Published 3/18/2024 Comforting and delicious, this meal is perfect for busy weeknights when all you want is something nourishing yet satisfying. This creamy Tuscan shrimp recipe is a family favorite at my house! It has a similar flavor profile to our Tuscan chicken meatballs (omg they’re SO good 😋), so I knew my kiddo would love it. Plus it has some extra veg and crunch thanks to the addition of spinach, tomatoes, and pine nuts. Ready in under an hour, this pasta dish is sure to become a regular on your meal rotation. To make it, toast up some pine nuts, boil your pasta, cook your shrimp, make the creamy sauce, and bring it all together! You’re gonna love this one.
What’s in Tuscan Shrimp Linguini
Jumbo shrimp: We used large, fresh shrimp for this recipe to ensure a nice, meaty texture. Feel free to use any size you prefer. Fettuccine: Fettuccine is a staple in creamy pasta dishes. It’s thick and holds up well to the creamy sauce. Spinach: Fresh spinach adds a nice pop of color and nutrients to this creamy Tuscan shrimp pasta. Sun-dried tomatoes: The sweetness of sun-dried tomatoes balances out the creaminess of the sauce and adds a burst of flavor! Pine nuts: Toasted pine nuts add a crunchy texture and nutty flavor to this dish. Heavy cream: The base of the creamy Tuscan sauce. You could substitute with half and half or milk, but it won’t be as rich. Parmesan cheese: Adds a savory and salty flavor to the sauce that is SO GOOD.
Recipe Variations and Substitutions
Pasta is quite forgiving in general, so there are a ton of variations and substitutions you could make to this Tuscan shrimp linguini recipe! If you would like more alfredo sauce, feel free to double the recipe. We used fettuccini noodles, but you can use any type of pasta. Other great options are farfalle, penne, or linguine. If you don’t have shrimp, you can use chicken or steak. You could also use frozen shrimp if that’s what you have on hand. Just make sure to thaw them before cooking. For a vegetarian option, leave out the protein altogether and add in some extra veggies like zucchini or mushrooms.
Storage + Freezer Directions
This creamy Tuscan shrimp linguini is best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. We recommend adding the parmesan slowly while whisking consistently to also avoid clumping. Do not skip the spice mixture on the shrimp! it is what adds the amazing flavor. If you are worried about overcooked shrimp, it’s ok to undercook the shrimp in step 3 because it will continue to cook in the cheese sauce in step 9. To reheat, simply microwave or warm on the stove with a splash of milk or cream to bring back that creamy texture. More pasta, please! If you love this Tuscan shrimp linguini recipe, try these other tasty and nourishing pasta dishes below.
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Creamy Vegan Asparagus Pasta One-pot Pappardelle Pasta with Chicken Thighs Tuscan Chicken Meatballs Easy Pesto Pasta
