Tuscan Shrimp Pasta Dish (Print Version)
Creamy sauce hugs shrimp, spinach, and sun-dried tomatoes, all tossed with pasta for an easy, tasty meal.
# Ingredients:
01 -
1 tsp garlic powder
02 -
1 tsp salt
03 -
2 tbsp olive oil
04 -
1 shallot, diced small
05 -
3 handfuls of young spinach leaves
06 -
1 tbsp butter
07 -
Splash of stock or apple cider
08 -
1 ½ cups (300g) light cream
09 -
1 pound (450g) peeled and cleaned shrimp
10 -
4 large garlic cloves, minced finely
11 -
¼ tsp ground black pepper
12 -
Zest of one lemon
13 -
10 ½ oz (300g) dried linguine, boiled to just firm
14 -
2 tbsp freshly chopped parsley
15 -
3 ½ oz (150g) sundried tomatoes, roughly chopped
# Steps:
01 -
Dry the shrimp well using paper towels, toss them in a bowl, and mix with salt, garlic powder, and pepper.
02 -
Warm some olive oil over medium-low heat in a large pan, then gently fry the minced garlic for 2 minutes.
03 -
Toss the shrimp in and cook, stirring for a couple of minutes until they turn pink. Scoop them out using a slotted spoon.
04 -
Pour a little apple cider or stock into the pan and scrub the brown bits on the bottom using a wooden spoon.
05 -
Drop in the butter and melt it over medium heat, then sauté the shallots for 5 minutes. Add in the sundried tomatoes and cook for another 2 minutes before reducing the heat.
06 -
Stir cream into the pan and let it lightly bubble. Add back the cooked shrimp and toss in the spinach, letting it wilt down.
07 -
Season the sauce with a bit more salt and pepper if needed. Stir in the linguine to coat it evenly, then sprinkle lemon zest and parsley on top before digging in.
# Notes and Tips:
01 -
Completely drying the shrimp before seasoning helps avoid too much water in the pan during cooking.