Creamy Tuscan Shrimp Linguine Recipe Made In 20 Minutes

The Creamy Tuscan Shrimp Linguine, a quick and divine pasta dish that combines shrimp, sun-dried tomatoes, and creamy sauce.

Creamy Tuscan Shrimp Linguine Recipe

Creamy Tuscan Shrimp Linguine elevates a simple dish into a sumptuous feast with its combination of garlic, shallots, and sun-dried tomatoes that mingle with tender shrimp and smooth cream. This luxurious pasta, tossed with vibrant spinach and enriched with a splash of citrus, offers a decadent yet effortlessly elegant meal, perfect for any dining occasion.

Ingredients

• 450 g (1 lb) deveined raw shrimp
• 1 teaspoon salt
• 1 teaspoon garlic granules
• ¼ teaspoon ground black pepper
• 2 tablespoon olive oil
• 4 large garlic cloves minced
• Splash cider or stock
• 1 tablespoon butter
• 1 shallot finely diced
• 100 g (3 ½ oz) sun-dried tomatoes chopped
• 300 ml (1 ½ cups) single cream
• 2-3 large handfuls baby spinach
• Zest of 1 lemon
• 2 tablespoon chopped fresh parsley
• 300 g (10 ½ oz) dried linguine cooked till al dente

Instructions

• Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
• Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
• Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
• Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.
• Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
• Add the spinach, stirring it in until it wilts.
• Taste and season with salt and pepper.
• Stir in the cooked pasta so that it is coated in the sauce.
• Add the lemon zest and chopped parsley and serve immediately.

Serving Suggestions

• Garlic Bread
• Italian Salad
• Roasted Asparagus
• Sautéed Green Beans

Tips and Tricks

• When cooking the shrimp, be careful not to overcook them as they can quickly become rubbery. Just cook until they are pink and slightly firm to the touch.
• Maintain a low heat when simmering the cream in the sauce to avoid curdling.
• To deeply infuse the sauce with flavor, consider simmering the garlic and shallot together with the sun-dried tomatoes before adding the cream.