Creamy Tuscan Shrimp & Linguine

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Shrimp and pasta are two of our favorite ingredients so I decided to make this Creamy Tuscan Shrimp & Linguine. This was a quick and easy meal because as the linguine cooked I made the creamy cheese sauce with spinach and tomatoes. Usually I would use fresh tomatoes but I ran out of tomatoes so I drained a can of diced tomatoes and used them instead. Recipes can always be adapted to the ingredients you have on hand. You don’t always have to run to the store at the last minute, just improvise.

 

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Ingredients

 

In a large pot, cook the linguine according

to the package directions, drain, set aside

and keep warm.

 

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Heat the oil in a frying pan over

medium heat and add the shrimp.

 

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Salt and pepper the shrimp to your taste.

 

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Cook the shrimp about 2 minutes on each

side until pink. Remove from the

pan and set aside, keeping warm.

 

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In the frying pan, add the half-n-half

or heavy cream, chicken broth, garlic powder,

Italian seasoning and parmesan cheese.

 

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Heat over medium heat until it starts to

thicken, is hot, creamy and cheese melts.

 

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Add the spinach and tomatoes.

 

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Stir and continue to cook until it

is hot and spinach is wilted.

 

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Add the shrimp and stir for a few

minutes to get the shrimp warmer.

 

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Serve over hot linguine.

 

Creamy Tuscan Shrimp & Linguine

http://www.InDianesKitchen.com

7B2E9B62-9C04-4924-92A1-8F2B5942302D

Ingredients

  • 8 oz linguine
  • 2 Tbsp olive oil
  • 1 lb shrimp, peeled with tail removed
  • salt & pepper to taste
  • 2 cups half-n-half or heavy cream
  • 1 cup chicken broth
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 cup grated parmesan cheese
  • 2 cups fresh spinach
  • 1 – 14.5 oz can diced tomatoes drained or 1 cup freshly diced tomatoes

Directions

  1. Cook the linguine according to the package directions, drain and keep warm.
  2. While pasta is cooking, add olive oil to a large frying pan and heat over medium heat.
  3. Add the shrimp to the pan, salt and pepper to taste.
  4. Cook about 2 minutes on each side or until pink.
  5. Remove the shrimp from the pan and set aside but keep warm.
  6. In the frying pan, add the half-n-half or heavy cream, chicken broth, garlic powder, Italian seasoning and Parmesan cheese.
  7. Heat sauce over medium heat until hot, slightly thickened, creamy and the cheese is melted.
  8. Add the spinach and drained tomatoes (or freshly diced tomato). Cook until spinach is wilted.
  9. Add the shrimp and cook just to get the shrimp warmer.
  10. Place shrimp mixture over linguine and serve.

http://www.InDianesKitchen.com

 

 

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Categories: Pasta, Seafood

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