Ingredients
- 450 g (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
- 100 g (3 ½ oz) sun-dried tomatoes chopped
- 300 ml (1 ½ cups) single cream
- 2-3 large handfuls baby spinach
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 300 g (10 ½ oz) dried linguine cooked till al dente
Instructions
- Prepare the shrimp: Pat the shrimp dry with a paper towel—this helps them get that lovely golden sear. Toss them in a bowl with salt, garlic granules, and black pepper. (Pro tip: don’t overcrowd the pan when cooking shrimp or they’ll steam instead of sear.)
- Sauté the garlic: Heat your olive oil in a large pan over medium-low heat. Add the minced garlic and let it sizzle for a minute or two until fragrant but not browned. You want the garlic soft and sweet, not bitter.
- Cook the shrimp: Add the shrimp to the pan in a single layer and cook for about 2 minutes, turning once, until they’re pink and opaque. Remove them with a slotted spoon so they don’t overcook (they’ll go back into the sauce later).
- Deglaze the pan: Now for the fun part! Add a splash of cider or stock to the pan and scrape up any browned bits from the bottom. This step adds a ton of flavor, so don’t skip it!
- Make the sauce: Add a tablespoon of butter and sauté the shallots until they’re soft and golden. Stir in the sun-dried tomatoes and cook for another couple of minutes. Lower the heat and pour in the cream, stirring until everything is combined. Add the shrimp back into the pan and let it simmer gently for a minute or two—just enough to warm through.
- Finish with greens and lemon: Add a few big handfuls of baby spinach and stir until wilted. Taste and adjust the seasoning with salt and pepper. Finally, toss in the cooked linguine, making sure the pasta is fully coated in the creamy sauce. Sprinkle the lemon zest and fresh parsley over the top and give it one last stir.
Notes
How to serve it up in style
This pasta is so rich and creamy that it doesn’t need much in terms of sides, but I love serving it with a simple green salad tossed with a lemon vinaigrette. For a little extra flair, you can sprinkle some grated Parmesan on top or add a few toasted pine nuts for crunch. If you’re feeling fancy, serve it in shallow bowls and garnish with extra parsley and a wedge of lemon on the side.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner