Creamy Tuscan Shrimp Linguine: How to Make
Indulge in the rich and savory flavors of Italy with our Creamy Tuscan Shrimp Linguine: How to Make recipe. This dish combines succulent raw shrimp, luscious heavy cream, and fresh baby spinach to create a decadent pasta that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, this recipe delivers a restaurant-quality meal in the comfort of your own kitchen. Follow along to learn how to make this creamy, dreamy Tuscan shrimp linguine that will leave everyone asking for seconds.
WHY WILL TUSCAN SHRIMP BE A FAMILY FAVORITE RECIPE?
- Flavorful Dish: Creamy Tuscan shrimp linguine combines garlic, cream sauce, sun-dried tomatoes, and shrimp for a delicious taste experience.
- Easy Ingredients: Made with basic items like linguine, garlic, and cream, it’s simple to adjust to dietary needs and what’s in your pantry.
- Family Tradition: This dish brings more than just great taste; it’s a part of family lore, passed down through generations, adding warmth to every meal.
INGREDIENTS YOU’LL NEED:
- 2 lbs Shrimp (raw, peeled, and tails removed): Fresh or thawed shrimp that have been peeled and deveined, providing a tender and juicy seafood base for the dish.
- 4 Tbsp Butter: Unsalted butter is used to sauté the shrimp and create a rich, creamy sauce, adding depth of flavor and a smooth texture.
- 2 Tsp Flour: All-purpose flour thickens the sauce, giving it a velvety texture.
- 8 Cloves Garlic (minced): Fresh garlic cloves finely chopped to infuse the dish with a robust, aromatic flavor.
- 2 Cups Heavy Whipping Cream: Thick cream creates a rich and creamy sauce that coats the linguine and shrimp.
- ½ Cup Chicken Stock: Low-sodium chicken stock adjusts the sauce consistency and adds savory depth.
- 1 Tsp Lemon Juice: Freshly squeezed lemon juice to brighten up the dish with a hint of acidity.
- ½ Tsp Italian Seasoning: A blend of dried herbs adding fragrant and earthy flavor.
- ½ Cup Sun-Dried Tomatoes (chopped): Concentrated sun-dried tomatoes for a sweet and tangy flavor.
- 1 (8 oz) bag Spinach: Fresh spinach leaves that wilt into the sauce, adding nutrition and vibrant color.
- Salt and Black Pepper: Basic seasonings enhancing the flavors and adding a touch of heat.
- 8 oz Linguine (cooked to al dente): Firm-cooked linguine pasta provides a perfect base for the creamy sauce.
HOW TO PREPARE TUSCAN SHRIMP?
Time needed: 45 minutes
- Cook the Shrimp:
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the raw shrimp and cook them until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside.
- Prepare the Garlic:
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. - Make the Roux:
Sprinkle the flour into the skillet with the garlic and butter. Stir continuously for about 1 minute until the mixture is smooth and the flour is cooked. - Add the Cream:
Gradually pour in the heavy whipping cream while stirring constantly to prevent lumps. If the sauce becomes too thick, add the chicken stock gradually until you reach the desired consistency. - Season the Sauce:
Stir in the lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Cook for a few minutes until the sauce is well combined. - Wilt the Spinach:
Add the spinach to the skillet and cook until it wilts about 2-3 minutes. - Combine the Ingredients:
Return the cooked shrimp and linguine to the skillet and stir everything together until well combined. Season with salt and black pepper to taste. - Serve:
Place the Creamy Tuscan Shrimp Linguine in serving bowls. Serve immediately and enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking to ensure they cook evenly.
Cook the shrimp just until they turn pink and opaque, which usually takes about 2-3 minutes per side. Overcooking shrimp can make them tough and rubbery.
Yes, you can use cooked shrimp. Add them at the end, just long enough to heat through, to avoid overcooking them.
You can use half-and-half or a mixture of milk and a bit of cornstarch to thicken the sauce, but the sauce will be a lot less rich and creamy.
This dish is best served fresh, but you can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator and combine them when ready to serve.
CREAMY SHRIMP RECIPE SUBSTITUTIONS AND VARIATIONS:
- Shrimp Substitutions: Instead of shrimp, use thinly sliced chicken breast or scallops. Cook chicken until it’s golden brown and no longer pink inside. For scallops, cook them in a hot skillet with a bit of oil until they’re golden on both sides.
- Lighter Sauce Option: Use half-and-half or make a mix of milk and cornstarch instead of heavy cream for a lighter sauce. Heat the half-and-half or milk mix in a pan on medium heat, stirring continuously until it thickens.
- Vegetable Additions: Add sliced bell peppers, mushrooms, or your favorite veggies. Cook them in the same skillet you used for the chicken until they’re tender but still a bit crispy.
- Pasta Options: Serve the chicken with fettuccine, spaghetti, or any pasta you like. Cook the pasta until it’s “just right” (al dente), then mix it with the chicken and sauce.
- Spice it Up: To add some heat, sprinkle red pepper flakes or cayenne pepper into the Mongolian chicken sauce. You can also try different herbs like basil or parsley for extra flavor.
- Tomato Alternatives: If you don’t have sun-dried tomatoes, you can use cherry tomatoes or canned diced tomatoes instead. Adjust your cooking method accordingly. For fresh cherry tomatoes, cook them with the veggies until they’re soft. Drain canned tomatoes before adding them to the dish.
- Non-Dairy Option: Replace heavy cream with coconut milk or almond milk mixed with cashew cream for a dairy-free option. To make cashew cream, soak raw cashews in water for a few hours, then blend them with fresh water until smooth.
- Protein Substitutes: Try thinly sliced salmon or cubed tofu instead of shrimp. Cook salmon until it flakes easily with a fork, either in the skillet or baked in the oven. For tofu, sauté it until it’s golden brown on all sides, then add it to the dish with the sauce and veggies.
- Greens Swap: Swap spinach for kale or arugula for a different taste. Cook the kale or arugula in the skillet until it wilts slightly, then mix it with the cooked chicken, veggies, and sauce before serving. Adjust the cooking time to make sure the greens are tender and colorful.
WHAT DO YOU SERVE WITH CREAMY SHRIMP PASTA?
Creamy Tuscan Shrimp Pasta goes great with sides that balance its rich flavors. Try it with a simple salad for freshness or garlic bread for dipping. You can also add steamed veggies like asparagus or broccoli for extra nutrition and flavor.
HOW DO YOU STORE LEFTOVER TUSCAN SHRIMP PASTA?
To store leftover Tuscan Shrimp Pasta, allow it to cool completely at room temperature. Then, transfer it to an airtight container or a resealable plastic bag and store it in the refrigerator for up to 3-4 days. When ready to reheat, place in a microwave-safe dish and heat it in the microwave until warmed through, stirring occasionally to ensure even heating. Alternatively, you can reheat it on the stovetop over medium heat, stirring frequently, until thoroughly heated. Add a heavy cream or chicken stock splash to thin out the sauce’s consistency.
CAN LEFTOVER SHRIMP PASTA BE FROZEN FOR LATER CONSUMPTION?
Yes, leftover shrimp pasta can be frozen for later consumption. Allow the pasta to cool completely before transferring it to an airtight container or freezer-safe bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and store it in the freezer for up to 2-3 months. When ready to enjoy, thaw the frozen pasta overnight in the refrigerator before reheating it following the methods mentioned earlier.
LOOKING FOR MORE DINNER RECIPES? TRY THESE!
Bacon Chicken Mushroom Pasta in Creamy Parmesan Sauce: This dish combines tender chunks of chicken breast and crispy bacon, enveloped in a velvety sauce made with rich heavy cream, savory Parmesan cheese, and aromatic garlic.
Bacon-Wrapped Baked Salmon: This exquisite dish marries the luxurious richness of salmon with the smoky, savory embrace of crispy bacon, resulting in a symphony of taste and texture that promises to captivate the senses
Easy Pizza Tortellini Skillet: Cheese-filled tortellini covered in marinara sauce with pepperoni and mozzarella cheese is heaven! This recipe comes together quickly on those busy weeknights. I also love that it cooks in one skillet and is ready in about 30 minutes!
Creamy Tuscan Shrimp Linguine: How to Make
Equipment
- Large Skillet
Ingredients
- 2 lbs Shrimp (raw) (peeled and tails removed)
- 4 Tbsp Butter
- 2 Tsp Flour
- 8 Cloves Garlic (minced)
- 2 Cups Heavy Whipping Cream
- ½ Cup Chicken Stock (to thin out the sauce if too thick)
- 1 Tsp Lemon Juice
- ½ Tsp Italian Seasoning
- ½ Cup Sun-Dried Tomatoes (chopped)
- 1 (8 oz) Spinach
- Salt and Black Pepper
- 8 oz Linguine (cooked to al dente)
Instructions
- Cook the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the raw shrimp and cook them until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside.
- Prepare the Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Make the Roux: Sprinkle the flour into the skillet with the garlic and butter. Stir continuously for about 1 minute until the mixture is smooth and the flour is cooked.
- Add the Cream: Gradually pour in the heavy whipping cream while stirring constantly to prevent lumps. If the sauce becomes too thick, add the chicken stock gradually until you reach the desired consistency.
- Season the Sauce: Stir in the lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Cook for a few minutes until the sauce is well combined.
- Wilt the Spinach: Add the spinach to the skillet and cook until it wilts, about 2-3 minutes.
- Combine the Ingredients: Return the cooked shrimp and linguine to the skillet and stir everything together until well combined. Season with salt and black pepper to taste.
- Serve: Place the Creamy Tuscan Shrimp Linguine in serving bowls. Serve immediately and enjoy!