Creamy Shrimp Linguine (Print Version)
# Ingredients:
01 -
10½ oz (300g) of dried linguine.
02 -
1 teaspoon of garlic powder.
03 -
1 teaspoon of salt.
04 -
1/4 teaspoon of black pepper.
05 -
Two tablespoons of olive oil.
06 -
Four big garlic cloves, finely chopped.
07 -
Splash of stock or cider.
08 -
1 tablespoon of butter.
09 -
One small shallot, diced.
10 -
3½ oz (100g) sun-dried tomatoes, chopped into small pieces.
11 -
1½ cups (300ml) of light cream.
12 -
Two or three handfuls of baby spinach.
13 -
Zest of a lemon.
14 -
2 tablespoons of freshly chopped parsley.
15 -
1 pound (450g) of raw shrimp, deveined.
# Instructions:
01 -
Dry shrimp with a towel. Sprinkle with garlic powder, salt, and pepper in a dish.
02 -
Warm up olive oil and simmer minced garlic over medium heat. Toss in shrimp and cook for two minutes, flipping when pink. Remove shrimp using a slotted spoon.
03 -
Pour stock or cider to clean up the pan. Melt butter, then cook diced shallot for 5 minutes. Add chopped sun-dried tomatoes and sauté for another pair of minutes.
04 -
Turn heat to low, pour in cream, and mix shrimp back into the pan. Let it gently simmer while stirring in spinach until it's wilted. Adjust seasoning if you need to.
05 -
Toss the cooked linguine into the sauce, then mix in parsley and lemon zest. Serve while hot.
# Notes:
01 -
Enjoy it fresh while the sauce is creamy and smooth!
02 -
Swap out cider for stock if you'd rather.
03 -
Pasta tastes best when it's firm to the bite.