Description
Savor this quick, creamy linguine dish featuring succulent shrimp and vibrant sun-dried tomatoes—perfect for busy weeknights or impressing guests.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Toss in minced garlic and sauté for about one minute until fragrant.
- Add shrimp to the skillet, cooking for approximately three minutes on each side until pink and opaque. Season with salt and pepper.
- Stir in chopped sun-dried tomatoes, cooking for two minutes. Pour in heavy cream and bring to a gentle simmer while stirring continuously until thickened.
- Add cooked linguine to the skillet, tossing gently until coated in the sauce. Sprinkle grated Parmesan cheese over the top and mix until melted.
- Transfer to plates or bowls, garnishing with additional Parmesan cheese or fresh herbs if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 220mg
Keywords: For added flavor, consider adding crushed red pepper flakes. Swap shrimp for chicken or use zucchini noodles for a different twist. Store leftovers in an airtight container for up to three days; reheat gently on low heat with a splash of cream.