Description
Indulge in a quick and delightful creamy sun-dried tomato shrimp linguine, ready in just 30 minutes. This dish is bursting with flavor and a perfect weeknight meal.
Ingredients
Scale
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes, packed in oil
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for garnishing
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- 1. Boil the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8 minutes. Drain and save some pasta water.
- 2. Sauté the Shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, seasoning with salt and pepper. Cook until pink and opaque, about 2-3 minutes per side.
- 3. Infuse with Garlic: Stir in minced garlic and sun-dried tomatoes into the skillet with shrimp. Cook until fragrant, about 1 minute.
- 4. Create the Sauce: Pour in heavy cream while stirring gently. Let it simmer for about 5 minutes until slightly thickened.
- 5. Combine Pasta with Sauce: Add the drained linguine directly into the skillet with the creamy mixture. Toss well to coat, adding reserved pasta water if needed for consistency.
- 6. Finish & Serve: Sprinkle grated Parmesan cheese on top before serving for an extra cheesy touch. Plate your dish and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 570
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 260mg
Keywords: - For a twist, substitute shrimp with chicken or add vegetables like zucchini. - A pinch of red pepper flakes can add a nice kick. - Store leftovers in an airtight container for up to three days; reheat with a splash of cream or broth.