Description
A quick and flavorful creamy Tuscan shrimp linguine featuring garlic, sun‑dried tomatoes, spinach, and a luscious cream sauce that’s ready in about 20 minutes.
Ingredients
- 1 lb (450 g) 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
- A splash of cider or stock
- 1 tbsp unsalted butter
- 1 shallot, finely diced
- 3½ oz (150 g) sun‑dried tomatoes, chopped
- 1½ cups (300 g) pouring/single cream
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 10½ oz (300 g) dried linguine, cooked al dente
Instructions
- Pat the shrimp dry and toss with salt, garlic granules, and black pepper.
- Heat olive oil in a large pan over medium‑low heat; fry the garlic for a couple of minutes.
- Add the shrimp and cook until pink (about 2 minutes), then remove with a slotted spoon and set aside.
- Add a splash of cider or stock to deglaze the pan, scraping up any browned bits.
- Add butter and let it melt; sauté the shallot over medium‑low heat for about 5 minutes until softened.
- Stir in the sun‑dried tomatoes and cook for 1–2 minutes.
- Pour in the cream, then return the shrimp to the pan; bring it to a gentle simmer.
- Add the baby spinach and stir until wilted.
- Toss in the cooked linguine, coating it thoroughly with the sauce.
- Finish with lemon zest and chopped parsley, then serve immediately.
Notes
- Leftovers keep for 2–3 days in the fridge; add a splash of cream or water when reheating to loosen the sauce.
- Avoid freezing, as the creamy texture may degrade.
- Be careful not to overcook shrimp—they’re done once pink and curled into a “C” shape.
- Prawns or large shrimp can be used interchangeably.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 735 kcal
- Sugar: 12 g
- Sodium: 1922 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Carbohydrates: 77 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 233 mg
