Creamy, garlicky and utterly delicious Tuscan shrimp pasta
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4.5 from 2 votes

Creamy Tuscan shrimp linguine

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Pasta
Cuisine: Italian
Keyword: Tuscan shrimp
Servings: 4
Author: Lucy Parissi

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 1/2 oz sun-dried tomatoes chopped
  • 300 ml | 1 1/2 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.