Description
Indulgent Tuscan shrimp linguine brings Mediterranean coastal charm to home kitchens with rich, velvety sauce and succulent seafood. Pasta lovers will savor each luxurious bite of this elegant Italian-inspired classic that promises restaurant-quality comfort without leaving home.
Ingredients
Scale
Main Proteins:
- 1 lb (450g) large shrimp, peeled and deveined
Pasta and Base:
- 12 oz (340g) linguine
- ½ tsp salt (for boiling water)
Sauce and Flavor Enhancers:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup (120 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- ⅓ cup (40 g) grated Parmesan cheese
- ½ cup (60 g) sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
Seasonings and Oils:
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare a generously salted water bath in a large pot, allowing the linguine to dance and soften until perfectly tender. Carefully extract the pasta, preserving a splash of starchy liquid, then elegantly coat with a whisper of olive oil to prevent clinging.
- Awaken a skillet with a drizzle of olive oil over medium warmth. Lavish the shrimp with a harmonious blend of paprika, salt, pepper, and optional red pepper flakes. Sear each delicate morsel until transforming to a blush pink, approximately 2-3 minutes per side. Gently transfer the cooked seafood to a waiting plate.
- In the same seasoned skillet, coax butter into a golden pool. Introduce minced garlic, allowing its aromatic essence to unfurl. Pour in broth, heavy cream, and Parmesan, creating a luxurious sauce that gradually thickens. Incorporate sun-dried tomatoes, verdant spinach, Italian seasoning, salt, and pepper, watching the greens wilt into a vibrant embrace.
- Cascade the linguine into the creamy landscape, twirling to ensure each strand becomes saturated with the velvety sauce. Should the mixture appear too dense, introduce reserved pasta water to achieve a silken consistency. Reunite the shrimp with the pasta, folding them together with gentle reverence.
- Artfully distribute the linguine onto awaiting plates, crowning each serving with a snowfall of Parmesan and a dusting of cracked black pepper. Serve immediately, inviting diners to savor the Tuscan-inspired symphony.
Notes
- Pasta Water Magic: Reserve the starchy pasta water as a secret weapon to adjust sauce consistency and help the sauce cling perfectly to linguine.
- Shrimp Cooking Precision: Avoid overcooking shrimp by watching for that pink, opaque color – they’ll turn rubbery if cooked too long, so aim for just 2-3 minutes per side.
- Spinach Wilting Technique: Add spinach at the last moment to maintain its vibrant green color and prevent it from becoming soggy or losing nutritional value.
- Gluten-Free Adaptation: Swap traditional linguine with gluten-free pasta or zucchini noodles for a low-carb alternative that doesn’t compromise on flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg