Creamy Tuscan Shrimp Linguine
A comforting and delicious pasta dish with shrimp, fresh vegetables, and a rich creamy sauce, perfect for busy weeknights or special family dinners.
Ingredients
For the pasta
- 8 oz linguine Cook according to package instructions.
- 1 lb shrimp, peeled and deveined Use fresh or frozen.
For the sauce
- 1 cup cherry tomatoes, halved
- 1 cup spinach Can be substituted with kale or arugula.
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese Add more for serving if desired.
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the linguine according to package instructions. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes, seasoning with salt and pepper.
- Stir in the cherry tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.
- Pour in the heavy cream and Parmesan cheese, stirring to combine. Let the sauce simmer for a few minutes until it thickens and coats the spoon.
- Toss the cooked linguine with the shrimp mixture until well coated. Serve immediately with extra Parmesan on top if desired.
Notes
For the best results, do not overcook the shrimp; they should be just pink and tender. Add red pepper flakes for some heat or a squeeze of lemon juice for brightness. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or water to prevent the sauce from thickening too much.