Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (120ml) dry white wine (e.g., Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese
  • 1/2 teaspoon (2.5ml) Italian seasoning
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 5 ounces (140g) fresh spinach, roughly chopped
  • Salt and pepper to taste
  • 1 pound (450g) linguine pasta
  • Salt for pasta water
  • Fresh basil leaves, chopped, for garnish

Instructions:

  1. Cook linguine according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  2. Toss the shrimp with olive oil, salt, pepper and garlic powder.
  3. Heat olive oil in a large skillet over medium heat. Sauté garlic and sun-dried tomatoes until fragrant (about 1 minute).
  4. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly.
  5. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring to a simmer.
  6. Add the seasoned shrimp to the sauce and cook until pink and cooked through (about 3-5 minutes, depending on size).
  7. Stir in the chopped spinach until wilted (about 1-2 minutes).
  8. Add the drained linguine to the skillet with the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
  9. Serve immediately, garnished with fresh basil. Enjoy your CREAMY TUSCAN SHRIMP LINGUINE!