Description
Indulge in this quick and delightful dish featuring tender shrimp and a rich, creamy sauce enveloping al dente linguine, perfect for busy weeknights!
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
- In a large skillet over medium heat, heat olive oil. Add shrimp and cook until pink and opaque, about three minutes per side. Remove shrimp from skillet and set aside.
- In the same skillet, reduce heat slightly and add minced garlic. Sauté until fragrant (about one minute). Stir in chopped sun-dried tomatoes and pour in heavy cream.
- Add Italian seasoning along with salt and pepper to taste. Stir continuously until combined and bubbly.
- Toss cooked linguine and shrimp into the creamy mixture. Mix well; add reserved pasta water for desired consistency.
- Plate the dish, topping with grated Parmesan cheese. Garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 490
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 220mg
Keywords: Swap shrimp for chicken or add vegetables like spinach or bell peppers for added nutrition. Use whole wheat linguine or low-fat cream as healthier alternatives. Store leftovers in an airtight container for up to three days.