Creamy Tuscan Shrimp Linguine is one of those beautifully simple dishes that delivers big flavor with minimal effort. With just a handful of ingredients—shrimp, garlic, shallots, sun-dried tomatoes, spinach, and cream—you can have a restaurant-quality pasta on the table in about 20 minutes. It’s rich, silky, garlicky, and bursting with classic Tuscan-inspired flavors.
This dish has been one of my go-to weeknight meals for years. It’s quick, comforting, and endlessly customizable. Whether you love shrimp, prefer chicken, or want to swap in salmon, this creamy pasta sauce pairs perfectly with just about anything.
Why You’ll Love This Tuscan Shrimp Linguine
- Ready in 20 minutes — perfect for busy nights.
- Simple ingredients with bold, Italian-style flavor.
- Creamy, garlicky, and luxurious without being complicated.
- Easily customizable — switch the protein, add veggies, or mix in Parmesan.
- Family-friendly and elegant enough for entertaining.
Ingredients You Need
You only need a few basic ingredients to build deep, incredible flavor:
- Shrimp (prawns) — peeled and deveined. Large or jumbo works best.
- Garlic — fresh garlic infuses the sauce with amazing aroma.
- Shallot — adds mild sweetness.
- Butter & olive oil — the base of a rich, glossy sauce.
- Sun-dried tomatoes — salty, tangy, and perfect with cream.
- Cream — single/pouring cream creates the silky texture.
- Spinach — adds color and freshness.
- Linguine — or your favorite long pasta.
- Lemon zest & parsley — brightens the entire dish.
- Seasonings — salt, pepper, and garlic granules.
Even though sun-dried tomatoes aren’t as trendy as they once were, they truly shine in this creamy Tuscan sauce. Their savory sweetness balances the richness perfectly.
How to Make Creamy Tuscan Shrimp Linguine
Full measurements are listed in the recipe card.
1. Season and sauté the shrimp
Pat the shrimp dry, then season with salt, pepper, and garlic granules.
Heat olive oil and gently cook the garlic, then add the shrimp.
Cook just until pink—only about 2 minutes.
Remove with a slotted spoon and set aside.
2. Build the flavorful base
Deglaze the pan with a splash of cider or broth to loosen the browned bits.
Add the butter, melt, and sauté the shallot for 5 minutes until soft.
Stir in the chopped sun-dried tomatoes and cook for another minute.
3. Make the creamy sauce
Reduce the heat and pour in the cream.
Return the shrimp to the pan and bring to a gentle simmer.
(Keep the heat low so the cream doesn’t separate.)
4. Add spinach and pasta
Add the spinach and stir until wilted.
Toss in the cooked linguine, coating every strand with the sauce.
Finish with lemon zest and fresh parsley.
Serve immediately while the sauce is silky and glossy.
Tips for Perfect Tuscan Shrimp Linguine
- Don’t overcook the shrimp. They should curl into a “C” shape—any tighter and they’re overdone.
- Use low heat when adding cream to keep the sauce smooth.
- Add Parmesan if you love cheese. It’s optional but delicious.
- Customize the protein: shrimp, scallops, chicken strips, or even salmon fillets all work.
- Swap the sun-dried tomatoes for bacon if cooking for picky eaters.
Storage & Reheating
- Store leftovers in an airtight container for 2–3 days.
- Reheat gently with a splash of cream or water to loosen the sauce.
- Not suitable for freezing—the cream sauce will separate.
More Pasta Dishes You’ll Love
- Rasta Pasta with Jerk Shrimp
- One-Pot Marsala Orzo (with turkey or chicken)
- French Onion Pasta
- Chicken Marsala Pasta
Creamy Tuscan Shrimp Linguine
Ingredients
For the shrimp:
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- ¼ tsp black pepper
For the sauce:
- 2 tbsp olive oil
- 4 garlic cloves, minced
- Splash of cider or stock
- 1 tbsp butter
- 1 shallot, finely diced
- 3 ½ oz (150 g) sun-dried tomatoes, chopped
- 1 ½ cups (300 g) single/pouring cream
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
For the pasta:
- 10 ½ oz (300 g) dried linguine, cooked until al dente
Instructions
- Prep the Shrimp
Pat shrimp dry. Toss with salt, pepper, and garlic granules. - Cook the Shrimp
Heat olive oil over medium-low. Add minced garlic and cook 1–2 minutes.
Add shrimp and cook 2 minutes until just pink. Remove with a slotted spoon. - Build the Sauce
Deglaze the pan with a splash of cider or stock, scraping up any browned bits.
Add butter and let it melt.
Stir in the shallot and cook 5 minutes until softened.
Add sun-dried tomatoes and cook 1–2 minutes. - Add the Cream & Shrimp
Reduce heat to low. Pour in the cream and stir.
Return the shrimp to the pan and simmer gently for 2–3 minutes.
Add spinach and cook until wilted. - Finish the Pasta
Add cooked linguine and toss to coat in the sauce.
Stir in lemon zest and parsley. - Serve Immediately
Enjoy warm with extra parsley or Parmesan if desired.