Creamy Tuscan Shrimp Linguine
This Creamy Tuscan Shrimp Linguine combines garlic, sun-dried tomatoes, and cream in a luscious pasta dish that’s both comforting and elegant—ready in about 20 minutes!
Equipment
- Large Pan
- Pot for Boiling Pasta
- Wooden Spoon
- Slotted spoon
Ingredients
For the Shrimp
- 1 pound raw shrimp peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Sauce
- 4 cloves garlic minced
- cider or stock splash, for deglazing
- 1 tbsp butter
- 1 shallot finely diced
- 3.5 oz sun-dried tomatoes chopped
- 1.5 cups single cream
- 3 handfuls baby spinach
- 1 lemon zest from 1 lemon
- 2 tbsp fresh parsley chopped
- 10.5 oz dried linguine cooked al dente
Instructions
- Pat the shrimp dry and season with salt, pepper, and garlic granules. Toss to coat.
- Heat olive oil in a pan. Add minced garlic and sauté for about 1 minute until fragrant.
- Add shrimp and cook for 2 minutes until pink. Remove and set aside.
- Deglaze the pan with a splash of cider or stock, scraping up browned bits.
- Add butter and shallot. Cook until soft and golden, about 5 minutes.
- Stir in sun-dried tomatoes. Add the cream and return shrimp to pan. Simmer gently.
- Add spinach and let it wilt in the sauce.
- Toss in cooked linguine. Mix until coated. Finish with lemon zest and chopped parsley.
Notes
Use Swiss chard or kale instead of spinach for variation. Don’t let the cream boil, and remove shrimp as soon as they turn pink to avoid rubbery texture.
Nutrition
Calories: 620kcalCarbohydrates: 48gProtein: 35gFat: 33gSaturated Fat: 14gCholesterol: 220mgSodium: 850mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 1800IUVitamin C: 12mgCalcium: 120mgIron: 3.5mg
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