Creamy Tuscan shrimp linguine
Creamy Tuscan shrimp linguine is arguably one of the world’s easiest and tastiest recipes! Only a handful of ingredients and you have a delicious meal on the table in about 20 minutes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 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 1/2 oz sun-dried tomatoes chopped
- 300 ml | 1 1/2 cup single cream
- 2-3 large handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 300 g | 10 1/2 oz dried linguine cooked till al dente
Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.
Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
Add the spinach, stirring it in until it wilts.
Taste and season with salt and pepper.
Stir in the cooked pasta so that it is coated in the sauce.
Add the lemon zest and chopped parsley and serve immediately.