Creamy Shrimp Linguine (Printable Format)
This creamy pasta pairs juicy shrimp with rich garlic sauce, spinach, and sweet sun-dried tomatoes. It's a simple dish you can finish in 20 minutes.
# Needed Ingredients:
01 -
A pound (450g) of raw shrimp, deveined.
02 -
1 tsp salt.
03 -
1 tsp of granulated garlic.
04 -
Quarter teaspoon of black pepper.
05 -
2 tbsp of olive oil.
06 -
Four big cloves of garlic, chopped finely.
07 -
A splash of stock or cider.
08 -
1 tbsp butter.
09 -
One finely diced shallot.
10 -
100g (3½ oz) of sun-dried tomatoes, cut into small pieces.
11 -
1½ cups (300ml) of light cream.
12 -
Two or three handfuls of baby spinach leaves.
13 -
The grated zest of a lemon.
14 -
2 tbsp of fresh parsley, chopped up.
15 -
10½ oz (300g) of dry linguine.
# Preparation Steps:
01 -
Use a paper towel to dry the shrimp. Toss it in a bowl with salt, garlic, and pepper.
02 -
Warm oil in a pan over medium-low heat, cook the garlic lightly. Toss in shrimp and fry for 2 minutes until they’re pink. Scoop shrimp out with a slotted spoon.
03 -
Pour stock or cider into the pan to loosen bits. Add butter to melt, then cook shallots for 5 minutes. Stir in the chopped sun-dried tomatoes and let it cook for 2 minutes.
04 -
Turn heat down, pour in cream, and gently let it simmer with shrimp back in the pan. Add spinach and stir until it softens. Adjust seasoning as needed.
05 -
Mix cooked pasta into the sauce, coating it well. Toss in lemon zest and parsley. Enjoy it right away.
# Supplementary Details:
01 -
It’s best enjoyed fresh while the sauce is still creamy.
02 -
For deglazing, you can swap cider with stock.
03 -
Cook pasta until just firm (al dente).