This Tuscan Shrimp Linguini has the very best taste! Juicy shrimp and tender linguini noodles simmer in a creamy Tuscan sauce with contemporary spinach, sundried tomatoes, and parmesan cheese.
Comforting and scrumptious, this meal is ideal for busy weeknights when all you need is one thing nourishing but satisfying.
This creamy Tuscan shrimp recipe is a household favourite at my home! It has an identical taste profile to our Tuscan chicken meatballs (omg they’re SO good 😋), so I knew my kiddo would like it. Plus it has some further veg and crunch due to the addition of spinach, tomatoes, and pine nuts. Prepared in beneath an hour, this pasta dish is bound to develop into an everyday in your meal rotation.
To make it, toast up some pine nuts, boil your pasta, cook dinner your shrimp, make the creamy sauce, and convey all of it collectively! You’re gonna love this one.
What’s in Tuscan Shrimp Linguini
- Jumbo shrimp: We used giant, contemporary shrimp for this recipe to make sure a pleasant, meaty texture. Be happy to make use of any measurement you like.
- Fettuccine: Fettuccine is a staple in creamy pasta dishes. It’s thick and holds up nicely to the creamy sauce.
- Spinach: Fresh spinach provides a pleasant pop of coloration and vitamins to this creamy Tuscan shrimp pasta.
- Solar-dried tomatoes: The sweetness of sun-dried tomatoes balances out the creaminess of the sauce and provides a burst of taste!
- Pine nuts: Toasted pine nuts add a crunchy texture and nutty taste to this dish.
- Heavy cream: The bottom of the creamy Tuscan sauce. You might substitute with half and half or milk, nevertheless it received’t be as wealthy.
- Parmesan cheese: Provides a savory and salty taste to the sauce that’s SO GOOD.
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Recipe Variations and Substitutions
Pasta is sort of forgiving typically, so there are a ton of variations and substitutions you may make to this Tuscan shrimp linguini recipe!
If you want extra alfredo sauce, be at liberty to double the recipe. We used fettuccini noodles, however you should utilize any sort of pasta. Different nice choices are farfalle, penne, or linguine.
In the event you don’t have shrimp, you should utilize rooster or steak. You might additionally use frozen shrimp if that’s what you have got readily available. Simply ensure that to thaw them earlier than cooking.
For a vegetarian possibility, miss the protein altogether and add in some further veggies like zucchini or mushrooms.
Professional Suggestions for Tuscan Shrimp Linguini
Remember to deliver the heavy cream sauce to a delicate simmer earlier than including the cheese, or it’s going to clump.
We suggest including the parmesan slowly whereas whisking constantly to additionally keep away from clumping.
Don’t skip the spice combination on the shrimp! it’s what provides the wonderful taste.
If you’re frightened about overcooked shrimp, it’s okay to undercook the shrimp in step 3 as a result of it’s going to proceed to cook dinner within the cheese sauce in step 9.
Storage + Freezer Instructions
This creamy Tuscan shrimp linguini is finest served contemporary, however you probably have leftovers, they are often saved in an hermetic container within the fridge for as much as 3 days.
To reheat, merely microwave or heat on the range with a splash of milk or cream to deliver again that creamy texture.
Extra pasta, please! In the event you love this Tuscan shrimp linguini recipe, strive these different tasty and nourishing pasta dishes beneath.
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Tuscan Shrimp Linguini Recipe
This Tuscan shrimp linguini recipe combines juicy shrimp, tender linguini noodles, and a creamy Tuscan sauce with fresh spinach, sun-dried tomatoes, and parmesan cheese. It’s a comfort food classic that is nourishing for you, too!
Prep:20 minutes
Cook:20 minutes
Ingredients
- 1.5 teaspoon sea salt separated
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 lb. jumbo raw shrimp deveined, peeled, and tail eliminated
- 3 tablespoons pine nuts
- 8 oz. fettuccine
- 3 tablespoons olive oil separated
- ½ giant yellow onion minced
- 3 garlic cloves minced
- 3 cups chopped spinach
- ½ cup julienned sun-dried tomatoes
- ⅓ cup heavy cream
- ½ cup starchy pasta water
- 1 cup finely grated parmesan cheese + extra for topping
- ½ teaspoon ground black pepper
- Contemporary basil for garnish
Directions
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Start by mixing the spices for the shrimp. Add 1 teaspoon salt, garlic, basil, thyme, and pink pepper flakes to a bowl and stir to mix.
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Toss the shrimp with the spice combination in a big bowl till the shrimp is coated. Put aside.
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Warmth the pine nuts in a big skillet over medium warmth for 3-5 minutes, tossing constantly to keep away from burning. When the pine nuts are golden brown, take away them from the skillet and put aside.
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Convey a big pot of salted water to a boil and add the pasta. Cook dinner for 6-8 minutes or till the pasta is cooked to al dente. Set 1 cup of pasta water apart earlier than straining. Pressure the pasta and put aside.
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Warmth 2 tablespoons of olive oil in a big skillet over medium/excessive warmth. When the olive oil is aromatic, add the shrimp. Cook dinner for 2-3 minutes on all sides or till the shrimp flip a lightweight pink coloration and start to curve. The interior temperature ought to be not less than 145ºF (USDA). Instantly take away the shrimp from the pan and discard any extra liquid from the skillet.
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Warmth the final tablespoon of olive oil over medium/excessive warmth in the identical giant skillet. When the olive oil is aromatic, add the onion to the skillet. Saute for 3 minutes. Add the garlic, spinach, and sun-dried tomatoes, and toss. Saute all the greens collectively till the spinach is wilted, about 3-4 minutes.
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Add the heavy cream and pasta water to the skillet with the spinach combination and whisk the components collectively. Convey the combination to a delicate simmer and whisk.
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When the sauce has thickened barely, take away the skillet from warmth and slowly add within the parmesan cheese stirring constantly till the parmesan has melted fully.
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Return the sauce to low warmth and add the shrimp. Warmth till the shrimp is heat, after which add the fettucini and toss till the pasta is coated in sauce.
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Prime with toasted pine nuts, black pepper, and contemporary basil. Get pleasure from.
Suggestions & Notes
- We used fettuccini noodles, however you should utilize any sort of pasta. In the event you don’t have shrimp, you should utilize rooster or steak.
- Remember to deliver the heavy cream sauce to a delicate simmer earlier than including the cheese, or it’s going to clump.
- We suggest including the parmesan slowly whereas whisking constantly to keep away from clumping.
- Don’t skip the spice combination on the shrimp, it’s what provides the wonderful taste. If you’re frightened about overcooked shrimp, it’s okay to undercook the shrimp in step 3 as a result of it’s going to proceed to cook dinner within the cheese sauce in step 9.
- If you want extra alfredo sauce, be at liberty to double the recipe.
Diet info
Energy: 446kcal Carbohydrates: 38g Protein: 24g Fats: 23g Fiber: 3g Sugar: 5g