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 something nourishing yet satisfying.

A bowl of pasta with shrimp, mushrooms and spinach.

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.

Ingredients for a pasta dish with shrimp and spinach.

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.

A skillet filled with spinach and cheese with a wooden spoon.

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 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.

A skillet 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.

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

A bowl of pasta with shrimp and spinach.

5 from 1 vote

Tuscan Shrimp Linguini Recipe

This Tuscan shrimp linguini recipe combines juicy shrimp, tender linguini noodles, and a creamy Tuscan sauce with fresh spinach, sun-dried tomatoes, and parmesan cheese. It's a comfort food classic that is nourishing for you, too!

Prep:20

Cook:20

Fat 23

Carbs 38

Protein 24

Yield: people

Print Rate

Ingredients

1.5 teaspoon sea salt separated
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 lb. jumbo uncooked shrimp deveined, peeled, and tail removed
3 tablespoons pine nuts
8 oz. fettuccine
3 tablespoons olive oil separated
½ large yellow onion minced
3 garlic cloves minced
3 cups chopped spinach
½ cup julienned sun-dried tomatoes
⅓ cup heavy cream
½ cup starchy pasta water
1 cup finely grated parmesan cheese + more for topping
½ teaspoon ground black pepper
Fresh basil for garnish

Instructions

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