Creamy Tuscan Shrimp Linguine is one of the easiest and most flavorful pasta dishes you can make. With just a few simple ingredients you can have a satisfying meal on the table in about 20 minutes.
This dish is similar in comfort and creaminess to Chicken Alfredo and other seafood pastas, and it’s a great weeknight option when you want something quick but special.
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I’ve been making this creamy Tuscan shrimp linguine for years and it’s become a family favourite. The bright, garlicky sauce combines garlic, shallot, butter, sun-dried tomatoes and cream, then finishes with spinach and lemon for freshness. Tossing the linguine in the sauce helps the pasta absorb all of the flavours.
I keep this version cheese-free to let the cream and tomatoes shine, but a little grated Parmesan on top is a nice option if you enjoy cheese. You can also swap the shrimp for salmon or chicken breast strips, and if kids don’t like sun-dried tomatoes try substituting bacon lardons for a smoky twist.
Sun-dried tomatoes may be out of fashion for some, but here they add concentrated sweetness and depth that works wonderfully with the creamy sauce and tender shrimp.
How to make Creamy Tuscan Shrimp Linguine
Full measurements and detailed instructions are in the printable recipe card below. Read the steps and watch the video before you start for best results.
- Pat the shrimp dry and season with salt, pepper and garlic granules. Heat olive oil in a large pan and gently cook the garlic over medium-low heat. Add the shrimp and cook for about 2 minutes, until they start to turn pink. Remove the shrimp with a slotted spoon and set aside.
- Pour a splash of cider or stock into the pan to deglaze, scraping up any browned bits. Add the butter and allow it to melt and foam, then add the finely diced shallot and cook over medium-low heat for about 5 minutes until softened.
- Stir in chopped sun-dried tomatoes and cook for a minute. Add the cream, return the shrimp to the pan and bring everything to a gentle simmer over low heat—keep the heat low so the cream doesn’t separate.
- Add a large handful of baby spinach and cook until it wilts. Toss in the cooked linguine so the pasta is coated in the sauce. Finish with lemon zest, chopped fresh parsley, taste and adjust seasoning, then serve immediately.
Recipe Notes and Tips
- Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat gently and add a splash of cream or water to loosen the sauce. This dish doesn’t freeze well because the texture of the cream changes when frozen.
- Avoid overcooking the shrimp. They should just turn pink and curl slightly into a “C” shape — once that happens remove them from the heat to keep them tender.
- Prawns vs shrimp: they are different species but interchangeable in this recipe. Use large or jumbo shrimp/prawns depending on availability; the flavour and texture remain similar.
Check out our other pasta recipes!
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One Pot Crawfish Pasta
Pasta & Rice
Creamy Chicken Spinach Pasta
Slow Cooker
Slow Cooker Beef Biryani
Pasta & Rice
Rasta Pasta with Jerk Shrimp
Have you made this Tuscan shrimp linguine? If so, please leave a rating, post a photo on the Facebook page, share on Instagram, or save it to Pinterest with the tag #supergoldenbakes — your feedback makes my day!
Creamy Tuscan shrimp linguine
Video
Equipment
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Microplane Zester
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Garlic Crusher
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Slotted spoon
Ingredients
- 1 pound (450g) 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
- splash cider or stock
- 1 tbsp butter
- 1 shallot, finely diced
- 3 ½ oz (150g) sun-dried tomatoes, chopped
- 1 ½ cups (300g) pouring cream (single cream)
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 10 ½ oz (300g) dried linguine, cooked till al dente
Instructions
- Pat the shrimp dry and toss with salt, pepper and garlic granules.
- Heat olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
- Add the shrimp and cook for about 2 minutes until they turn pink; remove with a slotted spoon.
- Deglaze the pan with a splash of cider or stock, scraping up any browned bits.
- Add the butter and melt, then sauté the shallot for 5 minutes. Add the sun-dried tomatoes and cook 2 minutes more, then lower the heat.
- Stir in the cream, return the shrimp to the pan and simmer gently for a couple of minutes. Add the spinach and stir until wilted.
- Taste and season with salt and pepper. Stir in the cooked linguine so it is well coated in the sauce.
- Finish with lemon zest and chopped parsley. Serve immediately.
Nutrition
Carbohydrates: 77 g |
Protein: 31 g |
Fat: 35 g |
Saturated Fat: 18 g |
Cholesterol: 233 mg |
Sodium: 1922 mg |
Potassium: 1257 mg |
Fiber: 6 g |
Sugar: 12 g |
Vitamin A: 1315 IU |
Vitamin C: 12 mg |
Calcium: 161 mg |
Iron: 4 mg
Nutritional information is approximate and will vary based on ingredients and portion sizes.