Creamy Tuscan shrimp linguine

Creamy Tuscan shrimp linguine

from supergoldenbakes.com
20 min
4 servings

Creamy Tuscan shrimp linguine is arguably one of the world’s easiest and tastiest recipes! Only a handful of ingredients and you have a delicious meal on the table in about 20 minutes.

Ingredients

  • 450 g (1 lb) deveined raw shrimp
  • 1 tsp salt
  • 1 tsp garlic granules
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 4 large garlic cloves (minced)
  • Splash cider or stock
  • 1 tbsp butter
  • 1 shallot (finely diced)
  • 100 g (3 ½ oz) sun-dried tomatoes (chopped)
  • 300 ml (1 ½ cups) single cream
  • 2-3 large handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • 300 g (10 ½ oz) dried linguine (cooked till al dente)

Directions

  1. 1

    Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.

  2. 2

    Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.

  3. 3

    Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.

  4. 4

    Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.

  5. 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.

  6. 6

    Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.

  7. 7

    Add the spinach, stirring it in until it wilts.

  8. 8

    Taste and season with salt and pepper.

  9. 9

    Stir in the cooked pasta so that it is coated in the sauce.

  10. 10

    Add the lemon zest and chopped parsley and serve immediately.