Description
Creamy Tuscan Shrimp Linguine is the perfect indulgent pasta dish that brings together a rich and flavorful combination of garlic, shrimp, sun-dried tomatoes, and spinach. The shrimp is seared to perfection, then bathed in a velvety cream sauce that’s infused with the fresh flavors of lemon zest and parsley. Every bite is packed with savory goodness, making it a truly satisfying meal for any occasion.
Ingredients
450 g (1 lb) deveined raw shrimp
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
Instructions
Pat the shrimp dry with kitchen paper, then place them in a bowl. Add the salt, pepper, and garlic granules, and stir to combine.
Heat the olive oil in a large pan over medium-low heat and fry the minced garlic for a couple of minutes until fragrant.
Add the shrimp to the pan and stir for 2 minutes, or until they turn pink. Remove the shrimp from the pan using a slotted spoon.
Deglaze the pan with a splash of cider or stock, scraping up any browned bits with a wooden spoon.
Add the butter to the pan and melt over medium heat. Sauté the shallot for about 5 minutes until softened, then add the chopped sun-dried tomatoes and cook for an additional 2 minutes.
Lower the heat and stir in the cream. Return the shrimp to the pan and simmer gently for a couple of minutes.
Add the baby spinach, stirring it in until it wilts. Taste and adjust the seasoning with salt and pepper if needed.
Stir in the cooked linguine, ensuring the pasta is well coated in the creamy sauce.
Add the lemon zest and fresh parsley before serving. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 500