Description
A luscious combination of succulent shrimp, linguine, and a creamy Tuscan-inspired sauce featuring sun-dried tomatoes and spinach. Perfect for a restaurant-quality meal at home!
Ingredients
Scale
- 12 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then sauté until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- In the same skillet, sauté minced garlic until fragrant, about 30 seconds. Stir in sun-dried tomatoes and cook for 1-2 minutes.
- Add heavy cream to the skillet, stirring constantly. Gradually incorporate Parmesan cheese, stirring until melted and the sauce thickens slightly.
- Return shrimp to the skillet and add spinach, tossing until spinach wilts. Add cooked linguine, tossing to coat evenly. Use reserved pasta water to adjust sauce consistency as needed.
- Divide pasta among plates and garnish with additional Parmesan cheese and fresh herbs. Serve immediately.
Notes
For a lighter option, substitute half-and-half for heavy cream or use zoodles for a low-carb variation. To prevent curdling, cook the sauce on medium heat and avoid boiling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 240mg
Keywords: creamy shrimp linguine, Tuscan shrimp pasta, creamy pasta recipe