why make this recipe
Creamy Tuscan Shrimp Linguine is a delightful dish that combines the rich flavor of shrimp with creamy sauce and fresh vegetables. It’s quick to make and perfect for a weeknight dinner or special occasion. The blend of olive oil, garlic, and Parmesan adds depth, while the spinach and tomatoes provide a burst of freshness. This dish is sure to impress your family and friends!
how to make Creamy Tuscan Shrimp Linguine
Ingredients :
- 8 ounces linguine
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Directions :
- Cook the linguine according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.
- Reduce the heat to low and pour in the heavy cream; stir well.
- Add the cooked linguine and Parmesan cheese; mix until everything is combined and heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
how to serve Creamy Tuscan Shrimp Linguine
Serve Creamy Tuscan Shrimp Linguine hot, garnished with fresh basil leaves for a touch of color and flavor. It pairs well with a side salad or garlic bread for a complete meal.
how to store Creamy Tuscan Shrimp Linguine
To store leftover Creamy Tuscan Shrimp Linguine, place it in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat gently on the stove or in the microwave before serving again.
tips to make Creamy Tuscan Shrimp Linguine
- Use fresh shrimp for the best taste and texture.
- If you like more heat, add a pinch of red pepper flakes when cooking the garlic.
- For a lighter version, substitute half-and-half for heavy cream.
variation
You can add other vegetables like bell peppers or zucchini for extra flavor and nutrition. Additionally, substitute shrimp with chicken or scallops based on your preference.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
2. What if I don’t have linguine?
If you don’t have linguine, you can use any pasta such as spaghetti or fettuccine.
3. Can I make this dish ahead of time?
While it’s best to serve it fresh, you can prepare some of the components ahead, like cooking the pasta and shrimp, and combine them just before serving.
Creamy Tuscan Shrimp Linguine
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Seafood
Description
A delightful dish of shrimp in a creamy sauce with fresh vegetables, perfect for quick weeknight dinners or special occasions.
Ingredients
- 8 ounces linguine
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the linguine according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.
- Reduce the heat to low and pour in the heavy cream; stir well.
- Add the cooked linguine and Parmesan cheese; mix until everything is combined and heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
Use fresh shrimp for the best taste and texture. For a lighter version, substitute half-and-half for heavy cream.