Creamy Tuscan Shrimp Linguine
A delightful Italian dish featuring shrimp, cherry tomatoes, and spinach in a creamy garlic sauce, perfect for a quick weeknight meal or a special occasion.
Ingredients
Pasta Ingredients
- 8 oz linguine pasta Cook according to package instructions.
Shrimp and Sauce Ingredients
- 1 lb shrimp, peeled and deveined Use large shrimp for a better presentation.
- 2 tablespoons olive oil For sautéing the garlic and shrimp.
- 3 cloves garlic, minced Prep ahead to save time.
- 1 cup cherry tomatoes, halved Add variety to the sauce.
- 1 cup heavy cream For the creamy sauce base.
- 1/2 cup grated Parmesan cheese Use freshly grated for best flavors.
- 2 cups fresh spinach Can substitute with other fresh greens.
- to taste Salt and pepper Adjust to personal preference.
- for garnish Fresh basil Add color and flavor.
Instructions
Preparation
- Cook the linguine according to package instructions. Drain and set aside, reserving a bit of pasta water.
Cooking
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp, seasoning with salt and pepper. Cook until they turn pink and opaque, about 3-5 minutes.
- Stir in halved cherry tomatoes and cook for another 2-3 minutes.
- Reduce the heat, then add heavy cream, stirring well to combine.
- Gradually mix in the grated Parmesan cheese until melted and well combined.
- Add fresh spinach and fold gently until wilted, about 1 minute.
- Combine the cooked linguine with the sauce, tossing thoroughly to coat. Add reserved pasta water if the sauce is too thick.
Serving
- Serve hot, garnished with fresh basil.
Notes
For a customized dish, substitute zucchini noodles for a low-carb option or try a vegan version using mushrooms and coconut milk.