Description
Elevate your weeknight dinners with this 30-minute creamy shrimp linguine, featuring succulent shrimp and a rich sun-dried tomato sauce that promises gourmet delight.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8 minutes. Drain and reserve some pasta water for later.
- 2. Sauté the Shrimp: In a large skillet over medium heat, add olive oil. Once hot, add the shrimp and sauté for about 3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- 3. Make the Sauce: In the same skillet, add minced garlic and sun-dried tomatoes, stirring until fragrant (about 1 minute). Pour in the heavy cream, allowing it to simmer gently.
- 4. Combine Everything: Return the shrimp to the skillet along with cooked linguine. Stir until well combined and heated through. If needed, gradually add reserved pasta water to reach desired consistency.
- 5. Finish with Cheese: Sprinkle grated Parmesan cheese over the mixture and stir until melted into the sauce. Season with salt and pepper to taste.
- 6. Serve with Style: Transfer to plates or bowls, garnish with fresh basil leaves, and enjoy your delightful meal!
Nutrition
- Serving Size: 1 plate (340g)
- Calories: 560
- Sugar: 4g
- Sodium: 400mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 180mg
Keywords: Feel free to substitute shrimp with chicken or your favorite vegetables. For a lighter version, use half-and-half instead of heavy cream. Store leftovers in an airtight container for up to three days.