Description
A delicious and comforting dish with tender shrimp in a rich, creamy sauce, perfect for a special dinner or cozy night in.
Ingredients
- 2 lbs Shrimp (raw, peeled, and tails removed)
- 4 Tbsp Butter
- 2 Tsp Flour
- 8 Cloves Garlic (minced)
- 2 Cups Heavy Whipping Cream
- ½ Cup Chicken Stock
- 1 Tsp Lemon Juice
- ½ Tsp Italian Seasoning
- ½ Cup Sun-Dried Tomatoes (chopped)
- 1 (8 oz) Spinach
- Salt and Black Pepper
- 8 oz Linguine (cooked to al dente)
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the raw shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Sprinkle the flour into the skillet with the garlic and butter, stirring continuously for about 1 minute until the mixture is smooth.
- Gradually pour in the heavy whipping cream while stirring constantly. Add chicken stock as needed to thin the sauce to desired consistency.
- Stir in the lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Cook for a few minutes until well combined.
- Add the spinach and cook until it wilts, about 2-3 minutes.
- Return the cooked shrimp and linguine to the skillet, stirring until well combined. Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley or grated Parmesan cheese, if desired.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat with a splash of chicken stock to loosen the sauce.