Creamy Tuscan shrimp linguine

Two bowls of creamy Tuscan shrimp pasta with spinach and sun-dried tomatoes sit on a white table beside a glass of ice, chopped herbs on a small plate, a striped napkin, and a bottle of sparkling water.

4.72 from 89 votes

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

Cook Time15

Total Time20

Course: Pasta

Cuisine: Italian

Keyword: Tuscan shrimp, Tuscan Shrimp Pasta

Servings:

Calories: 735kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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

Video

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