Ingredients:

  • 1 lb (450g) linguine or fettuccine
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) salt
  • 2 tbsp (30ml) sun-dried tomato oil
  • 2 tbsp (28g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1/2 cup (75g) sun-dried tomatoes, thinly sliced
  • 1 cup (240ml) heavy cream
  • 3 cups (90g) fresh baby spinach
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (2g) Italian seasoning
  • 1/4 tsp (1.5g) red pepper flakes
  • 1/2 lemon, juiced

Instructions:

  1. Boil the pasta. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Crucial: Reserve 1 cup (240ml) of the starchy pasta water before draining the rest.
  2. Dry the shrimp. Pat the shrimp completely dry with paper towels. This is where most people mess up, but it's how you get that golden crust.
  3. Sear the protein. Heat the sun dried tomato oil in your 12 inch skillet over medium high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until golden brown and opaque. Move them to a plate immediately.
  4. Sauté aromatics. Lower the heat to medium and melt the butter in the same skillet. Stir in the minced garlic and sliced sun dried tomatoes. Sauté for 1 minute until the garlic smells fragrant.
  5. Simmer the cream. Pour in the heavy cream, Italian seasoning, and red pepper flakes. Let it simmer for 3-4 minutes until the sauce thickens slightly.
  6. Wilt the greens. Stir in the Parmesan cheese and fresh baby spinach. Keep stirring until the leaves have wilted into the sauce.
  7. Combine everything. Return the seared shrimp and cooked pasta to the pan. Toss gently. If the sauce looks too thick, add a splash of that reserved pasta water to make it silky.
  8. The final touch. Stir in the fresh lemon juice just before serving. This brightens the whole dish and cuts through the richness of the cream.