TUSCAN GARLIC SHRIMP LINGUINE

TUSCAN GARLIC SHRIMP LINGUINE

Tuscan garlic shrimp linguine is a simple yet elegant dish that brings together the bold flavours of garlic, olive oil and succulent shrimp, paired with tender linguine and fresh spinach. The combination of savoury seafood, aromatic garlic, and silky pasta creates a restaurant-quality meal that is quick and easy to prepare. Olive oil enhances the richness of the dish, while the spinach adds a fresh, slightly earthy contrast that balances the overall flavour. This recipe is ideal for those seeking a healthy, high-protein pasta dish that doesn’t compromise on taste. Perfect for a weeknight dinner, date night or a meal-prep favourite, Tuscan garlic shrimp linguine delivers a satisfying and nutritious experience with every bite. Serve with a sprinkle of parmesan or a squeeze of lemon for a burst of brightness that ties everything together beautifully.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Italian

PREPARATION/TECHNIQUES

Boil, Sauté

OCCASION/HOLIDAY

Weeknight Dinner, Family Meal, Romantic Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

High Protein, Quick & Easy, Healthy

DISH TYPE

Pasta

INGREDIENTS

The list of ingredients for Tuscan garlic shrimp linguine is given below:

• 50g linguine, cooked

• 80g shrimp, peeled

• ½ garlic clove, minced

• 1 tsp olive oil

• 10g spinach

FULL NUTRITIONAL INFORMATION

• Calories: 290

• Protein: 26g

• Carbohydrates: 32g

• Fat: 8g

• Saturated Fat: 1.5g

• Fibre: 4g

• Sodium: 310mg

• Sugar: 2g

PREPARATION

• Cook The Linguine: Boil a pot of salted water and cook the linguine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

• Sauté The Garlic: In a pan over medium heat, warm the olive oil, then add the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn it.

• Cook The Shrimp: Add the shrimp to the pan and cook for 2-3 minutes per side until pink and opaque. Remove from the pan and set aside.

• Wilt The Spinach: In the same pan, add the spinach and sauté for about a minute until slightly wilted.

• Combine The Pasta: Add the cooked linguine and shrimp back into the pan, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.

• Season And Serve: Taste and adjust seasoning with salt and black pepper. Serve immediately, optionally garnished with fresh herbs or a sprinkle of parmesan.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR TUSCAN GARLIC SHRIMP LINGUINE

• Use Fresh Shrimp: Fresh or high-quality frozen shrimp provide the best texture and flavour.

• Avoid Overcooking Garlic: Cook it just until fragrant to prevent bitterness.

• Perfectly Cooked Pasta: Always cook linguine to al dente for the best texture.

• Add More Depth: A splash of white wine or lemon juice enhances the sauce beautifully.

• For Extra Richness: Stir in a teaspoon of butter at the end for a silky finish.

VARIATIONS IN TUSCAN GARLIC SHRIMP LINGUINE

• Spicy Kick: Add red chilli flakes for extra heat.

• Creamy Version: Stir in a tablespoon of heavy cream or Greek yoghurt for a richer sauce.

• Low-Carb Option: Replace linguine with zucchini noodles or spaghetti squash.

• Extra Protein: Add grilled chicken or scallops alongside the shrimp.

• Cheesy Upgrade: Mix in parmesan or feta cheese for a more savoury bite.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water or broth.

• Freezing: Not recommended, as shrimp and pasta tend to change texture when frozen.

• Meal Prep: Cook shrimp and pasta ahead of time and store separately, then toss everything together before serving.