Tuscan Shrimp Pasta (Print Version)
Succulent shrimp, spinach, and sun-dried tomatoes mixed with a creamy sauce coat pasta for a quick, mouthwatering dish.
# Ingredients:
01 -
10 ½ oz (300g) linguine, cooked until firm to bite
02 -
3 handfuls of fresh baby spinach leaves
03 -
Zest from one lemon
04 -
1 shallot, chopped finely
05 -
¼ tsp black pepper
06 -
3 ½ oz (150g) sun-dried tomatoes, diced
07 -
2 tbsp olive oil
08 -
2 tbsp parsley, freshly chopped
09 -
1 tbsp plain butter
10 -
1 tsp garlic powder
11 -
1 tsp salt
12 -
Splash of apple cider or broth
13 -
1 pound (450g) peeled raw shrimp, deveined
14 -
1 ½ cups (300g) light cream
15 -
4 large garlic cloves, crushed
# Steps:
01 -
Dry the shrimp with paper towels, then toss with garlic powder, salt, and pepper in a bowl.
02 -
Warm some olive oil over a medium flame and cook the garlic for a couple of minutes, stirring often.
03 -
Stir fry the shrimp for about 2 minutes until they turn pink, then remove them from the skillet using a slotted spoon.
04 -
Pour in a bit of broth or cider, then scrape up those flavorful bits stuck in the pan using a wooden spoon.
05 -
Sauté diced shallots in melted butter for 5 minutes, then add in chopped sun-dried tomatoes and stir for 2 more minutes. Lower the heat after mixing well.
06 -
Pour cream into the pan and combine with the cooked shrimp. Let it simmer lightly for a few minutes. Toss in spinach and stir until the leaves soften.
07 -
Mix the cooked pasta into the sauce, making sure everything is coated. Sprinkle lemon zest and chopped parsley on top before eating.
# Notes and Tips:
01 -
To avoid too much liquid in the pan, always pat your shrimp completely dry before you season them.