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Creamy Tuscan Shrimp

Featured in Fresh Seafood Made Easy.

This flavorful Tuscan shrimp linguine is ready in 20 minutes. Tender shrimp, tangy sun-dried tomatoes, and fresh spinach come together in a creamy, garlicky sauce served over linguine.

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Emily Watson
Updated on Mon, 24 Mar 2025 23:19:45 GMT
A hearty bowl with linguine, shrimp, spinach, and sun-dried tomatoes in a creamy sauce, sprinkled with black pepper. Pin it
A hearty bowl with linguine, shrimp, spinach, and sun-dried tomatoes in a creamy sauce, sprinkled with black pepper. | thefamilycooks.com

I gotta tell you about this pasta dish my family always begs for. This silky Tuscan shrimp linguine came from those evenings when I craved something fancy but couldn't spend forever cooking. Juicy shrimp float in a smooth sauce while sun dried tomatoes and spinach bring bursts of color and taste. It amazes me how this meal feels like restaurant quality but comes together in my own kitchen in under half an hour.

This Dish Will Steal Your Heart

What I really love about this meal is how it turns basic ingredients into something incredible. The sauce wraps around every piece of pasta while juicy shrimp give that perfect texture. I can't get enough of how the sun dried tomatoes add their rich sweetness and the spinach brings that fresh kick. When things get crazy this dish rescues dinnertime without giving up any flavor.

Your Ingredient List

  • Linguine: Around 250g does the trick. These flat noodles grab all that dreamy sauce.
  • Shrimp: Go for already peeled and deveined to cut down prep time. Keep an eye on them as they turn pink super fast.
  • Olive oil: Just a splash to kick things off with a nice flavor foundation.
  • Garlic: I smash 2 or 3 fresh cloves don't use the jarred stuff.
  • Shallot: A single finely chopped one adds wonderful mild sweetness.
  • Unsalted butter: This makes everything creamier and more luxurious.
  • Sun dried tomatoes: These tiny flavor powerhouses make each mouthful exciting.
  • Spinach: A large handful shrinks down nicely into the mixture.
  • Heavy cream: A cup creates that smooth restaurant quality sauce.
  • Lemon zest: A small amount lifts all the flavors.
  • Fresh parsley: Add it last for a pop of color and freshness.
  • Cider or stock: This grabs all those tasty bits from the bottom of the pan.

Time to Cook

Step 1: Deal with the Shrimp
Heat some olive oil in your largest skillet. Throw in that aromatic garlic and let it cook for just thirty seconds. Add your shrimp and watch for that lovely pink color about 2 minutes per side. Take them out but keep all those flavorful juices in the pan.
Step 2: Build the Foundation
Pour in some cider or stock and scrape up all those flavorful bits stuck to the bottom. Add your butter and let it melt into something delicious. Toss in those chopped shallots and let them soften for around 5 minutes.
Step 3: Get that Creaminess
Mix in those sun dried tomatoes and warm them for a minute. Add your cream gradually while stirring constantly. Welcome those shrimp back to the pan and keep everything at a low simmer.
Step 4: The Final Touch
Toss in that big handful of spinach and watch as it melts into the sauce. Add your cooked linguine and mix everything together. Finish with a bit of lemon zest and fresh parsley for that perfect look.

My Cooking Tips

Go with your gut on the shrimp cooking time they just need that brief moment to turn pink. When you're scraping the pan after cooking them you're unlocking pure flavor for your sauce. Always save some pasta water it works wonders for fixing sauce that's too thick. And don't forget this dish tastes best served immediately when everything's at its creamiest.

Mix It Around

I sometimes use pieces of salmon or sliced chicken breast when I want to change things up. If you're not a fan of sun dried tomatoes try crispy bacon pieces instead. I enjoy adding some mushrooms or red bell peppers too. And while the sauce is fantastic on its own nobody ever complained about a sprinkle of Parmesan on top.

Round Out Your Dinner

This pasta really wants some hot crusty garlic bread to mop up that amazing sauce. I usually put a simple green salad on the side. When I have friends over I throw in some oven roasted asparagus to make it more impressive. Grab yourself a glass of chilled white wine and suddenly dinner feels like a celebration.

A creamy pasta dish with shrimp, spinach, and sun-dried tomatoes, served in a bowl with a lemon slice on the side. Pin it
A creamy pasta dish with shrimp, spinach, and sun-dried tomatoes, served in a bowl with a lemon slice on the side. | thefamilycooks.com

Frequently Asked Questions

→ Is it okay to cook with frozen shrimp?

Absolutely, frozen shrimp are fine! Just thaw them completely and pat them dry with paper towels to prevent extra moisture, so they cook up with a nice texture.

→ What can I use instead of heavy cream?

You can lighten it up with half-and-half, though the sauce won’t be as rich. For a dairy-free choice, try cashew cream, but use less since it’s thicker.

→ Can I prep this dish ahead?

It’s best fresh, but you can prep ingredients in advance. When reheating, add a bit of pasta water or cream to loosen up the sauce if it thickens.

→ What if I don’t have sun-dried tomatoes?

Try fresh cherry tomatoes for a milder flavor or roasted red peppers for a similar sweet and savory taste.

→ How can I tell when the shrimp are done?

They're ready when pink and curled into a loose C shape, cooking about 2-3 minutes per side. If they form a tight O shape, they’re overcooked.

Creamy Tuscan Shrimp

A fast and indulgent pasta dinner with plump shrimp, spinach, and tangy sun-dried tomatoes coated in a garlicky cream sauce. Done in 20 minutes.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes

Category: Seafood

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 plates)

Dietary: ~

Ingredients

01 300g (10½ oz) dried linguine.
02 100g (3½ oz) sun-dried tomatoes, chopped.
03 1 teaspoon salt.
04 450g (1 lb) raw shrimp, deveined.
05 2-3 large handfuls of fresh baby spinach.
06 Zest from one lemon.
07 1 teaspoon garlic powder.
08 2 tablespoons extra virgin olive oil.
09 1 shallot, diced finely.
10 2 tablespoons fresh parsley, chopped.
11 1 tablespoon unsalted butter.
12 300ml (1½ cups) light cream.
13 A splash of cider or broth.
14 4 large garlic cloves, minced.
15 1/4 teaspoon coarse black pepper.

Instructions

Step 01

Dry shrimp with a paper towel first. Toss it with garlic powder, salt, and pepper in a bowl.

Step 02

Warm olive oil in a pan, then cook the garlic on medium-low heat. Add shrimp and sauté for 2 minutes till they turn pink. Use a slotted spoon to take the shrimp out.

Step 03

Pour cider or broth into the pan to loosen any stuck bits. Add butter and let it melt. Sauté shallots for around 5 minutes, then add sun-dried tomatoes for another couple of minutes.

Step 04

Turn the heat lower and stir in the cream. Return the shrimp to the pan. Let it simmer on low and stir in spinach until it softens. Adjust seasonings as needed.

Step 05

Combine cooked pasta with the sauce. Sprinkle with lemon zest and parsley. Serve right away.

Notes

  1. The sauce tastes best served freshly made while it's creamy.
  2. Swap cider with broth if preferred.
  3. Cook pasta until just tender for best texture.

Tools You'll Need

  • One large pan.
  • A tall pot for boiling pasta.
  • Slotted spoon for lifting shrimp.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp).
  • Contains dairy (cream, butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 735
  • Total Fat: 35 g
  • Total Carbohydrate: 77 g
  • Protein: 31 g