Creamy Tuscan shrimp linguine

Creamy Tuscan shrimp linguine

{"Cook the linguine until just al dente so it holds up when tossed in the sauce.","If using cider to deglaze, in the UK this typically refers to alcoholic (hard) cider; stock also works well. Vinegar will be sharper and can dominate the sauce.","Reserve a little pasta cooking water to loosen the sauce if it gets too thick when tossing with pasta.","Use single/pouring cream as specified; heavy cream will make a thicker, richer sauce—adjust with a splash of stock if needed.","Sun-dried tomatoes are salty; taste before adding extra salt.","Storage: Refrigerate leftovers in an airtight container for up to 1–2 days. Reheat gently over low heat with a splash of water or cream; freezing is not recommended due to cream and shrimp texture."}

Time: Prep: 5 mins, Cook: 15 mins, Total: 20 mins

Servings: 4

Ingredients

  • 1 lb (450 g) raw shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp garlic granules
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 4 large garlic cloves, minced
  • Splash of cider or stock (for deglazing)
  • 1 tbsp butter
  • 1 shallot, finely diced
  • 150 g sun-dried tomatoes, chopped
  • 300 g single (pouring) cream (about 1 1/2 cups)
  • 3 handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • 300 g dried linguine (about 10.5 oz), cooked till al dente

Instructions

  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. Add the spinach, stirring it in until it wilts.
  7. Taste and season with salt and pepper. Stir in the cooked pasta so that it is coated in the sauce.
  8. Add the lemon zest and chopped parsley and serve immediately.

Original recipe source