Description
A delicious blend of shrimp, creamy sauce, and fresh spinach, perfect for weeknights or special occasions.
Ingredients
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 3 cups spinach
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the linguine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.
- Stir in sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese, mixing until melted and the sauce thickens.
- Combine the cooked linguine with the sauce, tossing to coat.
- Season with salt and pepper to taste, and serve immediately.
Notes
Recommended to serve warm with extra grated Parmesan and black pepper. Pairs well with garlic bread and salad.