Description
A cozy and indulgent creamy shrimp linguine with sun-dried tomatoes and spinach, perfect for a quick weeknight dinner.
Ingredients
- 12 oz (340 g) linguine
- 1 lb (450 g) peeled and deveined shrimp
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 small shallot, finely chopped
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1 cup baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh basil for garnish
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Sear the shrimp: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and sear 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
- Build the sauce: In the same skillet, add butter and reduce heat to medium. Sauté shallot for 1 minute, then add garlic and cook until fragrant (30 seconds). Stir in sun-dried tomatoes and Italian seasoning. Pour in chicken broth to deglaze the pan, scraping any browned bits. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until the sauce is smooth.
- Finish the dish: Add spinach and cook until wilted. Return shrimp to the skillet and warm through. Toss in the drained linguine, adding reserved pasta water a splash at a time until the sauce reaches your preferred consistency. Finish with lemon juice, adjust salt and pepper, and garnish with fresh basil.
Notes
Don’t overcook the shrimp; reserve pasta water for sauce. Use freshly grated Parmesan for a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian