Creamy Tuscan Shrimp Linguine
This creamy Tuscan shrimp linguine is ready in 30 minutes from one skillet. The secret to a silky sauce that clings to every strand? Pasta water and patience. Perfectly seared shrimp, sun-dried tomatoes, and fresh basil make this a weeknight favorite.
Equipment
- Large 12-inch skillet or braiser
- Pot for boiling pasta
- Microplane or box grater
- Tongs
- Liquid measuring cup
Ingredients
Pasta and Shrimp
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine
Cream Sauce
- 1/2 cup sun-dried tomatoes (dry-packed, rehydrated and chopped)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 1 cup reserved pasta water
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 handful fresh spinach (optional)
- 1 handful fresh basil leaves, torn
- to taste salt, black pepper, and red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine 1 minute shy of package directions. Right before draining, reserve 1 cup of starchy pasta water. Drain the pasta but do not rinse.
- While the pasta cooks, pat the shrimp completely dry with paper towels. Season generously with salt, pepper, and a pinch of red pepper flakes. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the shrimp in a single layer for 1-2 minutes per side until pink with dark golden-brown spots. Transfer to a plate.
- Reduce heat to medium. Add 1 tbsp butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the sun-dried tomatoes and stir for 1 minute.
- Pour in the white wine. It should sizzle. Scrape up the browned bits from the bottom of the pan. Let simmer until reduced by half, about 1 minute.
- Reduce heat to low. Stir in the heavy cream and bring to a gentle simmer — small bubbles at the edges, not a boil. Stir in the grated parmesan until smooth. Season with black pepper and a tiny grating of nutmeg if desired.
- Add the drained linguine and 1/2 cup of reserved pasta water to the skillet. Toss with tongs for 1-2 minutes until the sauce clings to every strand. Add more pasta water if it looks too thick.
- Return the seared shrimp to the skillet along with the spinach and torn basil. Toss just until the spinach wilts, about 30 seconds. Taste and adjust salt.
- Serve immediately in warm bowls with extra grated parmesan and fresh basil. This one doesn't wait.
Notes
Key tips I learned the hard way: Don't crowd the pan when searing shrimp — they'll steam instead of brown. Always save that pasta water; it's what makes the sauce cling. Keep the heat low when adding cream to prevent graininess. Trust the final toss in the sauce — it tightens beautifully. For meal prep, the sauce base keeps in the fridge for 4 days or freezer for 2 months. Reheat gently over low heat with a splash of milk or pasta water.