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My go-to for a midweek meal that feels cozy but isn’t a hassle has to be this rich shrimp linguine with creamy sauce. You get velvet-smooth goodness plus a kick of lemon and fresh greens. It’s a snap to whip this up in about twenty minutes, and even though it feels ultra fancy, it couldn’t be easier.
I can’t get over how it just sort of falls together when I have nothing planned. First time I tried it, my friends popped by, and everyone was quiet until, bam—all the food was gone.
Delicious Ingredients
- Dried linguine: go for Italian brands so each bite pops—cook it al dente for the right texture
- Chopped fresh parsley: makes it look and taste fresh, just stick with the crispy green parts
- Lemon zest: adds a fancy zing, especially if you can get lemons with no wax
- Baby spinach: grabs in some extra greens, and those fresh leaves wilt just right
- Cream: single or pouring is best for silkiness, skip the ultra-pasteurized ones if you can
- Sun-dried tomatoes: give a tangy punch, oil-packed versions are tastier and less chewy
- Shallot: dice it up for a gentle hint of sweetness, look for ones that are firm and shiny
- Butter: choose an unsalted, top-quality kind for a satin sauce
- Olive oil: pick extra virgin for more flavor and a smoother finish
- Ground black pepper: a little for mild heat, grind it fresh for max flavor
- Garlic granules and fresh garlic: double-up for flavor that pops—use chunky cloves for bonus oomph
- Salt: fine sea salt will make every taste stand out just a little more
- Raw shrimp: peeled and deveined, with no strong scent, and a firm bite for juiciness
- Splash of cider or stock: a quick pour will scoop up every bit from the pan and pull together the flavors—cider or veggie stock both work
How to Make It
- Sauce and Shrimp Together:
- Bounce the shrimp back into the pan with the creamy base, turn up the heat just a bit, and let it all bubble until the shrimp soak up tons of flavor and the sauce gets a bit thicker. Toss in the spinach and mix gently so it wilts in the warm sauce.
- Add Finishing Touches:
- Right at the very end, sprinkle on the fresh parsley and lemon zest—makes everything pop and look extra fresh. Eat right away for the best bite.
- Mix with Pasta:
- Give the sauce a taste and adjust salt or pepper if it needs it. Drop in the cooked linguine and stir until every strand or noodle is totally covered and tangled with shrimp.
- Start the Aromatics:
- Set a big pan on medium-low, pour in some olive oil, and toss in minced garlic. Sauté without letting it brown for a couple minutes so it smells amazing.
- Get the Shrimp Ready:
- Use a paper towel to wipe the shrimp dry, drop them in a bowl, and toss them with salt, black pepper, and garlic granules. Make sure they’re totally coated before setting aside.
- Flavor the Pan:
- After you take out the shrimp, splash in the cider or stock, scraping up any stuck brown bits. This is where the yumminess comes together.
- Give Shrimp a Quick Sear:
- Drop seasoned shrimp into the garlicky oil and stir around for a few minutes until they’re a soft pink and curled up. Scoop them out with a slotted spoon so they don’t overcook.
- Build the Base:
- Melt the butter, then add diced shallot to the pan and let it go for about five minutes till soft and just gold. Add in sun-dried tomatoes and let them sizzle for a couple minutes more to crank up their flavor.
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Honestly, every forkful is a little celebration. The sweet kick of sun-dried tomatoes is my kind of magic—they make every bite sing. My daughter’s favorite part is tossing on the parsley, so that’s our little tradition every single time.
Keeping It Fresh
Tuck any extras into a container with a tight lid, then refrigerate for not more than two days. When you’re ready, warm it up on the stove with a splash more cream or stock to make the sauce smooth again. Don’t overdo it in the microwave or the shrimp will get rubbery fast.
Swaps and Tweaks
Only got fettuccine or spaghetti? No worries, throw that in instead. Out of sun-dried tomatoes? Roasted red peppers work just as well. Want to lighten it up? Use half and half or grab a lower-fat cream option.
How to Serve
This dish steals the show, but if you want more, add a crisp salad or some steamed asparagus. Warm up a chunk of crusty bread to swipe up every drop. Feeling tangy? Give everyone a lemon wedge to squeeze right at the table.
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Where It Comes From
Dishes like this are a spin on the creamy, veggie-heavy pasta from Tuscan towns. While what you’re making here is mostly modern Italian American, the combo of shrimp, tomatoes, and smooth cream totally channels the breezy, beachy eats from Tuscany’s coastline.
Recipe FAQs
- → What’s the trick to avoiding rubbery shrimp?
Cook them just until they turn opaque and pink—about 2 or 3 minutes. Remove them promptly and just warm them in the sauce later.
- → Can frozen shrimp be used?
Definitely. Thaw them completely, then pat them dry before seasoning and cooking to get the best texture and flavor.
- → What if I don’t have linguine?
Go ahead and use spaghetti or fettuccine—they’ll also soak up the creamy sauce nicely.
- → How do I make this meal lighter?
Use half-and-half instead of cream, and load it up with extra spinach. A side salad pairs well too.
- → Can I prep parts ahead of time?
Chop your veggies and prep the shrimp in advance, but cook it all right before serving to ensure it’s fresh and flavorful.