Go Back
Creamy Tuscan shrimp linguine with fresh herbs and garlic in a bowl

Creamy Tuscan Shrimp Linguine

A comforting and creamy shrimp linguine dish, perfect for weeknight dinners, featuring flavorful shrimp, silky heavy cream, cherry tomatoes, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz linguine (or any long pasta you love) Can substitute with fettuccine, spaghetti, or penne.
  • 1 lb shrimp, peeled and deveined (medium or large) Frozen shrimp can be used.
  • 2 tbsp olive oil
  • 3 cloves garlic, minced Can substitute with garlic powder.
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach (loosely packed) Kale or arugula can be used.
  • 1 cup heavy cream Can use half-and-half plus butter for a lighter version.
  • 1/2 cup grated Parmesan cheese Freshly grated is preferable.
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh basil for garnish
Optional add-ons
  • 1 pinch red pepper flakes For a little heat.
  • 1 small shallot, finely chopped Can swap for some or all of the garlic.
  • 1 tbsp sun-dried tomatoes For deeper tomato flavor.
  • Fresh parsley in addition to basil For more herbiness.
  • 1/2 cup grated pecorino Romano Mixed with the Parmesan for sharper flavor.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente, usually 8–10 minutes.
  2. Reserve about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
  3. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  4. Halve the cherry tomatoes and roughly chop or tear the basil for garnish.
  5. Mince the garlic and measure the spinach and grated Parmesan so everything is at hand.
Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for about 30–60 seconds until fragrant.
  3. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
  4. Remove the shrimp to a plate as soon as they’re done.
  5. In the same skillet, add the halved cherry tomatoes and sauté for 1–2 minutes until they begin to soften.
  6. Add the spinach and stir until just wilted.
  7. Lower the heat to medium-low and pour in the heavy cream, stirring gently. Bring to a simmer for 2–3 minutes.
  8. Stir in the grated Parmesan a handful at a time until melted into the cream.
  9. Return the cooked shrimp and drained linguine to the skillet and toss gently to combine, adding reserved pasta water if needed.
  10. Taste and season with salt and pepper. Garnish with fresh basil and more Parmesan if desired.
Serving
  1. Serve hot, straight from the skillet or plate, with additional basil on top.

Notes

Tip: Caramelize the tomatoes slightly for deeper sweetness if you have extra time.