If you’re a fan of shrimp alfredo, you’ll love this recipe. Aromatic rosemary and piquant sundried tomatoes add a flavorful twist to this classic dish. All it takes is just 25 minutes to prepare this mouth-watering pasta meal that rivals any made in a high-end restaurant.
Creamy Shrimp Linguine with Spinach and Sun-dried Tomatoes
PRE TIME: 10 min
COOKING TIME: 20 min
TOTAL TIME: 30 min
- 1 medium Onion
- 2 cloves Garlic
- 1 pinch Sea Salt [For Linguine Boiling]
- 1 bundle Linguine
- 1 tbsp. Olive Oil
- 6 large Jumbo Shrimp, deveined
- 1 pinch Sea Salt [For the Shrimp]
- 1 tbsp. Butter
- 1 sprig Fresh Rosemary
- 2 tbsp. Sundried Tomatoes, chopped
- 3½ oz. Baby Spinach
- 2/3 cup Heavy Cream
- 1 pinch Sea Salt
- 1 pinch Ground Black Pepper
- 2½ oz. Parmesan Cheese
Finely chop onion and mince garlic.
Bring a large pot of water to a boil, add a pinch of salt and cook linguine for 11-12 minutes, until al dente.
Heat a pan on medium-high heat and add olive oil. Place shrimp in the pan and sear until the bottom turns pink. Season shrimp with salt, flip to the other side, and continue searing until the shrimp is cooked through. Remove and set aside.
In the same pan, melt butter over medium-high heat, and sauté onions and garlic until translucent. Add in rosemary and sun-dried tomatoes, place shrimp back in the pan, then add spinach and cream, heating the ingredients until the cream comes to a boil. Season with a little salt and pepper, grate in some Parmesan cheese, and stir.
Drain linguine in a strainer and toss into the pan to combine it with the sauce and other ingredients. Serve on a plate and top with grated Parmesan.
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