Description
Indulge in the rich flavors of Creamy Tuscan Shrimp Linguine. Discover a recipe that will satisfy your cravings. Try it now.
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)
- Splash cider or stock
- 1 tbsp butter
- 1 shallot (finely diced)
- 3 ½ oz (150g) sun-dried tomatoes (chopped)
- 1 ½ cups (300g) cream (pouring / single)
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 10 ½ oz (300g) dried linguine (cooked till al dente)
Instructions
- Step 1: Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
- Step 2: Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
- Step 3: Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
- Step 4: Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- Step 5: Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.
- Step 6: Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes. Add the spinach, stirring it in until it wilts.
- Step 7: Taste and season with salt and pepper. Stir in the cooked pasta so that it is coated in the sauce.
- Step 8: Add the lemon zest and chopped parsley and serve immediately.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg