Creamy Shrimp Pasta (Print Version)
# Ingredients:
01 -
2-3 generous handfuls of baby spinach leaves.
02 -
300g (10½ oz) uncooked linguine.
03 -
450g (1 lb) raw shrimp, deveined.
04 -
1 tablespoon of fresh parsley, finely chopped.
05 -
Zest from one lemon.
06 -
1/4 teaspoon black pepper, ground.
07 -
1 teaspoon of sea salt.
08 -
100g (3½ oz) sun-dried tomatoes, roughly chopped.
09 -
1 shallot, diced fine.
10 -
Splash of stock or cider.
11 -
300ml (1½ cups) light cream.
12 -
4 large cloves of garlic, minced.
13 -
2 tablespoons olive oil.
14 -
1 teaspoon granulated garlic.
15 -
1 tablespoon butter.
# Instructions:
01 -
Dry shrimp using paper towels. Toss them in a bowl with granulated garlic, pepper, and a pinch of salt.
02 -
Grab a large pan, drizzle olive oil, and cook the garlic over medium heat till it smells lovely. Toss in shrimp for a couple of minutes until they change color. Scoop them out.
03 -
Pour in some cider or stock to scrape up the pan's flavors. Stir in butter to melt, toss in diced shallots, and let them soften for 5 minutes. Add sun-dried tomatoes and cook another 2 minutes.
04 -
Turn the heat down, pour in cream, and put the shrimp back in. Warm it gently. Add spinach and stir until it wilts. Adjust seasoning, if needed.
05 -
Mix the cooked pasta with your sauce. Sprinkle lemon zest and top with parsley. Serve right away.
# Notes:
01 -
For best results, serve while the sauce stays rich and creamy.
02 -
If you prefer, swap cider for some stock when deglazing.
03 -
Make sure the pasta is cooked until just firm to bite for perfect texture.