Description
Indulge in this delightful 30-minute creamy linguine dish featuring sun-dried tomatoes and shrimp, perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
- 2. Sauté the Shrimp: In a large skillet over medium-high heat, add olive oil. Once hot, add the shrimp and season with salt and pepper. Cook until pink and opaque, approximately 3–4 minutes.
- 3. Add Garlic and Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Sauté together for another 1–2 minutes until fragrant.
- 4. Create the Cream Sauce: Pour in the heavy cream while stirring gently. Add Italian seasoning and let it simmer on low heat for about 3 minutes until slightly thickened.
- 5. Combine Everything: Add the cooked linguine to the skillet, tossing well to coat with the sauce. Sprinkle in the grated Parmesan cheese just before serving.
- 6. Serve It Up: Transfer to plates or bowls, garnishing with additional Parmesan if desired. Enjoy!
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 560
- Sugar: 2g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 155mg
Keywords: - For a vegetarian option, substitute shrimp with vegetables like zucchini or bell peppers. - Fresh herbs such as basil or parsley can enhance flavors. - To prevent pasta from sticking, reserve some pasta water before draining.