Creamy Tuscan Shrimp Linguine

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.

Ingredients

• 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
  
  

Directions

1. Pat shrimp dry and toss with salt, pepper, and garlic granules.

2. Heat olive oil in a large pan over medium-low heat. Fry garlic for 2 minutes.

3. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon.

4. Deglaze pan with cider or stock, scraping browned bits.

5. Add butter and melt over medium heat. Sauté shallot for 5 minutes. Add sun-dried tomatoes and cook 2 minutes.

6. Lower heat, stir in cream, return shrimp to pan, and simmer gently for a few minutes.

7. Add spinach and stir until wilted. Season to taste.

8. Toss in cooked linguine until coated with sauce.

9. Add lemon zest and parsley, then serve immediately.
   
   

Nutrients

• 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