Creamy Tuscan Shrimp Linguine is a quick and delicious meal made with tender shrimp, sun-dried tomatoes, and spinach in a rich cream sauce. Tossed with linguine pasta, it offers a flavorful, comforting dinner in about 20 minutes. This recipe skips cheese but welcomes fresh lemon zest and parsley for brightness.
1 pound (450g) raw shrimp, peeled and deveined
1 tsp salt
1 tsp garlic granules
¼ tsp ground black pepper
2 tbsp olive oil
4 large garlic cloves, minced
Splash of cider or stock
1 tbsp butter
1 shallot, finely diced
3 ½ oz (150g) sun-dried tomatoes, chopped
1 ½ cups (300g) pouring cream or single cream
3 handfuls baby spinach
Zest of 1 lemon
2 tbsp chopped fresh parsley
10 ½ oz (300g) dried linguine, cooked al dente
Pat shrimp dry and toss with salt, pepper, and garlic granules.
Heat olive oil in a large pan over medium-low heat. Fry garlic for 2 minutes.
Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon.
Deglaze pan with cider or stock, scraping browned bits.
Add butter and melt over medium heat. Sauté shallot for 5 minutes. Add sun-dried tomatoes and cook 2 minutes.
Lower heat, stir in cream, return shrimp to pan, and simmer gently for a few minutes.
Add spinach and stir until wilted. Season to taste.
Toss in cooked linguine until coated with sauce.
Add lemon zest and parsley, then serve immediately.
Calories: 735 kcal
Carbohydrates: 77g
Protein: 31g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 233mg
Sodium: 1922mg
Potassium: 1257mg
Fiber: 6g
Sugar: 12g
Vitamin A: 1315 IU
Vitamin C: 12 mg
Calcium: 161 mg
Iron: 4 mg