3 cloves garlic minced
  • 1 tbsp Cajun seasoning adjust to taste
  • 1/4 cup dry white wine optional
  • 1/2 cup seafood or chicken stock
  • 1 cup heavy cream
  • 1/3 cup crushed tomatoes optional
  • 1/3 cup Parmesan cheese grated
  • 1 tbsp lemon juice freshly squeezed
  • red pepper flakes optional, to taste
  • salt and black pepper to taste
  • fresh parsley or green onions for garnish

Instructions
 

  • Peel and devein the shrimp, check crab for shells. Dice onion and bell pepper, mince garlic. Measure all ingredients and have them ready.
  • Cook linguine in a large pot of salted water until al dente. Reserve ½ cup pasta water. Drain and toss pasta with olive oil.
  • In a large skillet, heat butter and olive oil over medium-high. Sear shrimp in a single layer until pink, about 1–2 minutes per side. Remove and set aside. Warm crab meat briefly and remove.
  • Reduce heat to medium. Add more butter and oil if needed. Sauté onion and bell pepper for 4–5 minutes. Stir in garlic and cook 30 seconds.
  • Add Cajun seasoning and stir for 1 minute. Deglaze with wine if using. Add stock, then heavy cream. Stir gently and bring to a soft simmer.
  • Let sauce simmer to thicken. Stir in Parmesan and crushed tomatoes (if using). Return seafood and fold gently into the sauce. Add lemon juice.
  • Add cooked pasta to sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce.
  • Season to taste. Serve hot, garnished with parsley or green onions and extra Parmesan if desired.

Notes

For best results, use fresh seafood and don’t rush the sauce. Letting it simmer gently brings out the flavors. Adjust the spice to suit your taste and always taste before serving!

Nutrition

Calories: 620kcalCarbohydrates: 40gProtein: 35gFat: 36gSaturated Fat: 18gCholesterol: 240mgSodium: 690mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 750IUVitamin C: 20mgCalcium: 180mgIron: 3.5mg
Keyword cajun, creamy, linguine, Seafood Pasta, Shrimp
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