Creamy Tuscan Shrimp Linguine

A quick, creamy pasta with shrimp and sun-dried tomatoes.

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INTRODUCTION

Creamy Tuscan Shrimp Linguine is a rich and simple dish you can make any night. It blends tender shrimp, a smooth cream sauce, sun-dried tomatoes, and fresh spinach with lemon and parsley. The dish feels special but it is easy to cook. If you like bright cream sauces and fast meals, this recipe will fit well in your week. For another quick Tuscan-style meal, try the 25-minute creamy Tuscan chicken (no dairy) which uses the same cozy flavors in a dairy-free way.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for simple reasons. It cooks fast. The sauce is creamy but not heavy if you use just a little pasta water to loosen it. The shrimp cooks in minutes and stays tender when you do not overcook it. Sun-dried tomatoes add a deep, sweet tang. Spinach adds green color and a light, fresh taste. The lemon zest brightens the whole dish. You can make it on a weeknight or for guests and still look calm and confident.

This recipe uses common ingredients you can find at most stores. It also lets you change small things to suit your taste. You can swap linguine for any long pasta. You can add more garlic or less cream. The steps stay the same, so you can finish the dish with little fuss. This makes it a useful recipe to learn and keep.

HOW TO MAKE Creamy Tuscan Shrimp Linguine

The steps are clear and easy. You start with seasoned shrimp and cook pasta to al dente. Make the garlic and shallot base, add sun-dried tomatoes, and pour in cream to make the sauce. Toss the pasta with the sauce and finish with lemon zest and parsley. The full step-by-step list is below. If you want a lighter seafood pasta with a similar taste, you can look at a classic shrimp scampi recipe for ideas on using garlic, wine, and lemon with shrimp.

Follow the steps but taste and adjust as you go. Keep the heat low when you add the cream so it does not split. Use a splash of the reserved pasta water if the sauce needs to loosen. Serve quickly so the pasta stays warm and silky.

EQUIPMENT NEEDED

• Large pot for boiling pasta
• Large skillet or frying pan
• Slotted spoon or spatula
• Wooden spoon to stir and scrape
• Measuring cups and spoons
• Knife and chopping board
• Zester or small grater for lemon zest
• Colander to drain the pasta

These tools are simple and common. The large pan should hold the pasta and sauce together if you wish to toss everything in one pan at the end. A slotted spoon helps remove shrimp without taking the sauce base.

Ingredients You’ll Need :

1 pound (450g) raw shrimp, peeled and deveined, 1 tsp salt, 1 tsp garlic granules, ¼ tsp ground black pepper, 2 tbsp olive oil, 4 large garlic cloves, minced, 1 tbsp butter, 1 shallot, finely diced, 3½ oz (150g) sun-dried tomatoes, chopped, 1½ cups (300g) heavy cream, 3 handfuls baby spinach, Splash of white wine or chicken stock, 10½ oz (300g) dried linguine, Zest of 1 lemon, 2 tbsp chopped fresh parsley, Salt and pepper to taste

Use fresh shrimp if you can. If you use frozen shrimp, thaw it fully and pat it dry. The sun-dried tomatoes can be packed in oil or dry; if dry, soak them in warm water for a few minutes first. The splash of white wine is optional; chicken stock works well as a non-alcohol swap.

STEP-BY-STEP INSTRUCTIONS :

1. Pat the shrimp dry with kitchen paper and place in a bowl. Add salt, pepper, and garlic granules, stirring to coat evenly.
2. Bring a large pot of salted water to boil and cook the linguine according to package directions until al dente. Reserve ½ cup pasta water before draining.
3. Heat olive oil in a large pan over medium-low heat. Add minced garlic and cook for 2 minutes until fragrant but not browned. Add the seasoned shrimp and cook for 2 minutes until they turn pink and opaque. Remove shrimp with a slotted spoon and set aside.
4. Add a splash of white wine or stock to the same pan, scraping up any browned bits with a wooden spoon. Add butter and let it melt, then sauté the shallot for 5 minutes until softened.
5. Stir in the sun-dried tomatoes and cook for 2 minutes to release their flavors.
6. Lower the heat and slowly stir in the heavy cream. Return the shrimp to the pan and bring to a gentle simmer for 2 minutes. Add the baby spinach, stirring until it wilts completely.
7. Add the cooked linguine to the pan, tossing to coat with the creamy sauce. If the sauce seems thick, add a splash of reserved pasta water. Stir in lemon zest and fresh parsley, then taste and adjust seasoning with salt and pepper.

These steps keep the dish quick and full of flavor. Do not rush shrimp cooking — a short time is all it needs. If the sauce is too thin, let it simmer a little longer on low heat. If it is too thick, add more pasta water, a little at a time, until the sauce is smooth and clings to the pasta.

HOW TO SERVE Creamy Tuscan Shrimp Linguine

Serve the pasta hot on warm plates. Sprinkle a touch more chopped parsley and a thin slice of lemon on the side. A light drizzle of olive oil or a few flakes of red pepper can add color and mild heat. Offer extra lemon wedges at the table so each person can add brightness to taste.

Pair the dish with a simple green salad for a light side. A small loaf of crusty bread or garlic bread works well to mop up the creamy sauce. Serve with a crisp, cold drink or light white wine if you like.

STORAGE & FREEZING : Creamy Tuscan Shrimp Linguine

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on low heat in a pan. Add a splash of water, milk, or stock while reheating to loosen the sauce. Do not overheat, as the shrimp can get tough.

Freezing the full dish is not ideal because the cream sauce can change texture when frozen and thawed. If you must freeze, skip adding shrimp before freezing. Freeze the sauce and pasta separately in a good freezer container for up to 1 month. Thaw in the fridge and gently reheat, then add freshly cooked or thawed shrimp near the end to keep texture.

SERVING SUGGESTIONS

• Simple green salad with lemon vinaigrette keeps the meal fresh.
• Steamed green beans or asparagus add a bright side.
• Garlic bread or focaccia is good to soak the sauce.
• A light white wine or sparkling water with lemon pairs well with the cream and shrimp.

Keep the sides plain and fresh so the pasta stays the main flavor. A plain salad balances the cream and richness of the sauce.

VARIATIONS

• Lighter cream: Use half-and-half or a mix of milk and cream for a lighter sauce. Heat gently to avoid breaking the sauce.
• Extra heat: Add red pepper flakes while cooking garlic for a spicy kick.
• No shellfish: Replace shrimp with cooked chicken strips or even mushrooms for a vegetarian twist.
• Low dairy: Use a dairy-free cream alternative and swap butter for olive oil to make a no-dairy Tuscan dish. You can find ideas for dairy-free Tuscan dishes like the comforting one-pot creamy vegetable meals that use rich texture without dairy.
• Herb twist: Add basil or tarragon with the parsley for a new flavor layer.

These small changes let you make the dish new each time. Keep the basic method and swap one or two parts to make a fresh version.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp fully, pat it dry, and remove extra water before seasoning, so the shrimp sautés well.

Q: What if my cream sauce separates?
A: Turn the heat very low, add a little pasta water, and stir gently. A splash of lemon can also help. Avoid boiling the sauce after you add cream.

Q: Can I make the sauce ahead?
A: You can make the sauce base without shrimp and keep it in the fridge for one day. Reheat gently and add cooked shrimp at the end.

Q: What pasta can I use instead of linguine?
A: Any long pasta like spaghetti, fettuccine, or tagliatelle works fine. Short pasta will also work but the texture will change.

Q: How do I know when the shrimp are done?
A: Shrimp are done when they turn pink and opaque. They cook quickly, so watch them closely and remove from heat as soon as they look cooked.

Q: Can I reduce the cream?
A: Yes. Use less cream and add more pasta water or stock to keep a good sauce texture. Taste as you go.

MAKE-AHEAD TIPS FOR Creamy Tuscan Shrimp Linguine

1. Prep ingredients: Mince garlic, dice shallot, chop sun-dried tomatoes and parsley, and zest the lemon the day before. Keep them in small covered containers in the fridge.
2. Cook pasta early: Cook the pasta until just before al dente and cool it in a colander with a splash of olive oil. Store in the fridge and reheat quickly in the sauce.
3. Cook sauce base: Make the garlic, shallot, tomatoes, and cream base a day ahead. Cool and store in a sealed container. Reheat slowly, then add freshly cooked shrimp and pasta to finish.
4. Shrimp timing: Cook shrimp last, or reheat gently for only a short time so they stay tender. If you cook shrimp ahead, store them separate and warm them for only a minute in the sauce.

These make-ahead steps save time and keep the meal fresh at serving time. With small prep moves, you can finish the dish fast and with less stress.

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