Description
A delightful dish that combines rich flavors and a creamy texture with perfectly cooked shrimp, garlic, sun-dried tomatoes, and spinach.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 4 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water, add linguine, and cook until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and sauté for 30 seconds. Stir in sun-dried tomatoes and spinach, cooking until spinach is wilted.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and Italian seasoning until melted and smooth. Add reserved pasta water if the sauce is too thick.
- Add cooked linguine and shrimp back into the skillet, tossing until well coated. Adjust seasoning with salt and pepper as needed.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of cream or water to loosen the sauce.
- For a vegan version, substitute shrimp with plant-based protein and use coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Creamy Tuscan Shrimp Pasta, Italian pasta, shrimp pasta, creamy pasta dish