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Easy Creamy Tuscan Shrimp Linguine in 20 Minutes

creamy tuscan shrimp linguine - featured image
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This creamy Tuscan shrimp linguine is a quick and easy weeknight dinner that comes together in just 20 minutes. Tender shrimp, a velvety sun-dried tomato cream sauce, and perfectly cooked linguine make for a delicious and impressive meal.

Ingredients

Scale
  • 8 ounces (225g) linguine pasta
  • 1 pound (450g) raw shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/3 cup (about 50g) sun-dried tomatoes in oil, drained and chopped
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add about 1 tablespoon of salt per 4 quarts of water. Drop in the linguine and cook according to package directions until al dente (usually about 9-11 minutes). Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Then drain the pasta and set it aside. Do not rinse it.
  2. While the pasta cooks, pat the shrimp dry with paper towels. Season them lightly with salt and pepper.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they’re pink and just cooked through. Transfer the shrimp to a plate and set aside.
  4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and the chopped sun-dried tomatoes. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
  5. Pour in the heavy cream and bring it to a gentle simmer. Let it bubble for about 2 minutes, stirring occasionally, until it thickens slightly.
  6. Lower the heat to low and whisk in the grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. If it looks too thick, add a splash of the reserved pasta water.
  7. Add the cooked linguine to the skillet along with the cooked shrimp, the red pepper flakes (if using), and about 1/2 cup of the reserved pasta water. Use tongs to toss everything together, coating the pasta evenly. If the sauce seems too thick, add more pasta water a tablespoon at a time until it reaches your desired consistency.
  8. Taste and adjust seasoning. Add more salt, pepper, or red pepper flakes if needed.
  9. Serve immediately in warm bowls, garnished with a generous sprinkle of fresh parsley.

Notes

Don’t overcook the shrimp; they cook in about 2 minutes total. Reserve pasta water for a silky sauce. Grate your own Parmesan for smooth melting. Do not rinse the pasta after draining. For a dairy-free version, swap heavy cream with full-fat canned coconut milk and use vegan Parmesan. For gluten-free, use gluten-free linguine.

Nutrition

Keywords: creamy Tuscan shrimp linguine, easy shrimp pasta, quick weeknight dinner, 20 minute meal, shrimp linguine, sun-dried tomato cream sauce

Find it online: https://bouncybowl.com/easy-creamy-tuscan-shrimp-linguine-in-20-minutes/