Linguine with Shrimp Tuscan Style
Delight your taste buds with this creamy and flavorful Linguine with Shrimp Tuscan Style, a dish that brings the essence of Italian comfort food straight to your table. Succulent shrimp are sautéed to perfection and enveloped in a rich, velvety sauce made with heavy cream, chicken broth, and a touch of garlic, then elevated by the bold sweetness of sun-dried tomatoes and the fresh vibrance of wilted spinach. Tossed with tender linguine and finished with a sprinkle of freshly grated Parmesan, this dish strikes the perfect balance of indulgence and freshness. The hint of red pepper flakes adds a gentle kick, while a squeeze of lemon brightens every bite. Ready in just 40 minutes, this easy dinner recipe is both elegant and quick enough for weeknights. Ideal for seafood pasta lovers, it's a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Sun-dried tomatoes, chopped
- 2 cups Fresh spinach
- 0.75 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season with a pinch of salt, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and the butter. Once the butter has melted, stir in the minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in the sun-dried tomatoes, Parmesan cheese, salt, black pepper, and red pepper flakes (if using).
Simmer the sauce for 4-5 minutes, allowing it to thicken slightly. Stir in the fresh spinach and cook for 1-2 minutes, until wilted.
Return the shrimp to the skillet and toss to coat in the creamy sauce. Add the cooked linguine to the skillet, gently tossing everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust the seasoning, if needed. Sprinkle with fresh parsley before serving.
Serve the Tuscan-style linguine with a lemon wedge on the side for a burst of freshness. Enjoy!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1091 mg | 23% | |
*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.
