Description

Experience the delight of creamy linguine with succulent shrimp and sun-dried tomatoes, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale

8 oz linguine pasta
1 lb large shrimp (peeled and deveined)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes (chopped)
2 cloves garlic (minced)
2 cups fresh baby spinach
2 tbsp extra virgin olive oil
Salt and pepper to taste
Dried Italian herbs (oregano and basil mix)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining.
2. Sauté Garlic and Shrimp: In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic for about one minute until fragrant. Add shrimp and cook until pink and opaque, about two minutes per side.
3. Add Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes along with dried Italian herbs. Cook for another minute until well combined.
4. Create the Creamy Sauce: Pour in heavy cream and bring to a gentle simmer. Mix in grated Parmesan cheese until melted and smooth. If necessary, adjust the consistency by adding reserved pasta water.
5. Incorporate Spinach: Fold in fresh spinach leaves until wilted into the sauce, which should take about two minutes.
6. Combine Everything: Add drained linguine to the skillet, gently tossing until every strand is coated in sauce. Season with salt and pepper to taste.
7. Serve: Transfer to plates and drizzle with additional olive oil or sprinkle more Parmesan on top as desired.

Nutrition

Serving Size: Approximately 1 plate (250g)
Calories: 500
Sugar: 4g
Sodium: 700mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 22g
Cholesterol: 180mg

Keywords: - For extra flavor, consider marinating shrimp in olive oil, garlic, lemon juice, and spices before cooking. - Substitute shrimp with chicken or your favorite vegetables for variations. - Store leftovers in an airtight container for up to three days; reheat with a splash of cream or pasta water.