If shrimp scampi and creamy tomato pasta had a protein-loving love child, it would be this Sun-Dried Tomato Shrimp Linguine. We’re talking juicy shrimp seared to golden perfection, tossed into a rich, garlicky, sun-dried tomato cream sauce that clings to every strand of linguine like it’s in love. This recipe isn’t just good—it’s romantic. Like, write-it-a-sonnet-and-send-it-flowers good.
What makes this pasta pop is the combo of depth and heat. You’ve got the tangy punch of sun-dried tomatoes, the creamy luxury of Parmesan and heavy cream, and just the right kiss of spice from crushed red pepper flakes. Then, as if the sauce wasn’t enough, you bring back the shrimp—perfectly seasoned and seared—to lock in those textures and soak up every drop. Add a squeeze of lemon and it’s over. Done. Pack it up and call it dinner for the next four days.
This isn’t some dainty pasta dish—it’s high-protein, flavor-loaded, and designed to fuel your week like a boss. It reheats like a dream, keeps you full, and feels way too fancy for a Tuesday lunch eaten in your car between meetings. But that’s the magic of it, right? A gourmet vibe with meal prep macros. Your microwave’s never felt so luxurious. 
Sun-Dried Tomato Shrimp Linguine
Equipment
Ingredients
For the Shrimp:
- 2 lbs raw shrimp peeled & deveined
- 1 tbsp paprika
- 1 tbsp Italian seasoning
- 1 tsp black pepper
- ½ tsp salt
- 1 tsp crushed red pepper optional
- 1 large lemon juiced
- 2 tbsp olive oil for cooking
For the Sauce:
- 2 tbsp butter
- 1 cluster garlic minced
- ½ cup dry white wine
- ¼ cup sun-dried tomatoes chopped
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese grated
- 2 cups fresh spinach
- 1 cup reserved pasta water
For the Pasta:
- 8 oz linguine
For Serving:
- 2 large lemons cut into wedges
Instructions
Prep the Shrimp:
- In a large bowl, toss shrimp with paprika, Italian seasoning, black pepper, salt, and crushed red pepper (if using).2 lbs raw shrimp, 1 tbsp paprika, 1 tbsp Italian seasoning, 1 tsp black pepper, ½ tsp salt, 1 tsp crushed red pepper
- Squeeze lemon juice over the shrimp and set aside to marinate.1 large lemon
Cook the Pasta:
- Bring a large pot of water to a boil and cook linguine according to package instructions.8 oz linguine
- Before draining, reserve 1 cup of pasta water (to adjust sauce consistency later).
Cook the Shrimp:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.2 tbsp olive oil
- Add shrimp in a single layer (cook in batches if needed).
- Sear for 2-3 minutes per side until crispy and cooked through.
- Remove shrimp from skillet and set aside.
Make the Sauce:
- In the same skillet, melt butter and sauté garlic for 1 minute (careful not to burn).2 tbsp butter, 1 cluster garlic
- Add white wine and let it reduce by 75% (~2-3 minutes).½ cup dry white wine
- Stir in sun-dried tomatoes and cook for another 3 minutes.¼ cup sun-dried tomatoes
- Pour in heavy cream, stir, and bring to a gentle boil.1 cup heavy whipping cream
- Reduce heat to medium-low and add spinach & Parmesan cheese, stirring until spinach wilts and cheese is melted.½ cup Parmesan cheese, 2 cups fresh spinach
Assemble Everything:
- Return the cooked shrimp to the skillet and stir to coat in the sauce.
- Taste and adjust seasonings as needed (extra paprika, salt, pepper, or Italian seasoning).
- Add the cooked pasta, tossing to coat evenly.
- If the pasta seems dry, slowly add reserved pasta water a little at a time until the sauce reaches the desired consistency.1 cup reserved pasta water
Serve & Garnish:
- Divide into four meal prep containers.
- Top each portion with fresh lemon wedges for squeezing before eating.2 large lemons
Nutrition
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Why You’ll Love This Sun-Dried Tomato Shrimp Linguine
This creamy shrimp linguine feels like restaurant-quality comfort food with a macro-friendly twist. We’re talking buttery garlic shrimp seasoned with Italian herbs and a touch of heat, tossed in a luscious sun-dried tomato cream sauce that clings perfectly to every strand of pasta. Spinach adds a burst of green and fiber, while fresh lemon wedges cut through the richness for balance.
It’s indulgent without being over the top. The combo of lean protein and healthy fats keeps you full and fueled, while the sauce and shrimp bring flavor that seriously punches above its prep time. This dish reheats surprisingly well too, making it a premium pick for a high-protein meal prep.
Ingredient Substitutions & Customizations
- Pasta options: Sub linguine with whole wheat, chickpea pasta, or zucchini noodles to fit your macro goals.
- Dairy-free tweaks: Use coconut cream or a dairy-free alternative for the sauce, and skip the Parmesan.
- No wine? Use chicken broth with a splash of vinegar or lemon juice instead.
- Protein swap: Try diced chicken breast, scallops, or even tofu if shrimp isn’t your vibe.
- Amp the veggies: Add sautéed mushrooms, roasted red peppers, or kale if you want even more nutrient density.
Expert Tips for Creamy Shrimp Pasta Perfection
- Cook shrimp in batches so you don’t overcrowd the skillet and lose that delicious sear.
- Deglaze with wine after the shrimp—this lifts the browned bits into the sauce and deepens flavor.
- Use reserved pasta water to get the perfect sauce texture. Start with a few tablespoons and adjust as needed.
- Taste test before plating. Add a dash of extra salt, pepper, or lemon if you feel it needs a boost.
- Finish with a fresh squeeze of lemon for brightness that ties the whole dish together.
Serving Suggestions & Storage Tips
- Meal prep storage: Divide into airtight containers and refrigerate for up to 4 days.
- Reheating: Microwave with a splash of water or milk to bring back the creaminess.
- Don’t freeze this one – the cream sauce and shrimp texture won’t hold up well.
- Elevate each serving with chopped fresh basil, extra Parmesan, or chili flakes.
Optional Garnishes
- Lemon zest or fresh lemon juice
- Chopped parsley or basil
- Extra Parmesan or a dollop of ricotta
- Crushed red pepper flakes
FAQs
Can I make this without wine?
Yes! Just sub with low-sodium chicken broth and a squeeze of lemon or splash of white wine vinegar. You’ll still get the depth of flavor without using actual wine.
Is it too creamy for reheating?
Not at all. This dish holds up surprisingly well. Just reheat slowly and add a touch of water, milk, or broth to re-loosen the sauce.
Can I use frozen shrimp?
Absolutely—just thaw them thoroughly and pat them dry before seasoning and cooking for the best sear.
What kind of sun-dried tomatoes should I use?
Use the oil-packed ones for maximum flavor, but blot them slightly with a paper towel to avoid excess oil. If using dry-packed tomatoes, soak them in warm water for 10 minutes first.
What pasta pairs best besides linguine?
Fettuccine, spaghetti, or penne all work great. You want something long or ridged to catch the sauce.
More High-Protein Shrimp Recipes You’ll Love
- Garlic Lemon Butter Shrimp – Light, zesty, and ridiculously easy to make.
- Fajita Shrimp Bowls – Colorful, smoky, and perfectly macro-balanced.
- Garlic Tomato Shrimp Fettuccini – Creamy, tangy, and loaded with protein.
- Honey Sriracha Glazed Salmon – Sweet heat and omega-3s in one power-packed dish.
- Shrimp Pesto Mushroom Pasta – Bold pesto flavor meets juicy sautéed shrimp.
Master the Macro Mindset
Curious how I keep every recipe dialed for high protein and maximum flavor? Check out my full high-protein meal prep strategy here to learn the tips and mindset that keep my kitchen efficient, effective, and delicious all week long.