Linguine Rosa with Shrimp
Updated Aug 22, 2024
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Al dente linguine, creamy sauce, veggies, and shrimp are cooked together to create a nutritious, satisfying dish that the whole family will love. Linguine rosa with shrimp is easy to make and absolutely delicious!
This linguine rosa with shrimp sounds so fancy, doesn’t it? Well the good news is that it is and it only takes about 30 minutes to make! The recipe is full of rich, flavorful ingredients that come together seamlessly to create the perfect meal for date night or a busy weeknight.
The creamy sauce perfectly compliments the veggies and shrimp, and the red pepper adds just the right amount of spice. This pasta is great for a normal weekday dinner, but can also be served on a special occasion or when you have guests over. Regardless of when you serve this shrimp filled linguine rosa, it is sure to be a hit!
Table of Contents
Why You’ll Love This Recipe
- Restaurant quality food in less than an hour!
- The sauce and pasta are full of rich, flavorful ingredients.
- You can customize how much heat is in the dish with the red pepper flakes.
Recipe Ingredients
- Linguine—Whole wheat.
- Mushrooms—Sliced. We usually use white mushrooms, but brown will work as well.
- Diced Tomatoes—Canned. Don’t drain them, we will use the juice.
- Baby Spinach—Fresh spinach can be used as a substitute.
- Raw Shrimp—Peeled and deveined.
- Marinara Sauce—Feel free to use your favorite brand!
- Greek Yogurt—Plain. Helps the sauce become nice and creamy.
- Garlic—Minced. Adds a bright, pungent flavor to the mushrooms and tomatoes.
- Red Pepper Flakes—We love to add a bit of heat, but if you’re not a fan this is totally optional.
- Olive Oil—Just a little to help cook the veggies.
See the recipe card for full information on ingredients and quantities.
How to Make Linguine Rosa with Shrimp
Step #1. Cook the pasta. When it is done, drain it and set aside.Heat a large skillet over heat. Add the olive oil and garlic, then cook until the garlic is fragrant. Add the red pepper flakes, mushrooms, and diced tomatoes to the skillet.
Step #2. Add the baby spinach and stir to combine. Bring the mixture to a light simmer.
Step #3. Add the shrimp. Cook until the shrimp is cooked through, stirring often.
Step #4. Remove the pan from heat, and add the marinara and the Greek yogurt. Stir to combine. Add the pasta and stir until it is covered with sauce.
Recipe FAQs
When you have raw shrimp, it will typically look gray or translucent and be limp. You’ll know the shrimp is fully cooked once you see that the exterior is pink, the tails are red, and the flesh is slightly opaque and firm. Be aware of how your shrimp looks as it cooks because you do not want to overcook it, or else it might become tough.
If you start to notice white spots in your sauce, that is because the Greek yogurt is curdling, or separating due to the heat from the dish. To avoid this, it is important to add the Greek yogurt once the pan is off the heat, and even give it a few minutes to cool down before you combine it. This will prevent it from separating too much, although you might notice small white flecks which is normal. It won’t change the flavor of your pasta!
Of course! I love this dish with shrimp because the flavors pair well together and it is fun to switch things up every once in a while. But, if you plan on making this pasta and have some leftover chicken breast, ground beef, salmon, or other protein then you can swap out the shrimp and use that instead! I would recommend cooking the meat before if it isn’t already, then just add it in at the end with the noodles. You can also add different veggies if you don’t have spinach. Chopped broccoli or peas are great options as well!
How to Serve and Store Linguine Rosa with Shrimp
This yummy pasta has all the components you want in a filling and satisfying meal! This dish is great for a main dinner dish or an elevated lunch. If you want to add a garnish for a finished look, serve the shrimp linguine with a sprinkle of fresh grated parmesan cheese or chopped fresh basil. You can add a simple side of focaccia or garlic butter knots, Caesar salad, roasted cauliflower or other veggies to this dish.
If you have leftovers, you can store your shrimp linguine in an airtight container in the fridge for up to 3-4 days. When you are ready to reheat, you will want to warm it up slowly to avoid the shrimp from getting a rubbery texture. Place the leftovers in a skillet or pot, and heat on medium-low heat for 7-10 minutes, stirring frequently, until warm.
Expert Tips
- You want the pasta to be al dente which means to be a little firm to the bite. Because of this, when you cook the pasta, cook it for the least amount of time recommended on the package!
- Once you add the mushrooms, cook until they start to release moisture, which will be about 5 minutes.
- The temperature of the sauce will heat up the pasta when you add it. If you need to put it back on the burner, keep it on medium-low heat for a minute or two until it is warm enough.
- If you don’t have fresh shrimp and have to use frozen, be sure to completely thaw it before adding it to the dish to avoid excess moisture!
More Pasta Dishes To Consider
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
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Linguine Rosa with Shrimp
Ingredients
- 12 ounces whole wheat Linguine
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 8 ounces button mushrooms, sliced
- 1 15- ounce can petite diced tomatoes, with the juice
- 4 cups fresh baby spinach
- 10 ounces medium raw shrimp, peeled and deveined
- 1/2 cup marinara sauce
- 2/3 cup plain Greek yogurt
- 1/4 cup grated parmesan cheese
Instructions
- Cook the pasta according to package directions, cooking it for the least amount of time recommended. You want it to be al’dente. When the pasta is done cooking drain it and set it aside.
- Heat a large skillet over medium heat. Add the olive oil and the garlic and cook until the garlic starts to smell good, about 1 minutes.
- Add the red pepper flakes, mushrooms, and diced tomatoes to the skillet. Cook until the mushrooms start to release their moisture, about 5 minutes. Add the baby spinach and stir to combine. Bring the mixture to a light simmer and add the shrimp. Cooke for 3-4 minutes, stirring often, until the shrimp is cooked through. It’ll turn a creamy whitish pink when cooked.
- Remove the pan from the heat and and add the marinara and then the Greek yogurt, stir to combine. Add the cooked pasta and stir to combine. The hot sauce will reheat the pasta, but if you need to put it back on the burner, over medium-low heat, for a minute or two to reheat the pasta then you can.
- Serve the dish right away with the additional Parmesan on top.
Since this used some of the “I refuse to eat ingredients” on his list, a bit of camouflaging was necessary. Spinach was cut to 2 cups and was chiffonaded(he then thought it was basil…oh hahahaha), the mushrooms were chopped up fine(I don’t like the texture of shrooms either so fine was perfect, all flavor, no texture) and the yogurt was premeasured and hidden in a bowl(oh its sour cream I said). We both thought this was really good! I didn’t get as much sauce as your picture…..probably because I had to short change the mushrooms a wee bit….they didn’t last long enough and some were scary! Added salt…..a must in life! I have permission to make Shrimp Rosa again!!!! Yippeeee!! Goes perfectly with your Parmesan Focaccia too!!!!!
LOL, I trick my kids and husband too, no shame!
I almost didn’t try this recipe because it looked so decadent, but I’m pleased to say it was light and delicious. I found myself wanting to add a little salt and lemon juice, though. Excellent dish. =)
I’m referring to the Linguine Rosa recipe, not the Pepperoni Pizza Lasagna Roll ups.
I’m so glad you liked it! I always add a lot of salt that my family doesn’t eat, so it’s definitely a “to taste” thing. The lemon juice sounds really good! Tell your kiddos we said hi!
Sounds amazing! Do you have the calorie count for this recipe?
I was wondering the same thing
I don’t but you can import it for free onto MyFitnessPal (it’s a free app) and I have great luck with that! Enjoy!
Hard to imagine how a dish that is so elegant can be so healthy and easy to prepare. This goes to the top of the rotation! I’m eager to share it with our Cabot Facebook friends.
You are going to love it! It’s pretty ridiculous how great and easy it is. Plus it’s good for you? Score!
This looks so delicious Melissa! It was so fun getting to know you this past weekend!!
Any suggestions for replacing the mushrooms? And do you still think it’d be good with chicken?
I’d just leave the mushrooms out all together (but why?? Mushrooms are so good! ) and chicken would be great! Let me know how you like it…
That looks delicious enough to temp me into trying shrimp again!