This dish is a beautiful marriage of the sea and the garden, a quick weeknight staple that feels like a hug in a bowl. My grandchildren beg for it, and it comes together faster than you can set the table. The secret is in the emulsified sauce that clings to every strand of pasta.

This isn’t a traditional ancient Tuscan recipe, but a modern classic that captures the region’s spirit: simple, high-quality ingredients elevated with technique. The magic happens in the pan, where we build layers of flavor—first with sweet shrimp, then a fragrant garlic base, and finally a glossy, creamy sauce created by emulsifying starchy pasta water with finely grated Parmesan. For an authentic touch, I always use a good extra virgin olive oil and colatura di alici for a deeper umami note.

Ingredients

• 12 oz (340g) linguine or fettuccine
• 1 lb (450g) large shrimp (31/40 count), peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup (60ml) dry white wine (like Pinot Grigio)
• 1/2 cup (120ml) low-sodium chicken broth or seafood stock
• 1/3 cup (50g) oil-packed sun-dried tomatoes, drained and chopped
• 2 cups (60g) fresh baby spinach
• 1/2 cup (50g) finely grated Parmigiano-Reggiano, plus more for serving
• 1/4 cup (60g) unsalted butter, divided
• 2 tbsp (30ml) extra virgin olive oil, divided
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup (15g) fresh parsley, finely chopped

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta cooking water. Drain the pasta.
2. While the pasta cooks, pat the shrimp completely dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
3. Add half the shrimp to the pan in a single layer (do not overcrowd). Cook for 1-2 minutes per side, until they turn pink and are just cooked through. Be careful not to overcook. Transfer the shrimp to a plate. Repeat with the remaining shrimp and another tablespoon of olive oil.
4. Reduce the heat to medium. Add 2 tablespoons of butter and the remaining 1 tablespoon of olive oil to the same pan. Once the butter is melted and bubbling, add the minced garlic and red pepper flakes. Cook, stirring constantly, for about 60 seconds until the garlic is fragrant and just turning golden at the edges. Do not let it brown.
5. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the pan. Let it simmer for 2-3 minutes until reduced by half. Add the chicken broth and chopped sun-dried tomatoes. Bring to a simmer and cook for 2 minutes.
6. Reduce the heat to low. Gradually whisk in the remaining 2 tablespoons of butter and the grated Parmesan until the sauce is smooth and emulsified. It will thicken slightly. Add the spinach and Oregano, stirring until the spinach is just wilted, about 1 minute.
7. Add the drained pasta and cooked shrimp to the skillet. Gently toss everything together until the pasta is well coated. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, until a glossy, silky consistency is achieved.
8. Taste and adjust seasoning generously with salt and pepper. Garnish with fresh parsley and an extra drizzle of olive oil. Serve immediately with extra Parmesan on the side.