Creamy Tuscan Shrimp Linguine Recipe

Cooking Directions

• STEP 1.Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of shrimp and cook until pink and cooked through. Remove the shrimp from the skillet and set aside.
• STEP 3.In the same skillet, add 2 cloves of minced garlic and cook until fragrant.
• STEP 4.Add 1/2 cup of white wine and let it simmer for a minute.
• STEP 5.Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1/4 cup of sun-dried tomatoes (chopped), and 2 cups of fresh spinach.
• STEP 6.Cook until the sauce thickens and the spinach wilts.
• STEP 7.Add the cooked linguine pasta and cooked shrimp to the skillet. Toss everything together until well coated in the sauce.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Garnish with chopped fresh parsley and grated Parmesan cheese.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• Make sure to cook the shrimp just until they turn pink and opaque. Overcooking can make them rubbery.
• You can substitute the white wine with chicken or vegetable broth if desired.
• Feel free to add more vegetables like cherry tomatoes or mushrooms for extra flavor and texture.

Storage and Serving

• Creamy Tuscan Shrimp Linguine is best served fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet over low heat, adding a splash of cream or broth to revive the sauce.