Name: CREAMY TUSCAN SHRIMP LINGUINE
Total time: 30 min
Ingredients: 12 oz linguine pasta Linguine is the perfect shape to hold all that creamy sauce, but feel free to swap it out for fettuccine or spaghetti if that’s what you have on hand.; 1 lb large shrimp, peeled and deveined Shrimp are the star of this dish. Their tender texture and sweet, briny flavor elevate the creamy sauce to new heights.; 2 tbsp olive oil Used to sauté the shrimp, olive oil adds a nice base of flavor.; 3 cloves garlic, minced Garlic is a must in this recipe. It infuses the sauce with depth and aroma.; 1 cup heavy cream This is what makes the sauce so luxuriously creamy. No substitutes here—heavy cream is essential for that rich, velvety texture.; ½ cup chicken broth A little chicken broth brings some savory flavor and helps create a silky sauce.; ¼ cup sun-dried tomatoes, chopped Sun-dried tomatoes provide a tangy, slightly sweet flavor that balances the richness of the cream. It’s the secret ingredient that will have everyone asking, “What’s in this sauce?”; 2 cups fresh spinach, chopped Fresh spinach adds a burst of color and freshness, along with a hint of earthy flavor.; ½ cup grated parmesan cheese Parmesan is a key component in giving the sauce that perfect cheesy, umami kick. Make sure to use freshly grated for the best melt and flavor.; Salt and pepper, to taste Season the sauce just right, adjusting for your personal taste. Salt enhances the flavors, while freshly cracked black pepper adds a subtle heat.; Red pepper flakes (optional) If you like a little kick, add a pinch of red pepper flakes to spice things up.

Ingredients

12 oz linguine pasta
Linguine is the perfect shape to hold all that creamy sauce, but feel free to swap it out for fettuccine or spaghetti if that’s what you have on hand.
1 lb large shrimp, peeled and deveined
Shrimp are the star of this dish. Their tender texture and sweet, briny flavor elevate the creamy sauce to new heights.
2 tbsp olive oil
Used to sauté the shrimp, olive oil adds a nice base of flavor.
3 cloves garlic, minced
Garlic is a must in this recipe. It infuses the sauce with depth and aroma.
1 cup heavy cream
This is what makes the sauce so luxuriously creamy. No substitutes here—heavy cream is essential for that rich, velvety texture.
½ cup chicken broth
A little chicken broth brings some savory flavor and helps create a silky sauce.
¼ cup sun-dried tomatoes, chopped
Sun-dried tomatoes provide a tangy, slightly sweet flavor that balances the richness of the cream. It’s the secret ingredient that will have everyone asking, “What’s in this sauce?”
2 cups fresh spinach, chopped
Fresh spinach adds a burst of color and freshness, along with a hint of earthy flavor.
½ cup grated parmesan cheese
Parmesan is a key component in giving the sauce that perfect cheesy, umami kick. Make sure to use freshly grated for the best melt and flavor.
Salt and pepper, to taste
Season the sauce just right, adjusting for your personal taste. Salt enhances the flavors, while freshly cracked black pepper adds a subtle heat.
Red pepper flakes (optional)
If you like a little kick, add a pinch of red pepper flakes to spice things up.

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Instructions

Cook the Linguine
- Bring a large pot of salted water to a boil. Once it’s boiling, add the linguine and cook according to the package instructions until al dente (usually around 9-10 minutes).
- Drain the pasta and set it aside. Save about a cup of pasta water for later—this will help loosen up the sauce if it gets too thick.
Cook the Shrimp
- In a large skillet, heat the olive oil over medium-high heat.
- Add the shrimp to the skillet in a single layer, and season with a pinch of salt and pepper.
- Cook the shrimp for about 2-3 minutes per side, until they turn pink and are cooked through. Remove them from the skillet and set them aside.
Sauté the Garlic
- In the same skillet, add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant.
- Make sure not to burn it—garlic burns quickly, and we want to keep that fresh, savory flavor.
Make the Sauce
- Add the chicken broth to the skillet and scrape up any bits stuck to the pan with a wooden spoon.
- Next, pour in the heavy cream and stir to combine. Let the mixture come to a gentle simmer, cooking for 2-3 minutes until the sauce starts to thicken slightly.
- Stir in the sun-dried tomatoes, spinach, and parmesan cheese. Continue to cook until the spinach wilts and the sauce is creamy and smooth.
Combine the Pasta and Shrimp
- Add the cooked linguine to the skillet with the sauce. If the sauce is too thick, add a little bit of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
- Gently toss the pasta to coat it in the creamy sauce, making sure each strand is well-covered.
Add the Shrimp
- Finally, return the cooked shrimp to the skillet, tossing them gently with the pasta and sauce. Let everything warm through for about 2 minutes.
Serve and Enjoy!
- Serve the creamy Tuscan shrimp linguine immediately. I love garnishing it with extra parmesan and a sprinkle of freshly cracked black pepper. For a bit of extra color and flavor, you can also sprinkle some fresh basil or parsley on top.

Nutrition

Serving Size: 6
Calories: 550
Fat: 28g
Carbohydrates: 52g
Protein: 32g