this Tuscan Shrimp Linguine It has the best taste! Succulent shrimp and tender linguine simmered in a creamy Tuscan sauce. With fresh spinach sun dried tomatoes and parmesan cheese

This delicious and comforting meal is perfect for a busy weekend. When what you want is something nourishing but also satisfying.

This Creamy Tuscan Shrimp recipe is a family favorite at my house! They taste similar to our Tuscan chicken meatballs (oh my god, they’re so delicious 😋) so I know my kids love them. They also have additional veggies and crunch thanks to the addition of spinach, tomatoes, and pine nuts. This pasta dish is ready in less than an hour. It’s sure to become a regular in your meal rotation.

To make it, toast pine nuts, boil pasta, cook shrimp, make a creamy sauce, and mix everything together! You will love this.

What’s in Tuscan Shrimp Linguine?

• Jumbo Shrimp: We use large, fresh shrimp in this recipe to ensure a soft, delicious texture. Choose any size you want.
• Fettuccine: Fettuccine is a staple in creamy pasta dishes. It is thick and holds well with cream sauces.
• Spinach: Fresh spinach adds color and nutrients to this creamy Tuscan shrimp pasta.
• Sun-dried tomatoes: The sweetness of the sun-dried tomatoes balances the creaminess of the sauce and adds a rich flavor!
• Pine nuts: Toasted pine nuts add a crunchy texture and rich flavor to this dish.
• Heavy Cream: The base of the Tuscan cream sauce You can substitute with half and half or milk. But it won’t be as intense as this.
• Parmesan Cheese: It adds a spicy and salty flavor to the sauce that is very delicious.

Formula changes and substitutions

Pasta is generally quite forgiving. So, there are many variations and substitutions you can make with this Tuscan Shrimp Linguine Recipe!

If you would like additional Alfredo sauce, Don’t hesitate to Double the recipe. We use fettuccine noodles. But you can use any type of pasta. Other good options are Farfalle, Penneor Linguine.

If you don’t have shrimp, you can add it. chicken or steak. You can also use frozen shrimp If that’s what you have on hand. Just be sure to thaw them before cooking.

For vegetarian options Skip all protein and add other vegetables such as: zucchini or mushroom.

Storage Directions + Freezer

This Creamy Shrimp Linguine recipe is best served fresh. But if you have food left over Can be stored in an airtight container in the refrigerator for up to. 3 days.

If you want to reheat it again Just microwave or heat on the stove with a little milk or cream to bring back the creaminess.

More pasta please! If you like this Tuscan style shrimp linguine recipe, Try some of the other delicious and nutritious pasta dishes below.

Tuscan Shrimp Linguini Recipe

This Tuscan shrimp linguine recipe features succulent shrimp. Soft linguine and Tuscan cream sauce with fresh spinach. sun dried tomatoes and parmesan cheese It’s also a classic comfort food that’s also good for you!

prepare:20 minute minute

cook:20 minute minute

fat 23

carbohydrate 38

protein 24

raw material

• 1.5 teaspoon sea ​​salt separate from each other
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon red chili flakes
• 1 pound. Raw Jumbo Shrimp Peel, peel and remove the tails.
• 3 tablespoon pine nuts
• 8 oz. Fettuccine
• 3 tablespoon olive oil separate from each other
• ½ large yellow onion finely chopped
• 3 garlic cloves finely chopped
• 3 bowl chopped spinach
• ½ bowl Julian Sun Dried Tomatoes
• ⅓ bowl heavy cream
• ½ bowl flour pasta water
• 1 bowl Finely grated Parmesan cheese + more for sprinkling on top
• ½ teaspoon black pepper
• Fresh basil for garnish

advice

• Start by mixing the spices for the shrimp. Add 1 teaspoon of salt, garlic, basil, thyme, and red pepper flakes to a bowl and stir until combined.

• Toss shrimp with spice mixture in a large bowl until shrimp are coated. Set aside.

• Heat the pine nuts in a large skillet over medium heat for 3-5 minutes, stirring regularly so they don’t burn. When pine nuts are golden brown Remove from the pan and set aside.

• Bring a large pot of salted water to a boil and add the pasta. Cook for 6-8 minutes or until the pasta is al dente. Set aside 1 cup of the pasta water before straining. Strain the pasta and set aside.

• Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. When the olive oil is fragrant, add the shrimp and cook for 2-3 minutes per side, or until the shrimp turn light pink and begin to curl up. The internal temperature should be at least 145°F (USDA). Immediately remove the shrimp from the pan. and discard any excess liquid from the pan.

• Heat the last tablespoon of olive oil over medium/high heat in the same large skillet. When the olive oil smells good Add the onions to the pan and sauté for 3 minutes. Add the garlic, spinach and sun-dried tomatoes. Then stir it together. Sauté all the vegetables together until the spinach is wilted, about 3-4 minutes.

• Add the heavy cream and pasta water to the pan with the spinach mixture and stir until combined. Bring the mixture to a gentle simmer and stir until combined.

• When the sauce thickens slightly Remove the pan from the heat and slowly add the Parmesan cheese, stirring frequently until the Parmesan is completely melted.

• Bring the sauce to a low heat and add the shrimp. Heat until shrimp is warm. Then add the fettuccine. Toss until the pasta is coated with the sauce.

• Garnish with toasted pine nuts, black pepper, and fresh basil. Enjoy.

Tips and Notes

• We use fettuccine noodles. But you can use any type of pasta. If you don’t have shrimp, you can use chicken or steak.
• Be sure to bring the heavy cream sauce to a gentle simmer before adding the cheese. Otherwise, the cheese will clump together.
• We recommend adding the Parmesan slowly. Meanwhile, stir regularly to prevent clumps.
• Don’t overlook the spices on the shrimp. Because it will add amazing flavor. If you’re worried about the shrimp being overcooked You can cook the uncooked shrimp in step 3 as they will continue to cook in the cheese sauce in step 9.
• If you would like additional Alfredo sauce, You can double the recipe.

Nutrition information

calorie: 446kilocalories carbohydrate: 38g protein: 24g fat: 23g fiber: 3g sugar: 5g