Creamy Tuscan Shrimp Linguine with Sun-Dried Tomatoes and Spinach
By Ethan Parker
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
Choose large or jumbo raw shrimp that are peeled and deveined; they cook quickly, turn pink, and give this creamy Tuscan shrimp linguine its tender seafood bite. Tossed with sun-dried tomatoes, spinach, and lemon zest, it is a cream-coated pasta dinner with bright, savory contrast.
Garlic, shallot, butter, sun-dried tomatoes, pouring cream, baby spinach, and cooked linguine build the sauce from a short ingredient list. Seasoned shrimp is briefly fried, then removed while cider or stock lifts the browned bits from the pan. The softened shallot and tomatoes add concentrated flavor before cream brings the components together around the pasta.
Watch the shrimp rather than the clock: pink color and a curled C shape signal that it is ready to leave the pan. Keep the cream at a gentle, low-heat simmer after the shrimp returns, since high heat can make it separate. Spinach should simply wilt, and al dente linguine should emerge evenly coated rather than sitting in a loose pool of sauce.
Finish with lemon zest and fresh parsley, then serve immediately while the sauce clings to the pasta. Refrigerated leftovers keep in an airtight container for 2–3 days. A splash of cream or water helps loosen the sauce when reheating.
Why you'll love this recipe
- Large or jumbo shrimp give each serving a substantial seafood bite, while their quick cooking time keeps their texture tender instead of rubbery.
- Sun-dried tomatoes contribute concentrated savory-sweet flavor, so a modest amount carries through the cream sauce without requiring a long ingredient list.
- Fresh baby spinach wilts directly into the sauce, adding color and a soft leafy element that balances the rich cream and butter.
- Lemon zest cuts through the creamy base with a bright finish, making the shrimp, tomatoes, and parsley taste more clearly defined.
- A splash of cider or stock captures browned bits from the shrimp pan, using flavor already developed from the garlic and seafood.
- Dried linguine holds the cream sauce well when cooked al dente, giving the short list of shrimp and vegetables a satisfying pasta base.
Ingredients
- •1 lb raw shrimp (450g, peeled and deveined)
- •1 tsp salt
- •1 tsp garlic granules
- •0.25 tsp ground black pepper
- •2 tbsp olive oil
- •4 large cloves garlic (minced)
- •cider or stock (splash)
- •1 tbsp butter
- •1 shallot (finely diced)
- •3.5 oz sun-dried tomatoes (150g, chopped)
- •1.5 cups cream (300g, pouring / single)
- •3 handfuls baby spinach
- •1 lemon zest (zest of 1 lemon)
- •2 tbsp fresh parsley (chopped)
- •10.5 oz dried linguine (300g, cooked till al dente)
Instructions
- 1
Pat the shrimp dry with kitchen paper, place in a bowl, and stir with the salt, pepper, and garlic granules.
- 2
Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
- 3
Add the shrimp and stir for 2 minutes until pink, then remove from the pan with a large slotted spoon.
- 4
Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- 5
Add the butter and melt over medium heat.
- 6
Sauté the shallot for 5 minutes, then add the sun-dried tomatoes.
- 7
Cook for a further 2 minutes, then lower the heat.
- 8
Stir in the cream, add the shrimp, and bring to a gentle simmer for a couple of minutes.
- 9
Add the spinach and stir until wilted.
- 10
Taste and season with salt and pepper.
- 11
Stir in the cooked linguine until coated in the sauce.
- 12
Add the lemon zest and chopped parsley, then serve immediately.
FAQ
Nutrition (per serving)
Calories
735
Protein
31g
Fat
35g
Carbs
77g
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