Creamy Tuscan Shrimp Linguine
A delicious creamy Tuscan shrimp linguine dish that combines succulent shrimp with sun-dried tomatoes and spinach, perfect for a comforting meal.
Equipment
- large pan
Ingredients
Seafood
- 1 pound raw shrimp peeled and deveined
Seasonings
- 1 teaspoon salt
- 1 teaspoon garlic granules
- ¼ teaspoon ground black pepper
Fats
- 2 tablespoon olive oil
- 1 tablespoon butter
Aromatics
- 4 large garlic cloves minced
- 1 unit shallot finely diced
Vegetables
- 150 g sun-dried tomatoes chopped
- 3 handfuls baby spinach
Dairy
- 300 g cream pouring / single
Pasta
- 300 g dried linguine cooked till al dente
Flavorings
- 1 unit lemon Zest of 1
- 2 tablespoon chopped fresh parsley
Liquid
- 1 splash cider or stock
Instructions
Preparation
- Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
Cooking
- 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.
Nutrition
Serving: 1servingCalories: 735kcalCarbohydrates: 77gProtein: 31gFat: 35gSaturated Fat: 18gCholesterol: 233mgSodium: 1922mgPotassium: 1257mgFiber: 6gSugar: 12gVitamin A: 1315IUVitamin C: 12mgCalcium: 161mgIron: 4mg
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