Creamy Tuscan Shrimp Linguine
, Updated Jun 14, 2025
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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 and Tuscan Shrimp and Scallops Recipe
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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…
Tuscan shrimp pasta requires very few ingredients: garlic, shallot, butter, shrimp (prawns), 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 flavors.
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.
How to make Creamy Tuscan Shrimp Linguine
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- 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.
- Pour a splash of cider or stock 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.
- 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.
- 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.
Recipe Notes and Tips
- Leftovers will keep for 2-3 days in the fridge in an airtight container. Add a splash or cream or water when reheating the pasta to loosen the sauce. This recipe is not suitable for freezing as the creamy texture will degrade if frozen.
- Be careful not to overcook the shrimp as they can turn tough and rubbery. They will turn pink as they cook and curl into a “C” shape – once that happens you can take them off the heat.
- Prawns vs shrimp: these tasty crustaceans look almost identical but they are in fact different species. You can use large or jumbo shrimp or prawns in this recipe – their taste and texture is the same.
Check out our other pasta recipes!
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Slow Cooker
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Pasta & Rice
Rasta Pasta with Jerk Shrimp
HAVE YOU MADE MY TUSCAN SHRIMP LINGUINE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Creamy Tuscan shrimp linguine
Video
Ingredients
- 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
- splash cider or stock
- 1 tbsp butter
- 1 shallot finely diced
- 3 ½ oz (150g) sun-dried tomatoes chopped
- 1 ½ cups (300g) cream pouring / single
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 10 ½ oz (300g) 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.1 pound (450g) raw shrimp, 1 tsp salt, 1 tsp garlic granules, ¼ tsp ground black pepper
- Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.2 tbsp olive oil, 4 large garlic cloves
- 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.splash cider or stock
- 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.1 tbsp butter, 1 shallot, 3 ½ oz (150g) sun-dried tomatoes
- 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.3 handfuls baby spinach, 1 ½ cups (300g) cream
- Taste and season with salt and pepper. Stir in the cooked pasta so that it is coated in the sauce.10 ½ oz (300g) dried linguine
- Add the lemon zest and chopped parsley and serve immediately.Zest of 1 lemon, 2 tbsp chopped fresh parsley
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I’m anxious to finally try this recipe but when you say cream, do you mean heavy or light cream?
You can use either – it will be richer with heavy cream
I love this recipe and make it often
This was delicious. I found this recipe easy to make and restaurant quality. I substituted Swiss Chard from the garden for spinach and used a splash of white wine to deglaze the pan. Yum!!!
Can I use apple cider vinegar to deglaze pan?
Hi Kathy – I would use white wine or broth