Creamy Spinach Tortellini Soup
Comforting creamy spinach tortellini soup — easy, weeknight-friendly recipe with tips, variations, a...
25
total time
2
servings
25 kcal
calories
Introduction
Welcome to Creamy Tuscan Shrimp Linguine, a dish that brings the bright flavors of the Tuscan coast to your dinner table in under 30 minutes. The combination of silky sauce, al dente linguine, plump shrimp, and a handful of greens creates a balance that is both comforting and vibrant. In this recipe, garlic sizzles in olive oil, wine adds lift, and a splash of cream makes the sauce luscious without weighing it down. Sun-dried tomatoes provide a ruby sweetness and a tangy note that cuts through the richness, while fresh spinach adds color and a touch of bitterness that brightens the palate. Parmesan finish adds a salty, nutty finish that ties everything together. The beauty of this dish lies in its simplicity: high-quality ingredients, careful timing, and a few quick pan techniques. You can adjust the heat and the lemon to suit your taste, and you can customize it with extra vegetables or swap the seafood for chicken if you prefer. Whether you are cooking for one, sharing with a crowd, or planning a special date night at home, this Creamy Tuscan Shrimp Linguine delivers restaurant-quality flavor with minimal effort. As you read through, you’ll discover practical tips for searing the shrimp without overcooking, creating a glossy sauce that sticks to the pasta, and finishing with a bright squeeze of lemon and a shower of parsley.
Gathering Ingredients
To make Creamy Tuscan Shrimp Linguine, you will need the following ingredients: 12 ounces linguine, 1 pound large shrimp, peeled and deveined, 2 cups fresh spinach, 1/2 cup sun-dried tomatoes in oil, chopped, 3 cloves garlic minced, 1 cup heavy cream, 1/2 cup grated Parmesan cheese plus more for serving, 1/2 cup dry white wine such as Pinot Grigio, 2 tablespoons extra-virgin olive oil, 1 tablespoon unsalted butter, 1 teaspoon red pepper flakes (optional for a touch of heat), 1 medium lemon zest plus 1 tablespoon juice, salt and black pepper to taste, and fresh parsley chopped for garnish. Gather the ingredients on a clean counter or board for easy access as you cook. Try to choose shrimp that are fresh or well thawed, with a light sea aroma and a firm texture. The sun-dried tomatoes should be plump and not overly dry, and the spinach leaves should be vibrant and not wilted. For the best sauce, use a good quality cream and cheese; the flavor will come through, but you don’t want to overwhelm the dish with dairy. If you prefer a lighter version, you can substitute half-and-half with a touch more broth, or use a splash of milk with extra Parmesan to maintain body. This section also serves as a quick checklist so you can plan ahead, prevent last-minute scrambling, and ensure the pasta and shrimp come together at the perfect moment for a glossy, cohesive finish.
Flavor Profile and Inspirations
Take a moment to explore the flavor architecture of Creamy Tuscan Shrimp Linguine. The dish draws on Tuscan cuisine's embrace of olive oil, garlic, and seasonal greens, balanced by dairy that enriches rather than dominates. The shrimp provide a delicate sweetness that harmonizes with the acidity of white wine and sun-dried tomatoes, while the spinach offers vibrant color and a gentle bitterness that brightens the palate. The lemon zest provides a clean citrus lift that makes the dish feel lighter, even though it finishes with a creamy sauce. The technique relies on quick, high-heat searing to develop a subtle crust on the shrimp and onions, followed by deglazing with wine to lift the fond from the pan. The sauce is created by combining cream with a bit of cheese, then tossing in the pasta so the linguine absorbs the flavors. This combination is classic Italian comfort: a simple base, high-quality ingredients, and careful balance of fat, acid, and salt. Whether you serve it with a glass of chilled white wine or a sparkling water with a lemon wedge, the dish remains approachable yet indulgent, showcasing how everyday ingredients can deliver a taste of coastal Tuscany in a single skillet.
Pasta and Shrimp Pairing
Ingredient spotlight: the virtues of good olive oil and fresh garlic cannot be overstated in this recipe. Extra-virgin olive oil brings fruit and spice; garlic offers pungent warmth without overpowering the shrimp; sun-dried tomatoes contribute concentrated sweetness and color; spinach adds a delicate bite and freshness. The pasta itself is a vehicle for the sauce, so choosing linguine ensures the sauce clings to each strand in a satisfying way. The cheese, notably Parmesan, provides saltiness and umami that round out the sauce, while the cream provides a soft, enveloping texture. If you want to push the dish further, consider adding a pinch of red pepper flakes for warmth, a splash more wine for brightness, or a dollop of ricotta or mascarpone for extra silkiness. Remember to reserve a small cup of pasta water; if the sauce tightens too much, a spoonful of starchy water helps re-emulsify the sauce and loosen the coating on the pasta. With these ingredients and techniques, you’ll achieve a cohesive, glossy sauce that clings to the linguine and coats the shrimp evenly.Beyond the core ingredients, you can experiment with kale instead of spinach, add mushrooms for earthiness, or finish with a drizzle of basil oil for a bright herbaceous note.
Make-Ahead Tips
Make-ahead tips can help you streamline weeknight cooking while preserving flavor and texture. Prepare all your mise en place before you start cooking: mince garlic, chop sun-dried tomatoes, wash spinach, zest and juice the lemon, and measure the cheese and cream. Shrimp can be peeled and deveined a few hours in advance and kept refrigerated in a tight container, though for the best texture it’s ideal to cook them fresh. The sauce can be prepared up to 2 days ahead and stored in the refrigerator; gently rewarm it on low heat, whisking in a little cream or stock to loosen if needed. When you are ready to cook, boil the linguine until just shy of al dente; it will finish in the sauce. Finally, to prevent the sauce from breaking, keep the heat at a moderate simmer rather than a roaring boil, and add the dairy gradually while whisking to maintain silkiness. The dish can be scaled up easily for entertaining: simply multiply the ingredients and adjust the pan size so the shrimp and pasta have room to move. With a little planning, this Creamy Tuscan Shrimp Linguine can be on the table in under 30 minutes without sacrificing texture or flavor مردےโพ.� เป็นต้น ہم_section_placeholder_removed.
Cooking Process
To execute the cooking process, bring a large pot of salted water to a boil and drop in linguine. Cook until just al dente according to package directions, then reserve a cup of the pasta water and drain the rest. While the pasta cooks, pat shrimp dry and season lightly with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. When the oil shimmers, add the shrimp in a single layer and sear for about 1 to 2 minutes per side until they are pink and opaque, then remove to a plate to rest. In the same skillet, lower the heat to medium and add garlic, sautéing briefly until fragrant but not browned. Deglaze with white wine, scraping up any browned bits, and cook until the wine reduces by half. Add sun-dried tomatoes and spinach; stir until the spinach just wilts. Return the shrimp to the skillet, pour in the cream, and stir to combine. Let the sauce simmer gently until slightly thickened, then fold in the grated Parmesan and a pinch of lemon zest. Toss the drained linguine into the skillet, adding enough pasta water to loosen the sauce and coat the noodles. Finish with an extra drizzle of olive oil, salt and pepper to taste, and a final squeeze of lemon juice. Serve immediately, with more Parmesan and parsley if desired, and enjoy the creamy, herbaceous, coastal flavors.
Flavor Layering and Final Adjustments
Flavor stacking in this dish is about timing and balance. Garlic should perfume the oil early, but not burn; deglazing with wine adds acidity and lifts the fond. The sun-dried tomatoes provide sweetness and tang; the spinach bursts with color and a slight bite that refreshes the palate. The lemon zest brightens the dish at the end, not at the start, to preserve its citrus aromatics. The Parmesan melts into the sauce, thickening it slightly and imparting umami. For a lighter version, reduce the cream by half and supplement with a splash of broth, or use half-and-half. If you enjoy a little kick, add a pinch of red pepper flakes to the oil at the start. The sauce should have sheen, not a heavy gloss, and the pasta should be coated but not swimming in liquid. Taste as you go, adjusting salt, pepper, and lemon to achieve a harmonious balance across the dish. This section also encourages customizing the dish: you can substitute kale for spinach, add mushrooms, or use a different herb such as thyme or basil to shift the aroma profile. The result is a versatile canvas for your pantry staples, yet always recognizably Tuscan in spirit.
Serving and Pairings
Serving suggestions: plate portions so the pasta strands emerge around the shrimp; garnish with chopped parsley and lemon zest to heighten brightness. A light salad and crusty bread are perfect sides to mop up any extra sauce. For wine pairing, opt for a bright, dry white such as Pinot Grigio, Sauvignon Blanc, or Vermentino; if you prefer red, a light Chianti works well with the garlic and Parmesan. The dish also pairs nicely with roasted vegetables, such as asparagus or broccoli rabe, which add texture and color. If you’re feeding a crowd, you can keep the sauce warm in a slow cooker insert on low, then toss with freshly drained pasta just before serving. For weeknight planning, consider doubling the sauce and cooking the pasta to order; this ensures the sauce remains silky and the pasta remains perfectly al dente. Finally, presentation matters: a finishing drizzle of olive oil, a bit more cheese, and a sprinkle of parsley can elevate a simple plate into something special. Season to taste and enjoy the balance of creamy luxury with bright Tuscan flair.
Final Presentation
Final Presentation: The Creamy Tuscan Shrimp Linguine finishes at the table with a glossy, pale-gold sauce clinging to each linguine strand. The shrimp are pink and plump, nestled among emerald spinach and ruby sun-dried tomatoes, with flecks of green from fresh parsley and curls of lemon zest along the top. A rustic plate and a careful swirl of pasta create an appetizing composition that evokes the coastal kitchens of Tuscany. This dish shines when the pasta is used to soak up the sauce, so consider keeping a little more pasta water on hand during plating to achieve the perfect coating. The balance of fat, acid, and herbaceous brightness makes it a versatile main course that can stand up to a light salad or a sprinkle of extra Parmigiano-Reggiano. As you slice into the plate, the steam and aroma of garlic, butter, and citrus fill the room, inviting seconds. With a little attention to timing and heat, you can recreate a restaurant-like experience in your own home, making Creamy Tuscan Shrimp Linguine a go-to option for celebrations or casual dinners alike. This final act should feel effortless and elegant, a showcase of bright, comforting flavors plated with confidence. “ , image: {
Creamy Tuscan Shrimp Linguine
Creamy Tuscan Shrimp Linguine with garlic, sun-dried tomatoes, spinach, and Parmesan in a silky sauce. Quick, restaurant-worthy, and perfect for weeknights.
total time
25
servings
2
calories
25 kcal
ingredients
- 200g linguine 🍝
- 250g shrimp, peeled and deveined 🍤
- 1 cup heavy cream 🥛
- 1/2 cup dry white wine 🍷
- 1/2 cup sun-dried tomatoes 🍅
- 2 cups fresh spinach 🥬
- 2 garlic cloves 🧄
- 1/2 cup grated parmesan 🧀
- 2 Tbsp olive oil 🫒
- Salt 🧂
- Freshly cracked black pepper 🌶️
instructions
- Cook the linguine in salted boiling water until al dente, then reserve 1/2 cup of the pasta water before draining.
- In a large skillet, warm olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
- Add the shrimp, season with a pinch of salt and pepper, and cook until pink and opaque, 2–3 minutes. Remove shrimp and set aside.
- Deglaze the pan with white wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
- Stir in sun-dried tomatoes and spinach; cook until the spinach wilts.
- Pour in the heavy cream and half of the parmesan, simmer until the sauce coats the back of a spoon and thickens a bit.
- Return the shrimp to the pan, add the cooked linguine, and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time to loosen. Season to taste with salt and pepper, finish with remaining parmesan, and serve hot.
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