Creamy Tuscan shrimp linguine
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
735 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Tuscan shrimp linguine
Description
Creamy Tuscan shrimp linguine centers on shrimp seasoned with salt, garlic granules, and black pepper, quickly sautéed and then combined with sun-dried tomatoes and shallots sautéed in butter. The addition of cider or stock deglazes the pan for depth. Single cream gently simmers with the shrimp, producing a smooth, flavorful sauce. Baby spinach stirred in wilts slightly, adding freshness and color. The linguine, cooked al dente, is thoroughly coated with the sauce and finished with lemon zest and chopped parsley, adding brightness to the creamy richness. This method preserves the shrimp’s tenderness while providing a luscious pasta experience with a touch of acidity from lemon and tomato.
The sauce’s creamy texture is complemented by the sun-dried tomatoes’ slight chewiness and the gentle bite of garlic and shallots, making for a balanced flavor profile. The spinach provides a subtle earthiness and fresh contrast. This dish serves well as a main course and pairs nicely with a simple green salad or crusty bread to soak up the sauce.
Ingredients
- 450 g Shrimp raw, deveined, 1 lb
- 1 tsp salt
- 1 tsp garlic granules
- 1/4 tsp black pepper ground
- 2 tbsp olive oil
- 4 garlic minced, large cloves
- Cider or stock, splash
- 1 tbsp butter
- 1 shallot finely diced
- 100 g sun-dried tomatoes chopped, 3 ½ oz
- 300 ml single cream 1 ½ cups
- 2-3 baby spinach large handfuls
- lemon zest of 1
- 2 tbsp parsley chopped, fresh
- 300 g linguine cooked till al dente, dried, 10 ½ oz
Instructions
- Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
- Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
- Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
- Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.
- Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
- Add the spinach, stirring it in until it wilts.
- Taste and season with salt and pepper.
- Stir in the cooked pasta so that it is coated in the sauce.
- Add the lemon zest and chopped parsley and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 77g | 26% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 233mg | 78% |
| Sodium | 1922mg | 80% |
| Potassium | 1257mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1315IU | 26% |
| Vitamin C | 12mg | 13% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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