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Creamy Shrimp Linguine with Spinach and Cherry Tomatoes

June 17, 2020

Shrimp linguine is one of the rare recipes that is extremely quick and easy to make while being truly delicious.


Shrimp Linguine


The Shrimp

You can use any sort of shrimp you want in this recipe, but I really enjoy Argentine red shrimp. They have an amazing seafoody taste that's actually very reminiscent of lobster, and are unbelievably tender and juicy. With that being said, the only shrimp that I wouldn't reccommend for this recipe are pre-cooked shrimp. These are going to be very tough once they're cooked again, and aren't going to hold nearly the same amount of flavor as raw shrimp.


The Sauce

The sauce in this recipe is basically a play on alfredo sauce. Once you've cooked your shrimp in butter and garlic and deglazed with a dry white wine, you're going to remove them and sauté sliced cherry tomatoes in the same garlic butter. This is going to do two things: 1) Bring out the sweet flavors of the cherry tomatoes, and 2) Release some of the moisture and tomato juice into the butter. This creates a sauce that has just a hint of the sweet cherry tomatoes, but is not a tomato sauce.


From there, it's very similar to making an alfredo sauce. Stir heavy cream and Parmesean cheese into your buttery garlic-tomato base, and simmer over low heat for about five minutes, being very careful not to burn the delicate ingredients. It's very important that you grate your own cheese, because the store-bought powdered Parmesan will not melt properly, and you will get big, unmelted clumps of cheese in your sauce. Once the noodles are added, you can add back about a tablespoon or so of the starchy pasta water to bring together the sauce.



When making this recipe, boil your noodles in salted water first. Follow the package instructions to cook to al-dente. While your noodles are cooking, sauté the shrimp. Once these are done, remove them from the pan, add your tomatoes, and then create the sauce. If your noodles finish before the sauce, drain them and toss them in a little bit of olive oil to prevent sticking, but be sure to reserve a tablespoon of the starch water for later. Once the sauce is done, add in the noodles and shrimp, along with the tablespoon of pasta water and baby spinach. Cook for a couple more minutes over low heat until the sauce evenly coats all the noodles and the spinach has wilted, then immediately remove from heat to prevent overcooking.


This recipe goes great with fresh garlic bread or stuffed mushrooms with cream cheese.

Related Posts

Creamy Shrimp Linguine with Spinach and Cherry Tomatoes

Shrimp linguine served in a creamy garlic sauce with cherry tomatoes and spinach

Course: Dinner    Cuisine: Italian

Shrimp Linguine

Prep Time

Cook Time

Total Time

Calories: 508 per serving



  • 1 lb raw shrimp

  • 3/4 lb linguine

  • 1/4 cup unsalted butter

  • 4 cloves garlic, minced

  • 1/8 cup dry white wine (optional)

  • 1 1/2 cup cherry tomatoes, sliced in halves

  • 1/2 cup heavy cream

  • 1 1/2 cup Parmesan, freshly grated (about 6oz)

  • 1 1/2 cup baby spinach

  • Olive oil as needed to prevent noodles from sticking


1) Start by boiling noodles in a large pot of salted water. Follow package instructions to cook to al dente. If the noodles finish before the sauce, toss in olive oil to prevent sticking. Reserve 1 tbsp of the starchy water used to cook the noodles.

2) While noodles are cooking, start the sauce. Sauté shrimp and garlic in butter over medium high heat. Cook for 2 - 3 minutes per side and remove when finished. If using white wine, deglaze in the last 2 minutes of cooking. Shrimp are done when they are all opaque and the tails curl.

3) Reduce pan to medium heat. Add cherry tomatoes and sauté 3 - 5 minutes until slightly wilted and some of the juices have let out into the butter.

4) Reduce heat one more time to medium-low and stir in Parmesan and heavy cream. Cook for about 5 minutes until sauce bubbles, and is cohesive and thick.

5) Add noodles, shrimp, baby spinach, and 1 tbsp of starch water to the skillet. Stir and cook for about 2 - 3 minutes, until the sauce coats all the noodles and the baby spinach has wilted. Remove from heat and serve.


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