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Creamy Tuscan Shrimp Linguine: A Delightful Taste of Italy in Your Own Kitchen

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Discover how to make creamy Tuscan shrimp linguine with this easy, flavorful recipe that’s perfect for any occasion

Ingredients

Scale
  • 450 g(1lb) deveined raw shrimp
  • 1 tspsalt
  • 1 tspgarlic granules
  • 1/4 tspground black pepper
  • 2 tbspolive oil
  • 4large garlic cloves, minced
  • Splash cider or stock
  • 1 tbspbutter
  • 1shallot, finely diced
  • 100 g(3 ½ oz) sun-dried tomatoes, chopped
  • 300ml (1 ½ cups) single cream
  • 2–3large handfuls baby spinach
  • Zest of1lemon
  • 2 tbspchopped fresh parsley
  • 300 g(10 ½ oz) dried linguine, 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.
  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.

Find it online: https://www.kitchensara.com/creamy-tuscan-shrimp-linguine-a-delightful-taste-o/