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.