Pin it
I’m about to tell you about a pasta that’s always a superstar at my place. This dreamy Tuscan shrimp linguine is my answer to those nights when I crave something special but want to keep things speedy. It’s got juicy shrimp floating in a smooth, creamy sauce with flashes of color from sun dried tomatoes and bits of spinach. It seriously looks like something from a fancy place, but I knock it out in 20 minutes in my own kitchen.
Irresistible Creamy Shrimp Linguine
What gets me every time? It’s how these basic things join forces to make something unforgettable. The sauce clings to all the noodles and those shrimp are so plump and tender. Sun dried tomatoes bring that punch of sweetness, and spin on spinach for a burst of freshness. Crazy busy night? No worries. This dish swoops in to save dinner and never skimps on taste.
All You Need for the Magic
- Cider or stock: Toss some in the pan to grab all that flavorful stuff stuck to the bottom.
- Fresh parsley: Finish things off with a handful for color and a fresh boost.
- Lemon zest: Just a bit makes the whole thing come alive.
- Heavy cream: One cup brings that glossy, smooth sauce you love from nice places.
- Spinach: A big heap wilts right down and melts into everything.
- Sun dried tomatoes: Tiny tart bites that liven up every forkful.
- Unsalted butter: Makes the whole thing taste rich and cozy.
- Shallot: Dice up one, it adds wonderful sweetness once it cooks down.
- Garlic: Two or three fresh cloves, crushed up. Skip the jarred stuff.
- Olive oil: Splash just a little to start things off and give a yummy base.
- Shrimp: Buy them peeled and cleaned to make things easy. Watch them, they cook fast.
- Linguine: Roughly 250g. Wide flat pasta that grabs the creamy sauce so well.
Here’s How to Fix It
- Step 4: The Big Finish
- Toss in that huge bunch of spinach, let it fold into the sauce. Add your noodles and give it all a big mix. Sprinkle lemon zest and plenty of fresh parsley to make it shine.
- Step 3: Go Creamy
- Stir in sun dried tomatoes. Let them get warm and soft, takes a quick minute. Gently add in your cream, stirring nonstop, then put the shrimp back in. Keep it at a super gentle simmer.
- Step 2: Build the Flavor
- Pour in cider or stock, scraping up every brown bit left in the pan. Drop in butter, let it disappear. Add shallots and cook them until they go sweet and soft, about 5 minutes.
- Step 1: Shrimp Time
- Splash some olive oil into your biggest skillet. Add the smashed garlic, let it pop for 30 seconds. Toss in the shrimp, let them turn bright pink (about 2 mins each side). Move shrimp out, but keep those tasty juices in there.
A Few Handy Tips
Shrimp only need a quick cook—if they turn pink, you're done. The tasty stuff left after they're done? Don't toss it, scrape that into your sauce. Hold on to a bit of your pasta water, it's perfect for thinning out the sauce if it’s too thick. And seriously, eat this as soon as it's done for the creamiest texture ever.
Switch Things Around
Sometimes I swap in salmon chunks or sliced chicken instead of shrimp when I feel like something else. Not a fan of sun dried tomatoes? Try some crispy bacon bits. Toss in mushrooms or roasted red peppers if you want. The sauce stands on its own but grating a mountain of Parmesan on top? Always a win.
Awesome Sides to Go With It
You gotta have some garlic bread—perfect for grabbing that luscious sauce. I love a crunchy green salad alongside. If I’m hosting, roasted asparagus hits the table, too. Pour a glass of cold white wine and your night’s suddenly extra special.
Pin it
Frequently Asked Questions
- → Can I prepare this with frozen shrimp?
Frozen shrimp work great! Let them fully thaw, then pat dry to remove extra liquid. Dry shrimp cook much better and develop a nice finish.
- → What’s a good cream alternative?
Go with half-and-half for a lighter touch, or cashew cream if you need dairy-free. Just use less cashew cream since it’s thicker than regular cream.
- → Can I prepare the dish ahead?
It’s better fresh, but you can prep the ingredients first. If reheating, add a splash of cream or reserved pasta water to loosen the thickened sauce.
- → What can replace sun-dried tomatoes?
Cherry tomatoes give a different but still tasty flavor. Or try roasted red peppers—they keep that sweet, bold taste you need.
- → How can I tell when shrimp are done?
They’re perfectly cooked when they’re pink and curl into a soft ‘C’ shape. It usually takes just 2-3 minutes on each side, so don’t overdo it.