Creamy Tuscan Shrimp Linguine (Print Format)
Shrimp, sun-dried tomatoes, and spinach mingle in a creamy sauce, coating linguine for an easy, flavorful dinner.
# Ingredients:
01 -
1 pound (450g) raw shrimp, peeled and deveined
02 -
1 tsp salt
03 -
1 tsp garlic granules
04 -
¼ tsp ground black pepper
05 -
2 tbsp olive oil
06 -
4 large garlic cloves, minced
07 -
splash of cider or stock
08 -
1 tbsp butter
09 -
1 shallot, finely diced
10 -
3 ½ oz (150g) sun-dried tomatoes, chopped
11 -
1 ½ cups (300g) single cream
12 -
3 handfuls of baby spinach
13 -
Zest of 1 lemon
14 -
2 tbsp fresh parsley, chopped
15 -
10 ½ oz (300g) dried linguine, cooked till al dente
# Steps:
01 -
Pat the shrimp dry with kitchen paper, place in a bowl and combine with salt, pepper, and garlic granules.
02 -
Heat olive oil in a large pan over medium-low heat and cook minced garlic for 2 minutes.
03 -
Add the shrimp and stir for 2 minutes until pink. Use a slotted spoon to remove the shrimp from the pan.
04 -
Add a splash of cider or stock to the pan and deglaze by scraping browned bits with a wooden spoon.
05 -
Melt the butter in the pan over medium heat, add the diced shallots, and sauté for 5 minutes. Stir in sun-dried tomatoes and cook for another 2 minutes. Lower the heat afterward.
06 -
Add cream to the pan and stir in the shrimp. Bring to a gentle simmer for a couple of minutes. Stir in the baby spinach until it wilts.
07 -
Add salt and pepper to taste and stir in the cooked pasta until evenly coated with sauce. Top with lemon zest and chopped parsley before serving immediately.
# Tips:
01 -
For best results, ensure the shrimp are fully pat-dried before seasoning to prevent excess moisture in the pan.