Shrimp Pasta Linguine (Print Version)
# Ingredients:
01 -
300g (10½ oz) linguine, dried.
02 -
1 teaspoon garlic powder.
03 -
1 teaspoon salt.
04 -
450g (1 lb) raw shrimp, peeled and cleaned.
05 -
1/4 teaspoon black pepper, freshly ground.
06 -
2 tablespoons extra virgin olive oil.
07 -
4 garlic cloves, finely minced.
08 -
100g (3½ oz) sun-dried tomatoes, finely chopped.
09 -
2-3 big handfuls of spinach leaves, fresh.
10 -
1 shallot, diced small.
11 -
1 tablespoon unsalted butter.
12 -
Zest from one lemon.
13 -
2 tablespoons fresh parsley, chopped up.
14 -
Splash of stock or cider.
15 -
300ml (1½ cups) cream (light).
# Instructions:
01 -
Dry the shrimp thoroughly using kitchen paper. Toss them with garlic powder, salt, and a pinch of pepper.
02 -
Warm up olive oil in a pan over medium heat. Sauté garlic until fragrant, then add shrimp and cook 2 minutes until they turn pink. Take the shrimp out with a slotted spoon.
03 -
Pour a bit of stock or cider into the pan to lift up any stuck bits. Melt butter, toss in the shallots and cook 5 minutes. Stir in sun-dried tomatoes and cook 2 extra minutes.
04 -
Lower the flame, mix in the cream, and add the shrimp back in. Let it lightly simmer, then throw in the spinach and stir till it wilts. Adjust seasoning if needed.
05 -
Coat the cooked pasta in the finished sauce. Sprinkle parsley and lemon zest over the top. Serve straight away.
# Notes:
01 -
Enjoy it as soon as it’s ready while the sauce stays creamy.
02 -
Stock works perfectly instead of cider when deglazing.
03 -
Make sure the pasta has a little bite (al dente).