I’m so excited to share this Creamy Tuscan Shrimp Linguine recipe w/ you today! I made this last weekend when my friends came over and they literally couldn’t stop eating it. The combo of tender shrimp, al dente pasta and that rich sauce w/ sun-dried tomatoes is just incredible. What makes this Creamy Tuscan Shrimp Linguine special is how the creamy sauce clings to every strand of pasta. Trust me this is gonna become your new go-to dinner when you want to impress someone but don’t wanna spend hours in the kitchen. Keep reading to learn how to make this amazing dish!
Why You’ll Love This Creamy Tuscan Shrimp Linguine
Ever struggle trying to get dinner on the table that’s both fancy enough for guests but easy enough for weeknights? This Creamy Tuscan Shrimp Linguine solves that problem perfectly.
Last month I was hosting my in-laws for dinner (talk about pressure!) and was super stressed about what to make. I remembered this recipe and decided to give it a try. They’re usually pretty picky but they asked for seconds and even wanted the recipe!
What’s great about this Creamy Tuscan Shrimp Linguine is you can customize it based on what you have. No shrimp? Use chicken. Don’t like spinach? Try kale instead. The creamy sauce works with pretty much anything you wanna throw in there.
Now let’s get into how to actually make this amazing dish!
Ingredients for Homemade Creamy Tuscan Shrimp Linguine
For the Pasta and Shrimp:
- Linguine pasta – The long thin shape is perfect for holding onto our creamy sauce. You could use fettuccine or spaghetti if that’s what you have in your pantry.
- Large shrimp – I recommend getting them peeled and deveined to save time. Fresh is best but frozen works too, just make sure to thaw completely and pat dry before cooking.
- Olive oil – Use a good quality one since it adds flavor. Nothing super expensive but don’t use the cheapest one either.
- Garlic – Fresh is so much better than pre-minced for this recipe. The flavor really comes thru in the final dish.
- Salt and pepper – Kosher salt works great here, and freshly ground black pepper gives the best flavor.
For the Creamy Tuscan Sauce:
- Butter – I use unsalted so I can control the saltiness better. It adds richness to our Creamy Tuscan Shrimp Linguine sauce.
- Heavy cream – This is what makes the sauce so luxurious. You can use half-and-half in a pinch but the sauce won’t be as thick.
- Parmesan cheese – Please use fresh grated not the stuff in the green can! It melts so much better and tastes way more authentic.
- Sun-dried tomatoes – These add that distinctive Tuscan flavor. Get the ones packed in oil for extra flavor.
- Fresh spinach – Adds color and nutrition. It wilts down a lot so don’t worry about adding too much.
- Italian seasoning – This herb blend saves you from needing 5 different herbs.
- Red pepper flakes – Optional but adds a nice kick to the Creamy Tuscan Shrimp Linguine.
- Lemon juice – Just a little brightens everything up and cuts thru the richness.
How to Make Easy Creamy Tuscan Shrimp Linguine
Step 1: Cook the Pasta
- Bring a large pot of water to a boil and add plenty of salt (it should taste like seawater).
- Add linguine and cook until al dente according to package directions (usually 8-10 mins).
- Reserve about 1/2 cup of pasta water before draining. This starchy water helps the sauce stick to the pasta.
- Drain pasta but don’t rinse it! We want that starch to help our sauce stick to the Creamy Tuscan Shrimp Linguine.
Step 2: Prepare the Shrimp
- While pasta is cooking, pat shrimp dry with paper towels. This helps them get a good sear.
- Season shrimp with salt and pepper on both sides.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp in a single layer (work in batches if needed – don’t crowd the pan!).
- Cook for about 2 mins per side until pink and opaque. They should have a nice golden crust.
- Remove shrimp to a plate and set aside. They’ll finish cooking in the sauce later.
Step 3: Make the Creamy Tuscan Sauce
- In the same skillet, lower heat to medium and add butter.
- Once melted, add minced garlic and cook for 30 seconds until fragrant. Don’t let it burn!
- Add sun-dried tomatoes and cook for another minute.
- Pour in heavy cream and bring to a gentle simmer.
- Add Italian seasoning, red pepper flakes if using, and a pinch of salt and pepper.
- Let sauce simmer for 2-3 mins until it starts to thicken slightly.
- Gradually stir in grated Parmesan cheese until melted and sauce is smooth.
- The sauce for your Creamy Tuscan Shrimp Linguine should coat the back of a spoon when ready.
Step 4: Bring It All Together
- Add fresh spinach to the sauce and stir until wilted (about 1-2 mins).
- Return cooked shrimp to the skillet along with any accumulated juices.
- Add drained linguine directly to the sauce and toss to coat everything evenly.
- If sauce seems too thick, add a splash of reserved pasta water to loosen it up.
- Finish with a squeeze of lemon juice and taste for seasoning, adding more salt if needed.
- Your Creamy Tuscan Shrimp Linguine is ready when everything is well-coated and heated through!
Delicious Variations of Creamy Tuscan Shrimp Linguine
Chicken Tuscan Pasta
Swap the shrimp for 1 lb of boneless chicken breast cut into bite-sized pieces. Cook until golden brown and cooked through before removing from the pan.
Spicy Creamy Tuscan Shrimp Linguine
Double the red pepper flakes and add 1-2 tbsp of cajun seasoning to the sauce for a kick. This goes amazing with the creamy sauce! If you love spicy food, check out my Spicy Firecracker Shrimp too.
Vegetarian Tuscan Pasta
Skip the shrimp and add sautéed mushrooms, zucchini, and bell peppers for a hearty vegetarian version that’s still super satisfying.
Seafood Tuscan Pasta
Make it extra fancy by using a mix of seafood – try adding scallops, mussels, or calamari along with the shrimp for a special occasion.
Keto-Friendly Version
Use zucchini noodles instead of linguine for a low-carb option that still gives you all those amazing Tuscan flavors in the Creamy Tuscan Shrimp Linguine.
Garlic Lover’s Tuscan Shrimp
Double the garlic and add some roasted garlic cloves to the sauce too. For more garlicky shrimp goodness, you might also like my Hawaiian Garlic Shrimp.
Frequently Asked Questions
Can I make Creamy Tuscan Shrimp Linguine ahead of time?
You can prep components separately. Cook shrimp and make sauce up to 1 day ahead, store in refrigerator. Cook pasta fresh when ready to serve. Reheat sauce gently, add pasta and warm through. Add a splash of cream if sauce is too thick.
How do I store and reheat leftovers?
Store leftovers in airtight container in fridge for up to 3 days. Reheat gently in skillet over medium-low heat with splash of cream or milk to loosen sauce. Microwave works too but stir halfway through to heat evenly.
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw completely and pat dry before cooking. I actually keep frozen shrimp on hand specifically for quick meals like this Creamy Tuscan Shrimp Linguine.
What can I substitute for heavy cream?
Half-and-half works but sauce will be thinner. For dairy-free option, try full-fat coconut milk (though flavor will be different). Cream cheese (4 oz) mixed with 1/2 cup milk can work in a pinch too.
Is this Creamy Tuscan Shrimp Linguine spicy?
Not unless you add extra red pepper flakes. The recipe as written has just a hint of heat that most people (even kids) can handle. You can always omit the red pepper completely if you’re sensitive to spice.
What sides go well with Creamy Tuscan Shrimp Linguine?
A simple green salad with light vinaigrette balances the richness perfectly. Garlic bread is great for soaking up extra sauce. Roasted asparagus or broccoli works well too for a veggie side.
Can I use a different type of pasta?
Any long pasta works great – fettuccine, spaghetti, or bucatini. Short pastas like penne or bow ties can work too if that’s what you have. The sauce clings differently to different shapes but still tastes amazing!
Make This Creamy Tuscan Shrimp Linguine Your Own
I still remember making this Creamy Tuscan Shrimp Linguine for the first time after trying something similar at a fancy Italian restaurant. My version turned out even better (and way cheaper!). Now it’s my go-to impressive dinner that actually doesn’t take much effort.
The beauty of this dish is how it balances traditional Italian flavors with modern simplicity. My Italian neighbor even asked for the recipe, which I consider the ultimate compliment!
Don’t be afraid to adjust this recipe to your own taste – add more garlic if you’re a garlic lover, throw in some mushrooms if that’s your thing, or make it extra creamy if you want. This Creamy Tuscan Shrimp Linguine is meant to be enjoyed your way. Hope you love it as much as my family does!
Creamy Tuscan Shrimp Linguine Recipe
Equipment
- Large Pot
- Large skillet
- Tongs or pasta spoon
- Measuring cups/spoons
- Knife and cutting board
- Colander
Ingredients
For the Pasta and Shrimp:
- 12 oz linguine pasta
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
For the Creamy Tuscan Sauce:
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil chopped
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- 1 tbsp lemon juice
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add linguine and cook until al dente (8–10 minutes).
- Reserve 1/2 cup pasta water, then drain pasta (do not rinse).
Cook the Shrimp:
- Pat shrimp dry, season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp in batches and cook ~2 minutes per side until pink and opaque.
- Transfer to a plate and set aside.
Make the Creamy Sauce:
- Reduce heat to medium and melt butter in same skillet.
- Add garlic, cook 30 seconds.
- Stir in sun-dried tomatoes, cook 1 minute.
- Pour in heavy cream, bring to a simmer.
- Add Italian seasoning, red pepper flakes, salt, and pepper.
- Stir in Parmesan until melted and smooth.
Combine Everything:
- Add spinach, stir until wilted.
- Return shrimp to skillet with any juices.
- Add drained pasta, toss to coat.
- Add reserved pasta water as needed to loosen sauce.
- Finish with lemon juice and adjust seasoning.