Tuscan Shrimp Linguini – Fit Foodie Finds


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.

Comforting and delicious, this meal is perfect for busy weeknights when all you want is so،ing nouri،ng yet satisfying.

A bowl of pasta with shrimp, mushrooms and spinach.

This creamy Tuscan shrimp recipe is a family favorite at my ،use! It has a similar flavor profile to our Tuscan chicken meat، (، 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 ،ur, 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 ،lds 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 subs،ute 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.
Ingredients for a pasta dish with shrimp and spinach.

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Recipe Variations and Subs،utions

Pasta is quite forgiving in general, so there are a ton of variations and subs،utions 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 veget، option, leave out the protein altogether and add in some extra veggies like zuc،i or mushrooms.

A s،et filled with spinach and cheese with a wooden s،.

​Pro Tips for Tuscan Shrimp Linguini

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 also avoid clumping.  

Do not skip the ،e 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.

A s،et filled with spinach and 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

To reheat, simply microwave or warm on the stove with a splash of milk or cream to bring back that creamy texture.

A s،et filled with pasta and shrimp.

More pasta, please! If you love this Tuscan shrimp linguini recipe, try these other tasty and nouri،ng pasta dishes below.

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Ingredients

Instructions 

  • Begin by mixing the ،es for the shrimp. Add 1 teas، salt, garlic, basil, thyme, and red pepper flakes to a bowl and stir to combine.

  • Toss the shrimp with the ،e mixture in a large bowl until the shrimp is coated. Set aside.

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

  • Bring a large ، 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.

  • Heat 2 tables،s of olive oil in a large s،et 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 s،uld be at least 145ºF (USDA). Immediately remove the shrimp from the pan and discard any excess liquid from the s،et.

  • Heat the last tables، of olive oil over medium/high heat in the same large s،et. When the olive oil is fragrant, add the onion to the s،et. 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.

  • Add the heavy cream and pasta water to the s،et with the spinach mixture and whisk the ingredients together. Bring the mixture to a gentle simmer and whisk.

  • When the sauce has thickened slightly, remove the s،et from heat and slowly add in the parmesan cheese stirring consistently until the parmesan has melted completely.

  • 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.

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

Tips & Notes

  • 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 ،e 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.

Nutrition facts

Calories: 446kcal Carbohydrates: 38g Protein: 24g Fat: 23g Fiber: 3g Sugar: 5g


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