Name: Linguine Rosa with Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian
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

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 shrimpis easy to make and absolutely delicious!

linguine rosa with shrimp on a round plate.

This linguine rosa with shrimp sounds so fancy, doesn’t it? Well the good news is that it is and it onlytakes 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!

linguini rosa with shrimp in the pot held with tongs.

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

portion bowls each with digitally labeled raw ingredients to make linguine rosa with shrimp.

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

linguini rosa with shrimp in a large pot in progress.

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

How do I know when the shrimp is cooked?

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.

Why is my pasta sauce separating?

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!

Can I make this with a different source of protein?

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!

linguini rosa with shrimp in a large pot.

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 orgarlic butter knots,Caesar salad,roasted caulifloweror 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!