Description
A soul-stirring, garlic-scented bowl of shrimp linguine in a velvety cream sauce with sun-dried tomatoes, spinach, and a kiss of lemon. Comforting yet vibrant, and perfect for any night that calls for elegance with ease.
Ingredients
Units
Scale
- 1 pound (450g) raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- 1/4 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
- 3 1/2 oz (150g) sun-dried tomatoes, chopped
- 1 1/2 cups (300g) single/pouring cream
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 10 1/2 oz (300g) dried linguine, cooked al dente
Instructions
- Pat shrimp dry, then toss with salt, pepper, and garlic granules.
- In a large skillet, heat olive oil over medium-low. Add minced garlic and stir until fragrant, about 2 minutes.
- Add shrimp to the pan and cook for 2 minutes, just until pink. Remove with a slotted spoon and set aside.
- Add a splash of cider or stock to the pan, scraping up the browned bits.
- Add butter and shallots; sauté for 5 minutes. Stir in chopped sun-dried tomatoes and cook another 2 minutes.
- Lower the heat. Add cream and cooked shrimp. Bring to a gentle simmer.
- Stir in baby spinach until wilted.
- Add cooked linguine to the pan. Toss gently until fully coated.
- Add lemon zest and parsley. Plate immediately and enjoy warm.
Notes
Use dry pasta for best texture. Thaw and pat shrimp dry before cooking to prevent a watery sauce. Zest your lemon before juicing, and avoid high heat when adding cream to keep it silky. Store leftovers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg
