Name: Creamy Tuscan Shrimp Linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian‑inspired
Ingredients: 1 lb (450 g) raw shrimp, peeled and deveined; 1 tsp salt; 1 tsp garlic granules; ¼ tsp ground black pepper; 2 tbsp olive oil; 4 large garlic cloves, minced; A splash of cider or stock; 1 tbsp unsalted butter; 1 shallot, finely diced; 3½ oz (150 g) sun‑dried tomatoes, chopped; 1½ cups (300 g) pouring/single cream; 3 handfuls baby spinach; Zest of 1 lemon; 2 tbsp chopped fresh parsley; 10½ oz (300 g) dried linguine, cooked al dente

A quick and flavorful creamy Tuscan shrimp linguine that I make with garlic, sun-dried tomatoes, spinach, and a luscious cream sauce. It’s one of those dishes that comes together in about 20 minutes but tastes like something I’ve been slow-cooking all day.

Why You’ll Love This Recipe

I love how this creamy Tuscan shrimp linguine delivers maximum flavor in minimal time. The shrimp cook in just a couple of minutes, the cream sauce soaks up all the garlicky, sun-dried tomato goodness, and the spinach adds a fresh, vibrant touch. It’s a dish I can pull together for a weeknight dinner but still feel proud serving to guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) raw shrimp, peeled and deveined
1 tsp salt
1 tsp garlic granules
¼ tsp ground black pepper
2 tbsp olive oil
4 large garlic cloves, minced
A splash of cider or stock
1 tbsp unsalted butter
1 shallot, finely diced
3½ oz (150 g) sun-dried tomatoes, chopped
1½ cups (300 g) pouring/single cream
3 handfuls baby spinach
Zest of 1 lemon
2 tbsp chopped fresh parsley
10½ oz (300 g) dried linguine, cooked al dente

directions

I pat the shrimp dry and toss them with salt, garlic granules, and black pepper.
I heat olive oil in a large pan over medium-low heat and fry the garlic for a couple of minutes.
I add the shrimp and cook until pink, about 2 minutes, then remove them with a slotted spoon.
I add a splash of cider or stock to deglaze the pan, scraping up any browned bits.
I melt the butter in the pan and sauté the shallot over medium-low heat for about 5 minutes until softened.
I stir in the sun-dried tomatoes and cook for 1–2 minutes.
I pour in the cream, return the shrimp to the pan, and bring it to a gentle simmer.
I add the baby spinach and stir until wilted.
I toss in the cooked linguine, coating it thoroughly with the sauce.
I finish with lemon zest and chopped parsley, then serve immediately.

Servings and timing

This recipe makes 4 servings. I spend about 5 minutes prepping and 15 minutes cooking, so dinner is ready in just 20 minutes.

Variations

I sometimes swap the linguine for tagliatelle or fettuccine for a different texture.
I replace spinach with kale for a heartier green.
For a lighter sauce, I use half cream and half milk.
I like to add a pinch of red pepper flakes for a little heat.
I sometimes replace shrimp with scallops for a more indulgent twist.

storage/reheating

I keep leftovers in the fridge for 2–3 days. When reheating, I add a splash of cream or water to loosen the sauce and warm it gently on the stove. I avoid freezing it because the creamy sauce can split.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before cooking.

What can I use instead of cream?

I sometimes use half-and-half or evaporated milk for a lighter option, though the sauce will be less rich.

How do I keep shrimp from becoming rubbery?

I watch for them to turn pink and curl into a “C” shape; any more cooking makes them tough.

Can I make this ahead?

I prefer cooking it fresh, but I sometimes prepare the sauce without the pasta, refrigerate it, then reheat and toss with pasta just before serving.

What wine pairs well with this dish?

I like a crisp white such as Pinot Grigio or Sauvignon Blanc—it cuts through the richness beautifully.

Conclusion

This creamy Tuscan shrimp linguine is my go-to when I want something elegant yet easy. The creamy sauce, tender shrimp, and sun-dried tomato flavor make it satisfying and vibrant, and it always impresses without keeping me in the kitchen for hours.