Tuscan Shrimp Linguine (Print Version)

# Ingredients:

01 - 450g (1 lb) deveined raw shrimp.
02 - 1 teaspoon salt.
03 - 1 teaspoon garlic granules.
04 - 1/4 teaspoon ground black pepper.
05 - 2 tablespoons olive oil.
06 - 4 large garlic cloves, minced.
07 - Splash cider or stock.
08 - 1 tablespoon butter.
09 - 1 shallot, finely diced.
10 - 100g (3½ oz) sun-dried tomatoes, chopped.
11 - 300ml (1½ cups) single cream.
12 - 2-3 large handfuls baby spinach.
13 - Zest of 1 lemon.
14 - 2 tablespoons chopped fresh parsley.
15 - 300g (10½ oz) dried linguine.

# Instructions:

01 - Pat shrimp dry with kitchen paper. Season with salt, pepper and garlic granules in a bowl.
02 - Heat olive oil and fry garlic over medium-low heat. Add shrimp and cook 2 minutes until pink. Remove shrimp with slotted spoon.
03 - Deglaze pan with cider or stock. Add butter and melt. Cook shallot 5 minutes, add sun-dried tomatoes and cook 2 more minutes.
04 - Lower heat, add cream and return shrimp. Simmer gently. Stir in spinach until wilted. Season to taste.
05 - Toss cooked pasta in sauce. Add lemon zest and parsley. Serve immediately.

# Notes:

01 - Best served immediately while sauce is fresh and creamy.
02 - Can substitute cider with stock for deglazing.
03 - Ensure pasta is cooked al dente.

Back