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Tuscan shrimp linguini

Tuscan shrimp linguini

By Grace Van Heerden
20’ Prep time
20’ Cook time
40’ Total time
446 Calories
6 Serving

Summary

This tuscan shrimp linguini has the best flavor! juicy shrimp and tender linguini noodles simmer in a creamy tuscan sauce with fresh spinach, sundried tomatoes, and parmesan cheese.
Grace Van Heerden 0 Followers

Step by Step

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Step 1

Begin by mixing the spices for the shrimp. Add 1 teaspoon salt, garlic, basil, thyme, and red pepper flakes to a bowl and stir to combine.
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Step 2

Toss the shrimp with the spice mixture in a large bowl until the shrimp is coated. Set aside.
Step 3
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Step 3

Heat the pine nuts in a large skillet over medium heat for 3-5 minutes, tossing consistently to avoid burning. When the pine nuts are golden brown, remove them from the skillet and set aside.
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Step 4

Bring a large pot of salted water to a boil and add the pasta. Cook for 6-8 minutes or until the pasta is cooked to al dente. Set 1 cup of pasta water aside before straining. Strain the pasta and set aside.
Step 5
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Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. When the olive oil is fragrant, add the shrimp. Cook for 2-3 minutes on each side or until the shrimp turn a light pink color and begin to curl. The internal temperature should be at least 145ºF (USDA). Immediately remove the shrimp from the pan and discard any excess liquid from the skillet.
Step 6
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Step 6

Heat the last tablespoon of olive oil over medium/high heat in the same large skillet. When the olive oil is fragrant, add the onion to the skillet. Saute for 3 minutes. Add the garlic, spinach, and sun-dried tomatoes, and toss. Saute all of the vegetables together until the spinach is wilted, about 3-4 minutes.
Step 7
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Step 7

Add the heavy cream and pasta water to the skillet with the spinach mixture and whisk the ingredients together. Bring the mixture to a gentle simmer and whisk.
Step 8
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Step 8

When the sauce has thickened slightly, remove the skillet from heat and slowly add in the parmesan cheese stirring consistently until the parmesan has melted completely.
Step 9
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Step 9

Return the sauce to low heat and add the shrimp. Heat until the shrimp is warm, and then add the fettucini and toss until the pasta is coated in sauce.
Step 10
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Step 10

Top with toasted pine nuts, black pepper, and fresh basil. Enjoy.

Tips and Warnings

  • We used fettuccini noodles, but you can use any type of pasta. If you don’t have shrimp, you can use chicken or steak.
  • Be sure to bring the heavy cream sauce to a gentle simmer before adding the cheese, or it will clump.
  • We recommend adding the parmesan slowly while whisking consistently to 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.
  • If you would like more alfredo sauce, feel free to double the recipe.

Ingredient

  • Garlic cloves
    Garlic cloves
    3
  • Heavy cream
    Heavy cream
    78.78 ml
  • Dried basil
    Dried basil
    4.93 ml
  • Olive oil
    Olive oil
    44.36 ml
  • Red pepper flakes
    Red pepper flakes
    2.46 ml
  • Dried thyme
    Dried thyme
    4.93 ml
  • Garlic powder
    Garlic powder
    4.93 ml
  • Pine nuts
    Pine nuts
    44.36 ml
  • Large yellow onion
    Large yellow onion
    0.5
  • Fettuccine
    Fettuccine
    226.8 g
  • Chopped spinach
    Chopped spinach
    709.76 ml
  • Finely grated parmesan cheese + more for topping
    Finely grated parmesan cheese + more for topping
    236.59 ml
  • Fresh basil for garnish
    Fresh basil for garnish
    1
  • Ground black pepper
    Ground black pepper
    2.46 ml
  • Julienned sun-dried tomatoes
    Julienned sun-dried tomatoes
    118.29 ml
  • Jumbo uncooked shrimp
    Jumbo uncooked shrimp
    0.45 kg
  • Sea salt
    Sea salt
    73.93 ml
  • Starchy pasta water
    Starchy pasta water
    118.29 ml

Nutrition Facts

View nutrition facts
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