Creamy Linguine with Shrimp and Veggies
Dive into the vibrant flavors of this Creamy Linguine with Shrimp and Veggies, a restaurant-quality dish that comes together in just 40 minutes. Featuring tender linguine tossed in a luscious, garlic-infused Parmesan cream sauce, this recipe is elevated with perfectly cooked shrimp, juicy cherry tomatoes, crisp zucchini, and nutrient-packed baby spinach. A hint of lemon brightens the dish, while red pepper flakes add a subtle kick. Perfect for a satisfying weeknight dinner or an elegant date night at home, this one-pan pasta dish combines ease, flavor, and stunning presentation. Serve it warm, topped with fresh parsley and extra Parmesan for a crowd-pleasing meal packed with creamy, zesty, and savory goodness.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 units garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 2 cups baby spinach
- 1 cup heavy cream
- 0.75 cup parmesan cheese, grated
- 2 tbsp unsalted butter
- 1 unit lemon, zest and juice
- 0.5 tsp red pepper flakes
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds until fragrant.
Add the halved cherry tomatoes and zucchini slices to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Reduce the heat to medium-low and add the heavy cream, grated Parmesan cheese, and unsalted butter. Stir everything together until the cheese has melted and the sauce is creamy.
Add the lemon zest, lemon juice, red pepper flakes, and the reserved pasta water (start with 1/2 cup, adding more as needed for desired sauce consistency). Season with additional salt and black pepper to taste.
Return the cooked shrimp to the skillet and toss to coat them in the sauce.
Add the cooked linguine to the skillet and gently toss everything together until well combined.
Sprinkle the dish with freshly chopped parsley before serving. Serve warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
