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
5 min
Cook
15 min
Serves
4
Ingredients
- •450 g raw shrimp — deveined
- •1 tsp salt
- •1 tsp garlic granules
- •1 tsp ground black pepper
- •2 tbsp olive oil
- •4 clove garlic cloves — large, minced
- •1 ea cider or stock — splash
- •1 tbsp butter
- •1 ea shallot — finely diced
- •100 g sun-dried tomatoes — chopped
- •300 ml single cream
- •2 ea baby spinach — handfuls
- •1 ea lemon zest — zest of 1 lemon
- •2 tbsp fresh parsley — chopped
- •300 g dried linguine — cooked till al dente
Steps
- 1
Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
- 2
Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
- 3
Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
- 4
Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- 5
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.
- 6
Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
- 7
Add the spinach, stirring it in until it wilts.
- 8
Taste and season with salt and pepper.
- 9
Stir in the cooked pasta so that it is coated in the sauce.
- 10
Add the lemon zest and chopped parsley and serve immediately.
Made by 1 person
@janzik
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