Creamy Tuscan Shrimp Linguine
This Creamy Tuscan Shrimp Linguine is a delightful and indulgent dish that comes together in just 30 minutes, perfect for busy weeknight dinners.
Ingredients
Pasta and Shrimp
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
Sauce Mixture
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional but encouraged!)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve a cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, combine the olive oil and shrimp. Cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove shrimp from the skillet and keep warm.
Cooking
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add cherry tomatoes and cook until they soften, about 2-3 minutes.
- Lower the heat and add heavy cream, Italian seasoning, and Parmesan cheese. Stir until blended. If too thick, add a splash of reserved pasta water to achieve desired consistency.
- Add the shrimp back into the skillet along with the spinach. Stir until the spinach wilts, and everything is heated through. Season with salt and pepper to taste.
- Add cooked linguine to the skillet and toss everything together.
- Plate the creamy linguine, sprinkle with extra Parmesan cheese, and garnish with fresh basil.
Notes
Shrimp can be substituted with chicken or a medley of veggies. For optimal freshness, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or cream.