Creamy Tuscan Shrimp Pasta
Silky garlic cream sauce, sun-dried tomatoes, baby spinach, and plump shrimp tossed with linguine — dinner-party energy in under 35 minutes.
- Prep
- 15m
- Cook
- 20m
- Total
- 35m
- Serves
- 4
Ingredients
Tap to check items off as you prep.
Nutrition
- Calories
- 580
- Protein
- 32g
- Carbs
- 48g
- Fat
- 28g
Estimates per serving.
Instructions
- 1
Cook linguine in salted water until al dente; reserve 1 cup pasta water.
- 2
Sear seasoned shrimp in butter for 1–2 minutes per side; set aside.
- 3
Sauté garlic and sun-dried tomatoes, then pour in cream and simmer gently.
- 4
Fold in spinach, Parmesan, and pasta, loosening with pasta water as needed.
- 5
Return shrimp to the pan, toss, and finish with pepper flakes.
Chef tips
- Don’t overcook the shrimp — pull them as soon as they turn pink.
- Warm the cream slightly before adding to avoid sudden boiling.
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