Ingredients
Scale
- 1 pound (450g) raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- ¼ tsp ground black pepper
- 2 tbsp olive oil
- 4 large garlic cloves, minced
- 1 tbsp butter
- 1 shallot, finely diced
- 3½ oz (150g) sun-dried tomatoes, chopped
- 1½ cups (300g) heavy cream
- 3 handfuls baby spinach
- Splash of white wine or chicken stock
- 10½ oz (300g) dried linguine
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Pat the shrimp dry and season with salt, pepper, and garlic granules.
- Boil salted water and cook linguine until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large pan over medium-low heat. Add minced garlic and cook for 2 minutes.
- Add seasoned shrimp and cook for 2 minutes until pink. Remove shrimp from the pan.
- Add a splash of white wine or stock, scrape the pan, then add butter and shallot, cooking for 5 minutes.
- Stir in sun-dried tomatoes and cook for 2 minutes.
- Lower heat, incorporate heavy cream, return shrimp, and simmer for 2 minutes. Add spinach until wilted.
- Add cooked linguine, tossing with sauce. Use reserved pasta water to adjust consistency.
- Finish with lemon zest and parsley, adjusting seasoning as needed.
Notes
Serve hot with extra lemon wedges and a side salad. Store leftovers in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: creamy pasta, shrimp linguine, quick dinner, Italian pasta, easy recipes