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Creamy Tuscan shrimp linguine

July 9, 2018, Last Updated November 3, 2019 — by Lucy Parissi 6 Comments

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Creamy Tuscan Shrimp Linguine is arguably one of the world’s easiest and tastiest recipes! Only a handful of ingredients and you have a delicious meal on the table in about 20 minutes. 

You will also love my Chicken Alfredo – Creamy Chicken Pasta 

Creamy Tuscan shrimp linguine

Post sponsored by Thatchers.

I can’t believe it has taken me nearly six whole years before I shared this recipe for creamy Tuscan shrimp linguine! It is one of my all-time favourite easy meals and we eat it indecently often… 

In fact it is such an easy recipe, that I felt it didn’t merit space on the blog, not until Thatchers asked me to come up with a dish that would pair with their delicious Katy single variety cider.

Thatchers is a family business that has been around for over a century. They started making cider back in 1904, passing their secrets of cider making from generation to generation. 

Thatchers Katy is a softly sparkling, medium dry, single variety cider pressed and bottled at Myrtle Farm using the eponymous apple variety. It is VERY drinkable, perfect for sipping on a summer afternoon, but also surprisingly delicious with food.

Creamy, garlicky and utterly delicious Tuscan shrimp pasta

Matching cider and food can be quite a tricky business. Vintage cider, deep in both colour and flavour, is best suited to red meat dishes, roast chicken and comfort food like lasagne and meat pie.

Katy cider on the other hand is much lighter and pairs best with seafood dishes. It is especially delicious with this creamy Tuscan shrimp linguine, and I have even used a little in the dish itself.

Tuscan shrimp requires very few ingredients: garlic, shallot, butter, shrimp, sun-dried tomatoes and spinach. Despite the scant ingredients, it tastes incredibly delicious, especially with linguine tossed right in the sauce to absorb all the lovely flavours. 

I have opted NOT to add cheese in this recipe, shocking I know, but if you are a fan then a little grated Parmesan wouldn’t go amiss. 

You could also vary the recipe and use salmon fillets instead of the shrimp or even chicken breast strips. If you have fussy children who regard sun-dried tomatoes with suspicion, you could replace these with bacon lardons. 

But I have to say, even though I am not normally a big sun-dried tomato fan and they certainly seem to have fallen from grace lately, they really work in this dish.

Bowl of Tuscan shrimp linguine

How to make creamy Tuscan shrimp linguine

Step 1. Heat a little olive oil in a large casserole dish and cook the garlic over medium-low heat. Add the shrimp and cook for a couple of minutes, only until they start turning pink. Use a slotted spoon to set the shrimp aside but don’t clean the pan.

Cook garlic and shrimp

Step 2. Add a splash of Katy cider to deglaze the pan and then add some unsalted butter. Simmer until butter starts to foam and then add the shallot. Cook over medium-low heat for 5 minutes until it softens.

Step 3. Add the diced sun-dried tomatoes and cook for a minute before adding the cream. Stir in the shrimp and bring to a gentle simmer over low heat – be warned that if the heat is too high the cream will separate.

Sauté shallot and sun-dried tomatoes Add shrimp into the cream

Step 4. Add a large handful of spinach and cook for a couple of minutes until the spinach wilts. Stir in the cooked pasta, tossing to coat in the sauce. Add a little lemon zest, sprinkle with fresh parsley and serve with a glass of cider.

Add the linguine into the Tuscan shrimp

Love pasta? Try one of these recipes

  • Super easy one-pot crab pasta – ready in 15 minutes!
  • Cheesy sausage and pasta bake
  • Greek orzo pasta salad with tomatoes and feta
  • Linguine in spicy chorizo tomato sauce
  • Greek Pastitsio – mince and pasta bake with cheese sauce

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Creamy Tuscan shrimp linguine

Creamy Tuscan shrimp linguine

Lucy Parissi
Creamy Tuscan shrimp linguine is arguably one of the world’s easiest and tastiest recipes! Only a handful of ingredients and you have a delicious meal on the table in about 20 minutes.
4.5 from 2 votes
Print Pin Rate
Course: Pasta
Cuisine: Italian
Keyword: Tuscan shrimp
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 735kcal

Ingredients

  • 450 g | 1 lb deveined raw shrimp
  • 1 tsp salt
  • 1 tsp garlic granules
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 4 large garlic cloves minced
  • Splash cider or stock
  • 1 tbsp butter
  • 1 shallot finely diced
  • 100 g | 3 ½ oz sun-dried tomatoes chopped
  • 300 ml | 1 ½ cup single cream
  • 2-3 large handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • 300 g | 10 1/2 oz dried linguine cooked till al dente

Instructions

  • Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
  • Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
  • Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
  • Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
  • Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.
  • Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
  • Add the spinach, stirring it in until it wilts.
  • Taste and season with salt and pepper.
  • Stir in the cooked pasta so that it is coated in the sauce.
  • Add the lemon zest and chopped parsley and serve immediately.

Video

Nutritional Info

Calories: 735kcal | Carbohydrates: 77g | Protein: 31g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 233mg | Sodium: 1922mg | Potassium: 1257mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1315IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 4mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Creamy, garlicky and super delicious Tuscan shrimp linguine

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Filed Under: Fish and seafood, Main Meals, Pasta Tagged With: pasta, prawns, shrimp, sponsored

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Comments

  1. Karen quiroz says

    July 20, 2019 at 6:22 pm

    What type of cream?

    Reply
    • Lucy Parissi says

      July 20, 2019 at 7:49 pm

      You can use single cream or double (heavy cream) the sauce will be a bit richer with the heavy cream

      Reply
  2. Nicole says

    August 2, 2018 at 1:26 am

    How much butter do you use? In the pictures you write “some” and it’s completely missing from the recipe ingredient list.

    Reply
    • Lucy Parissi says

      August 2, 2018 at 5:46 pm

      About a tablespoon – thanks for spotting that

      Reply
  3. Carolyn says

    July 13, 2018 at 9:38 pm

    I love Tuscan recipe, I never get tired of that sauce!

    Reply
  4. Megan @ MegUnprocessed says

    July 13, 2018 at 3:25 pm

    I love that you added cider in the recipe. I need to try that.

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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