Description
This Creamy Tuscan Shrimp Linguine is a flavorful Italian-inspired dish featuring succulent shrimp cooked in a rich, creamy sauce with sun-dried tomatoes, garlic, and baby spinach, served over al dente linguine pasta. The sauce is enhanced with fresh lemon zest and parsley, creating a perfect balance of creamy, tangy, and savory flavors in under 20 minutes.
Ingredients
Shrimp and Seasoning
- 1 pound (450g) raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp garlic granules
- ¼ tsp ground black pepper
Sauce and Aromatics
- 2 tbsp olive oil
- 4 large garlic cloves, minced
- Splash cider or stock
- 1 tbsp butter
- 1 shallot, finely diced
- 3 ½ oz (150g) sun-dried tomatoes, chopped
- 1 ½ cups (300g) pouring cream/single cream
- 3 handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
Pasta
- 10 ½ oz (300g) dried linguine, cooked until al dente
Instructions
- Season the Shrimp: Pat the shrimp dry with kitchen paper, then place them in a bowl. Add salt, garlic granules, and ground black pepper, stirring well to evenly coat the shrimp with the seasoning.
- Sauté Garlic: Heat olive oil in a large pan over medium-low heat. Add minced garlic and fry gently for a couple of minutes until aromatic, taking care not to burn the garlic.
- Cook the Shrimp: Add the seasoned shrimp to the pan and stir for about 2 minutes until the shrimp turn pink and are just cooked through. Use a large slotted spoon to remove the shrimp from the pan and set aside.
- Deglaze the Pan: Add a splash of cider or stock to the pan to deglaze it, scraping up any browned bits stuck to the bottom with a wooden spoon. This will add depth to the sauce.
- Sauté Shallot and Sun-Dried Tomatoes: Melt butter in the pan over medium heat. Add the finely diced shallot and sauté for 5 minutes until soft. Then add chopped sun-dried tomatoes and cook for an additional 2 minutes, reducing the heat afterwards.
- Add Cream and Simmer: Stir in the pouring cream and return the cooked shrimp to the pan. Bring the mixture to a gentle simmer for a couple of minutes to meld the flavors.
- Add Spinach: Stir in the baby spinach handfuls and cook until the spinach wilts into the sauce, combining everything beautifully.
- Season and Combine with Pasta: Taste the sauce and adjust seasoning with salt and pepper as needed. Add the cooked linguine to the pan and toss thoroughly to coat the pasta in the creamy sauce.
- Finish and Serve: Stir in the fresh lemon zest and chopped parsley for brightness and freshness. Serve immediately while hot.
Notes
- Ensure shrimp are not overcooked to keep them tender and juicy.
- If cider is unavailable, use vegetable or chicken stock as a substitute for deglazing.
- You can substitute spinach with kale or Swiss chard if preferred.
- The dish is ideal for a quick weeknight dinner and pairs well with a crisp white wine.
- For a lighter version, use half-and-half cream or reduce the butter amount.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
