Creamy Tuscan shrimp linguine

Name: Creamy Tuscan shrimp linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 450 g (1 lb) deveined raw shrimp; 1 tsp salt; 1 tsp garlic granules; 1/4 tsp ground black pepper; 2 tbsp olive oil; 4 large garlic cloves (minced); Splash cider or stock; 1 tbsp butter; 1 shallot (finely diced); 100 g (3 ½ oz) sun-dried tomatoes (chopped); 300 ml (1 ½ cups) single cream; 2-3 large handfuls baby spinach; Zest of 1 lemon; 2 tbsp chopped fresh parsley; 300 g (10 ½ oz) dried linguine (cooked till al dente)

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www.supergoldenbakes.com

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

tuscan shrimp tuscan shrimp pasta

Instructions

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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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