Description
Indulge in a rich and creamy linguine dish featuring succulent shrimp and vibrant sun-dried tomatoes, all ready in just 30 minutes!
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 cup heavy cream (or half-and-half)
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 3 tbsp butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve about one cup of pasta water before draining.
- Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add shrimp and season with salt and pepper. Cook until shrimp turn pink and opaque, about 3 minutes per side. Remove from skillet and set aside.
- Create the Sauce: In the same skillet, add another tablespoon of butter along with minced garlic. Sauté until fragrant, about 1 minute. Pour in heavy cream and stir in sun-dried tomatoes along with Italian seasoning.
- Combine Ingredients: Slowly mix in Parmesan cheese until melted and smooth. If necessary, add reserved pasta water to achieve desired consistency.
- Toss Linguine: Add drained linguine back into the skillet along with sautéed shrimp. Toss gently to coat each strand of pasta in sauce.
- Serve Up: Transfer your creamy masterpiece onto plates or bowls. Garnish with extra Parmesan or fresh basil if desired before serving.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 200mg
Keywords: For a lighter option, substitute heavy cream with half-and-half. Feel free to customize by adding vegetables like spinach or zucchini. Store leftovers in an airtight container for up to three days; reheat gently on low heat.