Creamy Tuscan Shrimp Linguine

Creamy Tuscan Shrimp Linguine: A Decadent Italian-Inspired Dish

If you’re craving an indulgent yet easy-to-make pasta dish, this Creamy Tuscan Shrimp Linguine is the perfect recipe to elevate your dinner game. With succulent shrimp, sun-dried tomatoes, and a creamy garlic sauce, this dish is packed with bold flavors and luxurious textures. The fresh baby spinach and a hint of lemon zest add a refreshing balance to the richness of the sauce, making every bite a delightful experience. Ready in just 35 minutes, this restaurant-quality dish is perfect for a special night in or impressing guests.

Ingredients:

• 450 g (1 lb) raw shrimp, deveined
• 1 tsp salt
• 1 tsp garlic granules
• ¼ tsp ground black pepper
• 2 tbsp olive oil
• 4 large garlic cloves, minced
• Splash of cider or stock (for deglazing)
• 1 tbsp butter
• 1 shallot, finely diced
• 100 g (3 ½ oz) sun-dried tomatoes, chopped
• 300 ml (1 ½ cups) single cream
• 2-3 large handfuls of baby spinach
• Zest of 1 lemon
• 2 tbsp chopped fresh parsley
• 300 g (10 ½ oz) dried linguine, cooked until al dente

Directions:

1. Prepare the Shrimp:
Start by patting the shrimp dry with kitchen paper, then place them in a bowl. Add the salt, garlic granules, and ground black pepper, stirring to coat the shrimp evenly.

2. Cook the Garlic and Shrimp:
Heat the olive oil in a large pan over medium-low heat. Add the minced garlic and fry for a couple of minutes until it becomes fragrant. Then, add the seasoned shrimp to the pan, stirring for about 2 minutes or until they turn pink and are just cooked through. Remove the shrimp from the pan using a slotted spoon and set them aside.

3. Deglaze the Pan:
To capture all the delicious flavors left in the pan, deglaze with a splash of cider or stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to the sauce.

4. Sauté the Shallot and Tomatoes:
Add the butter to the pan and melt over medium heat. Once melted, add the finely diced shallot and sauté for about 5 minutes until softened. Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to develop.

5. Make the Cream Sauce:
Lower the heat to a gentle simmer and stir in the cream. Return the cooked shrimp to the pan and allow the sauce to simmer for another couple of minutes, infusing the shrimp with the creamy flavors.

6. Add Spinach and Combine with Pasta:
Add the baby spinach to the pan and stir until it wilts into the sauce. Taste the sauce and adjust the seasoning with salt and pepper if needed. Toss in the cooked linguine, making sure each strand of pasta is well coated in the creamy Tuscan sauce.

7. Garnish and Serve:
Before serving, stir in the lemon zest and sprinkle with fresh parsley for a burst of brightness. Serve the creamy shrimp linguine immediately, and enjoy this decadent dish while it’s warm.

Recipe Details:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 500 kcal per serving

This Creamy Tuscan Shrimp Linguine is the ultimate comfort food with its rich and velvety sauce, perfectly cooked shrimp, and the freshness of lemon and herbs. The sun-dried tomatoes add a subtle tang that complements the creamy texture, while the wilted spinach gives a touch of greenery to balance the dish.

Serve this dish with a side of crusty bread to soak up all the delicious sauce or pair it with a crisp salad for a complete meal. Whether you’re making it for a special occasion or a cozy weeknight dinner, this pasta dish will surely become a favorite!

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