Creamy Tuscan Shrimp Linguine

Servings :

Total Time:

4 people

20 minutes


450 g (1 lb) deveined raw shrimp 1 tsp salt 1 tsp garlic granules 1/4 tsp ground black pepper 2 tbsp olive oil 4 large garlic cloves minced Splash cider or stock 1 tbsp butter 1 shallot finely diced 100 g (3 ½ oz) sun-dried tomatoes chopped 300 ml (1 ½ cups) single cream 2-3 large handfuls baby spinach Zest of 1 lemon 2 tbsp chopped fresh parsley 300 g (10 ½ oz) dried linguine cooked till al dente

Step 1

Heat a little olive oil in a large casserole dish and cook the garlic over medium-low heat. Add the shrimp and cook for a couple of minutes, only until they start turning pink. Use a slotted spoon to set the shrimp aside but don’t clean the pan.

Step 2

Add a splash of cider or stock to deglaze the pan and then add some unsalted butter. Simmer until butter starts to foam and then add the shallot. Cook over medium-low heat for 5 minutes until it softens.

Step 3

Add the diced sun-dried tomatoes and cook for a minute before adding the cream. Stir in the shrimp and bring to a gentle simmer over low heat – be warned that if the heat is too high the cream will separate.

Step 4

Add a large handful of spinach and cook for a couple of minutes until the spinach wilts. Stir in the cooked pasta, tossing to coat in the sauce. Add a little lemon zest, sprinkle with fresh parsley and serve.

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