Our Favorite Recipes: Creamy Tuscan Shrimp Linguine

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Our Favorite Recipes:

Creamy Tuscan Shrimp Linguine

Laura says that she has made this creamy Tuscan shrimp linguine for her family and they are now obsessed! Easy to make but impressive to serve guests – give this recipe a try!

tuscan shrimp linguine

Creamy Tuscan Shrimp Linguine Ingredients:

  • 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
  • 3 ½ oz sun-dried tomatoes chopped
  • 1 ½ cups cream
  • 2-3 large handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • 10 ½ oz dried linguine cooked till al dente

Instructions:

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

Recipe from Super Golden Bakes

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