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Export 13 ingredients for grocery delivery
Step 1
Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
Step 2
Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
Step 3
Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
Step 4
Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
Step 5
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.
Step 6
Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
Step 7
Add the spinach, stirring it in until it wilts.
Step 8
Taste and season with salt and pepper.
Step 9
Stir in the cooked pasta so that it is coated in the sauce.
Step 10
Add the lemon zest and chopped parsley and serve immediately.
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