Creamy Shrimp Linguine

Our family constantly begs for this pasta creation. I whipped up this silky Tuscan shrimp linguine during those evenings when I craved something special without spending forever cooking. Juicy shrimp float in a smooth sauce while sun dried tomatoes and spinach bring bursts of vibrant taste. It amazes me how this meal feels like restaurant quality but comes together in my own kitchen in just 20 minutes flat.

This Dish Will Steal Your Heart

What gets me excited about this meal is how it turns basic ingredients into something incredible. The sauce wraps around each pasta strand while the shrimp give that perfect texture. I can't get enough of how the sun dried tomatoes add their rich sweetness and the spinach brings that fresh element. When things get crazy this dinner saves the day without giving up any taste.

Ingredients List

• Linguine: Around 250g does the trick. Those flat noodles really grab that creamy sauce.
• Shrimp: Buy them already peeled and cleaned to cut down prep time. Keep an eye on them as they turn pink super fast.
• Olive oil: Just a splash to kick things off with good flavor.
• Garlic: I smash 2 or 3 fresh cloves instead of using the jarred stuff.
• Shallot: One chopped small adds a wonderful mild sweetness.
• Unsalted butter: This makes everything creamier and more luxurious.
• Sun dried tomatoes: These tiny flavor powerhouses make every mouthful exciting.
• Spinach: A large handful shrinks down nicely into the sauce.
• Heavy cream: One cup creates that velvety restaurant quality sauce.
• Lemon zest: A small amount lifts all the flavors.
• Fresh parsley: Add this at the end for a pop of color and freshness.
• Cider or stock: This grabs all those yummy bits stuck to the pan.

Cooking Instructions

Step 1: Begin with the Shrimp

Heat some olive oil in your largest skillet. Throw in the aromatic garlic and let it cook for about 30 seconds. Add your shrimp and cook until they become pink and gorgeous about 2 minutes per side. Take them out but keep all that flavorful liquid in the pan.

Step 2: Make the Foundation

Pour in some cider or stock and scrape all those tasty bits from the bottom. Add your butter and let it melt into something amazing. Toss in those chopped shallots and cook until they're soft and sweet for about 5 minutes.

Step 3: Build the Sauce

Mix in those sun dried tomatoes and warm them for a minute. Add your cream slowly while stirring constantly. Return those shrimp to their home in the pan and keep everything at a low bubble.

Step 4: Final Touches

Toss in that big handful of spinach and watch it soften into the sauce. Add your cooked linguine and mix everything together. Finish with a bit of lemon zest and fresh parsley to make it look stunning.

Pro Tips

Go with your gut when cooking the shrimp as they only need that brief moment to turn pink. When you're scraping the pan after cooking them you're collecting pure flavor for your sauce. Always save some pasta water nearby it works wonders for thinning out thick sauce. And don't forget this dish tastes best served immediately when everything's at its creamiest.

Try Different Options

I sometimes swap in chunks of salmon or sliced chicken breast when I want to change things up. If you're not crazy about sun dried tomatoes try crispy bacon pieces instead. I also enjoy adding some mushrooms or colorful red peppers too. And while the sauce tastes fantastic on its own a sprinkle of Parmesan on top makes everything better.

Round Out Your Dinner

This pasta really wants some warm crusty garlic bread to soak up all that delicious sauce. I usually pair it with a simple green salad on the side. For company I'll add some roasted asparagus to fancy it up. Grab yourself a glass of chilled white wine and suddenly dinner feels like a special event.

Recipe Q&A

→ Is it okay to use frozen shrimp?

Frozen shrimp work great! Just make sure to thaw them fully and dry them with a paper towel to get rid of extra moisture before cooking.

→ What can I substitute for cream?

If you're looking for a lighter option, use half-and-half, but the sauce will be a bit thinner. For a dairy-free alternative, try cashew cream, but use a little less since it's thicker.

→ Can I prepare it ahead?

This dish is best fresh, but you can prep the ingredients early. If reheating, the sauce might thicken, so add a splash of cream or pasta water when warming it up.

→ What could I swap for sun-dried tomatoes?

Fresh cherry tomatoes work, though they have a milder taste. Roasted red peppers are another good swap, keeping the sweet flavor profile intact.

→ When are the shrimp fully cooked?

Shrimp are ready when they turn pink and take on a loose 'C' shape. They only need about 2-3 minutes. Avoid overcooking, or they'll curl tightly into an 'O' and become rubbery.