Description
Creamy tuscan shrimp linguine combines Mediterranean flavors with rich pasta perfection. Delicate shrimp nestled in a silky sauce promises a restaurant-quality meal you’ll savor to the last bite.
Ingredients
Scale
- 1 lb (450 g) large shrimp, peeled and deveined
- 12 oz (340 g) linguine
- 0.5 tsp salt (for boiling water)
- 2 tbsps unsalted butter
- 4 cloves garlic, minced
- 0.5 cup (120 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 0.33 cup (40 g) grated Parmesan cheese
- 0.5 cup (60 g) sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 2 tbsps olive oil
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- 0.25 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pasta Preparation: Boil salted water and cook linguine according to package instructions. Reserve 1/2 cup pasta water, then drain and lightly coat noodles with olive oil to prevent sticking.
- Shrimp Searing: Heat olive oil in a large skillet over medium heat. Season shrimp with paprika, salt, pepper, and red pepper flakes. Cook until pink and translucent, about 1-2 minutes per side. Remove and set aside.
- Sauce Creation: In the same skillet, melt butter and sauté minced garlic until fragrant. Whisk in chicken broth, heavy cream, and Parmesan cheese, stirring until the sauce thickens and becomes smooth.
- Flavor Layering: Add sun-dried tomatoes, spinach, Italian seasoning, salt, and pepper. Wilt spinach while stirring to distribute flavors evenly.
- Pasta Integration: Fold linguine into the creamy sauce, ensuring complete coating. Adjust sauce consistency using reserved pasta water if needed.
- Final Assembly: Gently reincorporate seared shrimp into the pasta mixture. Transfer to serving plates and garnish with additional Parmesan cheese and freshly ground black pepper. Serve immediately while hot and flavorful.
Notes
- Prevent Shrimp Overcooking: Watch cooking time closely, as shrimp turns rubbery and tough when overcooked; aim for a precise 1-2 minute sear per side until pink and translucent.
- Pasta Water Magic: Reserve starchy pasta water as a secret weapon to adjust sauce consistency, adding liquid gradually to prevent sauce becoming too thin or thick.
- Spinach Wilting Technique: Add spinach last and wilt quickly to maintain vibrant green color and prevent soggy texture; fresh leaves should look bright and slightly tender.
- Cheese Melting Wisdom: Grate Parmesan fresh and add off direct heat to prevent separation; continuous whisking helps create smooth, creamy sauce without graininess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg