Creamy Tuscan Shrimp Linguine
Creamy Tuscan shrimp linguine is a quick and delicious recipe that combines shrimp, creamy sauce, and pasta in just 20 minutes.
Equipment
- Microplane Zester
- Garlic Crusher
- Shrimp de-veining tool
- Slotted spoon
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon salt
- 1 teaspoon garlic granules
- ¼ teaspoon ground black pepper
- 2 tablespoon olive oil
- 4 large garlic cloves minced
- 1 splash cider or stock
- 1 tablespoon butter
- 1 shallot finely diced
- 3½ oz sun-dried tomatoes chopped
- 1½ cups cream pouring/single
- 3 handfuls baby spinach
- 1 lemon Zest of
- 2 tablespoon chopped fresh parsley
- 10½ oz dried linguine cooked till al dente
Instructions
- Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
- Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
- Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
- Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- 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.
- 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.
- Taste and season with salt and pepper. Stir in the cooked pasta so that it is coated in the sauce.
- Add the lemon zest and chopped parsley and serve immediately.
Nutrition
Serving: 1servingCalories: 735kcalCarbohydrates: 77gProtein: 31gFat: 35gSaturated Fat: 18gCholesterol: 233mgSodium: 1922mgPotassium: 1257mgFiber: 6gSugar: 12gVitamin A: 1315IUVitamin C: 12mgCalcium: 161mgIron: 4mg
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