Description
A delightful creamy shrimp linguine featuring linguine pasta, succulent shrimp, cherry tomatoes, and fresh spinach, perfect for busy weeknights or special occasions.
Ingredients
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream, and bring to a simmer. Stir in the cherry tomatoes and spinach.
- Once the spinach wilts, add the Parmesan cheese and stir until melted.
- Return the shrimp to the skillet and toss to coat in the sauce.
- Add the cooked linguine and mix until well combined. Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
Use fresh shrimp for the best flavor. You can substitute shrimp with grilled chicken or sautéed scallops if preferred.
