Description
This creamy Tuscan shrimp linguine is a decadent pasta dish packed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a rich Parmesan cream sauce. It’s perfect for a cozy dinner or an impressive date night meal. This recipe comes together quickly, making it ideal for weeknight indulgence without compromising on flavor.
Ingredients
Units
Scale
For the shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the pasta and sauce:
- 12 oz (340g) linguine
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken or vegetable broth
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
For garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the shrimp:
- Toss shrimp with olive oil, paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium heat. Cook shrimp for 2-3 minutes per side or until pink and fully cooked. Remove shrimp from the skillet and set aside.
- Make the sauce:
- In the same skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds. Add sun-dried tomatoes and cook for 1 minute.
- Stir in spinach and cook until wilted. Pour in the heavy cream, broth, and Parmesan cheese. Add Italian seasoning and crushed red pepper flakes if using. Stir until the sauce is smooth and slightly thickened.
- Combine everything:
- Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If needed, use reserved pasta water to loosen the sauce.
- Return the shrimp to the skillet and toss to combine. Cook for 1-2 minutes until heated through.
- Serve:
- Plate the pasta and garnish with fresh parsley and additional Parmesan cheese. Serve immediately and enjoy!
Notes
- For a lower-calorie option, substitute half-and-half for the heavy cream.
- Feel free to use gluten-free pasta if needed.
- This dish pairs wonderfully with a crisp white wine like Pinot Grigio.