Italian 4 servings 5 min 15 min Lucy Parissi | Supergolden Bakes 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. 450gramraw shrimpdeveined 1teaspoonsalt 1teaspoongarlic granules 1/4teaspoonground black pepper 2tablespoonolive oil 4clovegarlic cloveslarge, minced 1cider or stocksplash 1tablespoonbutter 1shallotfinely diced 100gramsun-dried tomatoeschopped 300millilitersingle cream 2-3baby spinachhandfuls 1lemon zestzest of 1 lemon 2tablespoonfresh parsleychopped 300gramdried linguinecooked 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.