Tuscan Shrimp Linguini delivers bright, savory flavor in every bite. Juicy shrimp and tender fettuccine (or linguini) are tossed in a creamy Tuscan sauce with fresh spinach, sun-dried tomatoes, and grated Parmesan. This comforting shrimp pasta comes together quickly and makes a satisfying dinner for busy weeknights or a special weekend meal.
This creamy Tuscan shrimp pasta is a family favorite. It has the same warm, herby flavor profile you love in other Tuscan dishes and adds bright greens and a pleasant crunch from toasted pine nuts. The recipe is simple: toast pine nuts, cook pasta, sear seasoned shrimp, build a rich cream sauce with spinach and sun-dried tomatoes, then combine everything for a perfectly balanced plate. Ready in under an hour and easy to scale for more people.
What’s in Tuscan Shrimp Linguini
- Jumbo shrimp: Large shrimp give a meaty texture and stand up well to the sauce.
- Fettuccine (or linguini): A wide noodle like fettuccine holds creamy sauce beautifully; linguini or other pastas work too.
- Fresh spinach: Adds color, nutrients, and a tender contrast to the pasta.
- Sun-dried tomatoes: Sweet and tangy, they cut through the cream for great flavor balance.
- Pine nuts: Toasted for a nutty crunch that complements the tender shrimp.
- Heavy cream: The base of the sauce—rich and silky. Half-and-half or milk can be used in a pinch but the sauce will be lighter.
- Parmesan: Finely grated Parmesan brings savory depth and helps thicken the sauce.
Ingredients (serves 6)
- 1.5 teaspoons sea salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 lb jumbo uncooked shrimp, deveined, peeled, tails removed
- 3 tablespoons pine nuts
- 8 oz fettuccine (or linguini)
- 3 tablespoons olive oil, divided
- 1/2 large yellow onion, minced
- 3 garlic cloves, minced
- 3 cups chopped spinach
- 1/2 cup julienned sun-dried tomatoes
- 1/3 cup heavy cream
- 1/2 cup starchy pasta water
- 1 cup finely grated Parmesan cheese + more for serving
- 1/2 teaspoon ground black pepper
- Fresh basil for garnish
Instructions
- Mix the shrimp spice blend: combine 1 teaspoon of salt, garlic powder, dried basil, dried thyme, and red pepper flakes in a bowl.
- Toss the shrimp in the spice mixture until evenly coated. Set aside to rest while you prepare other components.
- Toast the pine nuts in a dry skillet over medium heat for 3–5 minutes, stirring constantly until golden. Transfer them to a plate and set aside.
- Bring a large pot of well-salted water to a boil. Cook the pasta for 6–8 minutes or until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 2–3 minutes per side, until they turn opaque with a light pink color and begin to curl. (Shrimp will finish cooking in the sauce.) Remove shrimp from the skillet and discard any excess liquid.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced onion for about 3 minutes until softened, then add the minced garlic, chopped spinach, and julienned sun-dried tomatoes. Cook, stirring, until the spinach wilts, about 3–4 minutes.
- Pour in the heavy cream and add 1/2 cup of the reserved pasta water. Whisk to combine and bring the mixture to a gentle simmer. Let it thicken slightly.
- Remove the skillet from the heat and gradually whisk in the grated Parmesan until it melts and the sauce becomes smooth. Return the pan to low heat if needed—avoid boiling once cheese is added.
- Stir the shrimp back into the sauce just to warm through. Add the cooked pasta and toss everything together, adding a splash more pasta water if you need to loosen the sauce. Season with the remaining 1/2 teaspoon salt and black pepper to taste.
- Serve topped with toasted pine nuts, extra Parmesan, a grind of black pepper, and fresh basil leaves.
Recipe Variations & Substitutions
This recipe is flexible. Use linguini, farfalle, or penne instead of fettuccine. Swap shrimp for cooked chicken or steak if preferred, or use thawed frozen shrimp if fresh isn’t available. For a vegetarian dish, omit the protein and add extra vegetables like zucchini or mushrooms. To increase the sauce volume, double the cream and Parmesan.
Pro Tips
- Bring the cream sauce to a gentle simmer before adding Parmesan to prevent the cheese from clumping.
- Add the Parmesan slowly while whisking to keep the sauce smooth and lump-free.
- Don’t skip seasoning the shrimp—this spice mix gives the dish its signature flavor.
- If you’re concerned about overcooking the shrimp, undercook them slightly when searing; they will finish cooking in the warm sauce.
Storage & Reheating
Best enjoyed fresh, but leftovers keep well. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream to restore the sauce’s creaminess.
Nutrition (approximate)
Calories: 446 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 23 g | Fiber: 3 g | Sugar: 5 g
Nutrition estimates are approximate and should be used as a guideline.
More Delicious Pasta Ideas
- Creamy asparagus pasta
- One-pot pappardelle with chicken thighs
- Tuscan-style chicken meatballs
- Simple pesto pasta
If you try this Tuscan Shrimp Linguini, garnish with extra Parmesan and fresh basil for best results. This recipe is a reliable, flavorful choice when you want a rich, satisfying pasta without a lot of fuss.