Creamy Tuscan Shrimp Linguine with Spinach and Garlic

Creamy Tuscan Shrimp Linguine with Spinach and Garlic is the kind of meal that feels luxurious yet comforting at the same time. It brings together tender linguine pasta coated in a rich garlic-Parmesan cream sauce with perfectly seasoned shrimp, sun-dried tomatoes, fresh spinach, and hints of Italian herbs. Every bite delivers bold Mediterranean-style flavors balanced with silky, creamy texture.

What makes this dish extra special is the beautiful contrast: the slight tanginess from sun-dried tomatoes, the sweetness of shrimp, the earthiness of spinach, and the creaminess from the sauce—all working together in harmony. This recipe transforms a simple weeknight dinner into a restaurant-quality experience without complicated steps or rare ingredients.

Why I Love This Recipe

• Restaurant quality at home: It tastes like an elegant Italian trattoria dish made with love.
• Quick but impressive: Ready in under 30 minutes, yet special enough for entertaining, date night, or celebrations.
• Creamy without being heavy: The sauce is perfectly balanced—not too thick, not too thin—with the right richness.
• Adaptable: Works with chicken, scallops, or even vegetables for vegetarian options.
• Crowd-pleasing flavors: Cream, garlic, shrimp, and pasta—everyone loves it!

Why It’s a Must-Try Dish

If you love creamy pasta recipes but want something a little more elevated, this dish is a must-try. It’s rich, flavorful, layered, and so satisfying.

The shrimp adds protein and sweetness; the spinach adds freshness and color. The garlic and Parmesan tie everything together for an irresistible finish. One forkful truly makes you want another.

Recipe Details

Category	Details
Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes
Servings	4
Cuisine	Italian-American
Course	Dinner / Main Dish
Calories (approx.)	~650–720 per serving

Ingredients

For the Pasta:

• 12 oz (340 g) linguine
• Salt for boiling water

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp paprika
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper

For the Tuscan Cream Sauce:

• 1 tbsp olive oil
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped (oil-packed preferred)
• 1½ cups heavy cream
• ½ cup chicken broth (or pasta water)
• ½ cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• ½ tsp dried basil or Italian seasoning
• Salt & pepper to taste
• Red pepper flakes (optional, for heat)

Optional Garnishes:

• Extra Parmesan cheese
• Fresh basil or parsley
• Lemon zest or squeeze of lemon juice

Cooking Directions

1. Cook the pasta:
   Bring salted water to a boil. Cook linguine until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Cook the shrimp:
   Heat butter and olive oil in a skillet. Season shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Make the sauce:
   In the same pan, add olive oil and garlic. Cook 30 seconds. Add sun-dried tomatoes, cream, broth, Parmesan, spinach, and seasoning. Simmer until thickened.
4. Combine:
   Add shrimp and cooked linguine into the sauce. Toss to coat, adding pasta water if needed.
5. Serve:
   Top with Parmesan, herbs, or lemon zest.

Step-by-Step Preparation Method

1. Boil linguine in salted water.
2. Season shrimp with paprika, oregano, salt, and pepper.
3. Cook shrimp until lightly golden. Remove.
4. Sauté garlic until fragrant.
5. Add sun-dried tomatoes and simmer lightly.
6. Pour in cream and broth; stir well.
7. Add Parmesan and stir until melted.
8. Add spinach and let it wilt.
9. Return shrimp to pan.
10. Add linguine and gently toss to coat.
11. Adjust thickness with pasta water if necessary.
12. Garnish and serve.

How to Serve

Serve warm in shallow pasta bowls. Top with:

• Freshly grated Parmesan cheese
• Cracked black pepper
• Fresh basil leaves
• Optional drizzle of sun-dried tomato oil or lemon zest for brightness

Pair with:

• Garlic bread
• Caesar salad
• A glass of white wine like Pinot Grigio or Chardonnay

Recipe Tips

• Use fresh Parmesan—pre-shredded varieties don’t melt smoothly.
• Don’t overcook shrimp; they become rubbery quickly.
• Add pasta gradually to ensure the right sauce-to-pasta ratio.
• Use reserved pasta water to fix overly thick sauce.

Variations

Variation	Description
Chicken Version	Replace shrimp with sliced chicken breasts.
Spicy Tuscan Shrimp	Add crushed chili flakes or spicy Cajun seasoning.
Vegetarian Version	Replace shrimp with mushrooms, artichokes, or roasted vegetables.
Gluten-Free	Use gluten-free pasta.
Lemon Garlic Version	Add more garlic and 2 tsp lemon zest for brightness.

Freezing & Storage

Method	Duration	Notes
Refrigerator	2–3 days	Best stored in airtight container.
Freezer (sauce only)	Up to 2 months	Freeze shrimp separately to avoid rubbery texture.
Reheat	Stovetop with splash of cream or milk	Avoid microwave for best texture.

Special Equipment Needed

• Large skillet or sauté pan
• Pasta pot
• Strainer
• Tongs or pasta fork
• Grater for Parmesan

FAQ

Q: Can I use frozen shrimp?
Yes—just thaw completely and pat dry before seasoning.

Q: Can I substitute milk for heavy cream?
Not recommended—it won’t thicken properly. Use half-and-half instead.

Q: Can I make this dairy-free?
Yes—use coconut cream and dairy-free Parmesan alternative.

Conclusion

Creamy Tuscan Shrimp Linguine with Spinach and Garlic is a decadent, flavorful pasta dish that brings the comfort of Italian cuisine right to your table. It’s simple enough for busy weeknights yet elegant enough for entertaining. Whether you’re cooking for yourself, family, or special guests—this dish never fails to impress.