Creamy Tuscan Shrimp (Print Version)
# Ingredients:
01 -
300g (10½ oz) dried linguine.
02 -
100g (3½ oz) sun-dried tomatoes, chopped.
03 -
1 teaspoon salt.
04 -
450g (1 lb) raw shrimp, deveined.
05 -
2-3 large handfuls of fresh baby spinach.
06 -
Zest from one lemon.
07 -
1 teaspoon garlic powder.
08 -
2 tablespoons extra virgin olive oil.
09 -
1 shallot, diced finely.
10 -
2 tablespoons fresh parsley, chopped.
11 -
1 tablespoon unsalted butter.
12 -
300ml (1½ cups) light cream.
13 -
A splash of cider or broth.
14 -
4 large garlic cloves, minced.
15 -
1/4 teaspoon coarse black pepper.
# Instructions:
01 -
Dry shrimp with a paper towel first. Toss it with garlic powder, salt, and pepper in a bowl.
02 -
Warm olive oil in a pan, then cook the garlic on medium-low heat. Add shrimp and sauté for 2 minutes till they turn pink. Use a slotted spoon to take the shrimp out.
03 -
Pour cider or broth into the pan to loosen any stuck bits. Add butter and let it melt. Sauté shallots for around 5 minutes, then add sun-dried tomatoes for another couple of minutes.
04 -
Turn the heat lower and stir in the cream. Return the shrimp to the pan. Let it simmer on low and stir in spinach until it softens. Adjust seasonings as needed.
05 -
Combine cooked pasta with the sauce. Sprinkle with lemon zest and parsley. Serve right away.
# Notes:
01 -
The sauce tastes best served freshly made while it's creamy.
02 -
Swap cider with broth if preferred.
03 -
Cook pasta until just tender for best texture.