Easy CREAMY TUSCAN SHRIMP LINGUINE: Ready in 30 Min

Okay, so it’s Tuesday night, you’re staring into the fridge, and the last thing you want is another boring dinner, right? Trust me, I get it! As you probably know, I’m Riley, and I’m all about whipping up easy, comforting food that tastes like you spent hours in the kitchen – even when you didn’t. Growing up in Galway, Ireland, I learned from the best – my granny – how to make simple ingredients sing.

That’s where this CREAMY TUSCAN SHRIMP LINGUINE comes in. Seriously, this recipe is a lifesaver. It’s one of those dishes that feels fancy but is secretly super simple. We’re talking tender shrimp, perfectly cooked linguine, and a creamy, dreamy Tuscan sauce that’ll knock your socks off. And the best part? You can have it on the table faster than you can say “takeout.” I’ve been tweaking and perfecting easy recipes for years, so you KNOW this one’s a winner. Get ready for a taste of Italy with an Irish twist of ease!

Why You’ll Love This CREAMY TUSCAN SHRIMP LINGUINE

Seriously, you’re going to *adore* this CREAMY TUSCAN SHRIMP LINGUINE. Why? Let me tell you:

Quick and Easy Weeknight Meal

We’re talking from-fridge-to-table in under 30 minutes, folks! Perfect for those crazy weeknights when you need something delicious, FAST.

Restaurant-Quality Flavor at Home

That creamy Tuscan sauce? The perfectly cooked shrimp? It tastes like you ordered it from your favorite Italian place, but you made it yourself! Wowza!

Simple Ingredients, Big Impact

No need for fancy ingredients here. We’re using everyday stuff to create a flavor explosion. Trust me, simple doesn’t mean boring!

Customizable to Your Taste

Want a little extra kick? Add more red pepper flakes! Craving more veggies? Toss in some mushrooms or zucchini. This recipe’s totally flexible – make it your own!

Ingredients for Your CREAMY TUSCAN SHRIMP LINGUINE

Alright, let’s gather our goodies! Here’s what you’ll need to make this CREAMY TUSCAN SHRIMP LINGUINE sing. Don’t skimp – good ingredients make a HUGE difference!

Pasta

You’ll want 1 pound of Linguine. It’s the perfect shape to grab all that yummy sauce!

Shrimp

Grab 1 pound of large shrimp, peeled and deveined. Raw is best, but if you only have pre-cooked, that’s okay too – just don’t overcook ’em!

Heavy Cream

Gotta have 1 cup of heavy cream. This is what makes the sauce so dreamy, so don’t try to swap it out with milk, okay?

Sun-Dried Tomatoes

You’ll need 1/2 cup of oil-packed sun-dried tomatoes, drained and chopped. The oil adds so much flavor, so don’t skip this!

Spinach

5 ounces of fresh spinach. Don’t worry if it seems like a lot – it wilts down like magic, I promise.

Garlic

4 cloves of garlic, minced. Fresh is best, so get choppin’!

Parmesan Cheese

1/2 cup of grated Parmesan cheese. And trust me on this one – freshly grated makes all the difference! The pre-shredded stuff just doesn’t melt the same.

Olive Oil

2 tablespoons of olive oil. This is for sautéing, so good quality is key.

Chicken Broth

1/4 cup of chicken broth. This helps thin out the sauce and adds a lovely savory note.

Red Pepper Flakes

1/4 teaspoon of red pepper flakes, or to taste. Add more if you like it spicy, less if you don’t!

Salt and Black Pepper

To taste, of course! Don’t be shy – season generously.

Butter

2 tablespoons of butter. Because everything’s better with butter, right?

How to Make CREAMY TUSCAN SHRIMP LINGUINE: Step-by-Step Instructions

Okay, pasta lovers, listen up! Here’s how we’re gonna transform those ingredients into a CREAMY TUSCAN SHRIMP LINGUINE masterpiece. Don’t worry, it’s easier than it looks. Trust me!

Cook the Linguine

First things first, get a big pot of water boiling. Seriously, use a big one – the pasta needs room to move! Once it’s boiling like crazy, throw in a generous pinch of salt. I’m talking a tablespoon or so. Granny always said the water should taste like the sea! Then, add your 1 pound of linguine and cook it according to the package directions, but subtract a minute or two. We want it al dente – slightly firm to the bite. Nobody likes mushy pasta! Once it’s done, drain it (but don’t rinse!) and set it aside. We’re gonna want some of that pasta water later, so reserve about 1/2 cup, just in case.

Sauté the Shrimp

While the pasta’s cooking, let’s get the shrimp ready. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Make sure the pan is nice and hot before you add the shrimp – this will give them a beautiful sear. Add the shrimp in a single layer (don’t overcrowd the pan!) and cook for about 2-3 minutes per side, until they’re pink and opaque. Be careful not to overcook them – nobody likes rubbery shrimp! Once they’re cooked, remove them from the skillet and set them aside. We’ll add them back in later.

Make the CREAMY TUSCAN Sauce

Now for the magic! In the same skillet (don’t wash it – all those shrimp-y bits are flavor!), add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted, add the minced garlic and sauté for about 30 seconds, until fragrant. Careful not to burn it! Next, add the chopped sun-dried tomatoes and cook for another minute or so, letting their flavor bloom. Then, add the spinach and cook until it’s wilted down – it’ll only take a minute or two. Pour in the chicken broth and heavy cream, and bring to a simmer. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it’s thickened slightly. We want it nice and creamy!

Combine and Serve Your CREAMY TUSCAN SHRIMP LINGUINE

Alright, time to bring it all together! Add the cooked linguine and shrimp to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Sprinkle in the grated Parmesan cheese, and season with salt, black pepper, and red pepper flakes to taste. Give it one last toss, and then serve immediately. Wow! Garnish with a little extra Parmesan cheese and a sprinkle of red pepper flakes, if you like. Enjoy every single bite!

Tips for the Best CREAMY TUSCAN SHRIMP LINGUINE

Want to take your CREAMY TUSCAN SHRIMP LINGUINE from “good” to “OMG AMAZING”? Here are my top tips. These are the things that *really* make a difference!

Don’t Overcook the Shrimp

Seriously, this is the biggest mistake people make! Overcooked shrimp is rubbery and sad. Cook them just until they’re pink and opaque — they’ll continue to cook a bit in the sauce, so err on the side of undercooked. Trust me on this!

Salt Your Pasta Water

I know it sounds simple, but salting your pasta water is SO important for flavor. It seasons the pasta from the inside out! Don’t be shy with the salt — it really does make a difference.

Adjust the Sauce to Your Liking

Is the sauce too thick? Add a splash of that reserved pasta water! Too thin? Simmer it for a few more minutes to let it reduce. Want more spice? Add more red pepper flakes! This is *your* CREAMY TUSCAN SHRIMP LINGUINE, so make it perfect for you!

Freshly Grated Parmesan is Key

Okay, I know it’s a little extra work, but freshly grated Parmesan cheese melts so much better and has a richer, more intense flavor than the pre-shredded stuff. It’s worth the effort, I promise!

Ingredient Notes and Substitutions for CREAMY TUSCAN SHRIMP LINGUINE

Okay, so maybe you’re missing an ingredient or two, or you just wanna switch things up? No problem! Here are some easy swaps for this CREAMY TUSCAN SHRIMP LINGUINE. Let’s get creative!

Shrimp Substitutions

Not a shrimp fan? No worries! You can totally use diced chicken breast or scallops instead. Just cook them the same way you would the shrimp – until they’re cooked through and slightly browned. Yum!

Spinach Alternatives

Out of spinach? Kale or any other leafy green will work just fine! Just make sure to chop it up a bit so it cooks evenly. And hey, don’t be afraid to experiment!

Dairy-Free Option

Need a dairy-free version? Coconut cream or cashew cream are fantastic substitutes for heavy cream! They’ll give you that same creamy texture without the dairy. Just make sure you use unsweetened!

Sun-Dried Tomato Variations

If you’re feeling fancy, try using sun-dried tomato pesto instead of chopped sun-dried tomatoes. It’ll give the sauce an extra burst of flavor! Just be careful not to add too much salt, as the pesto is already pretty salty.

Serving Suggestions for Your CREAMY TUSCAN SHRIMP LINGUINE

This CREAMY TUSCAN SHRIMP LINGUINE is a star on its own, but a few simple sides can really round out the meal! Here are a few of my faves:

Side Salad

A simple green salad with a light vinaigrette is the perfect counterpoint to the rich, creamy pasta. It’s all about balance, my friends!

Garlic Bread

Crusty garlic bread is a MUST for soaking up all that delicious sauce. Seriously, don’t skip this! It’s pure comfort food heaven.

Roasted Vegetables

Roasted asparagus or broccoli adds a healthy and flavorful touch. Plus, they’re super easy to make while the pasta’s cooking. Winner winner!

How to Store and Reheat CREAMY TUSCAN SHRIMP LINGUINE

Got leftovers? Lucky you! Here’s how to keep that CREAMY TUSCAN SHRIMP LINGUINE tasting its best the next day (or even the day after!).

Storage Instructions

Pop that leftover pasta into an airtight container and stash it in the fridge. It’ll happily hang out there for up to 3 days. Easy peasy!

Reheating Instructions

The best way to reheat this is gently on the stovetop. Add a splash of chicken broth or cream to loosen up the sauce – it tends to thicken in the fridge. Heat it over medium-low heat, stirring occasionally, until it’s warmed through. Just don’t boil it, okay?

Frequently Asked Questions About CREAMY TUSCAN SHRIMP LINGUINE

Got questions about this CREAMY TUSCAN SHRIMP LINGUINE? I’ve got answers! Here are a few of the most common things folks ask me:

Can I use frozen shrimp?

Absolutely! Just make sure you thaw it completely before you start cooking. And pat it dry with paper towels – nobody wants soggy shrimp!

Can I make this CREAMY TUSCAN SHRIMP LINGUINE ahead of time?

Well, it’s always best served fresh, but you *can* prep some of the components ahead of time. Cook the pasta, sauté the shrimp, and make the sauce separately, then combine everything right before serving. Easy peasy!

Can I add other vegetables?

Heck yeah! Mushrooms or bell peppers would be fantastic additions. Just sauté them along with the garlic and sun-dried tomatoes. Get creative!

How do I prevent the sauce from being too thin?

If your sauce is looking a little watery, just let it simmer for a few extra minutes to reduce and thicken. Patience is key!

Is this CREAMY TUSCAN SHRIMP LINGUINE spicy?

The red pepper flakes add a touch of heat, but it’s totally adjustable! If you like it spicy, add more! If you’re spice-averse, use less (or skip them altogether!). It’s all about what *you* like!

Nutritional Information for CREAMY TUSCAN SHRIMP LINGUINE

Just a heads-up: the nutritional info for this CREAMY TUSCAN SHRIMP LINGUINE can vary a lot depending on the exact ingredients you use (brands, etc.). So, I can’t give you precise numbers, okay?

Ready to Enjoy Your CREAMY TUSCAN SHRIMP LINGUINE?

Alright, my friend, time to dig in! And hey, if you try this CREAMY TUSCAN SHRIMP LINGUINE, leave a comment below – I wanna know what you think! Don’t forget to rate the recipe, and share your yummy pics on social media. Happy cooking!

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