Description
This dish features tender shrimp and pasta in a creamy sauce with sun-dried tomatoes. You can prepare this meal in under thirty minutes for a quick dinner.
Ingredients
Scale
- 12 ounces linguine pasta
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cups fresh baby spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil a large pot of water and cook the pasta until tender.
- Heat olive oil in a large skillet over medium heat.
- Season the shrimp with salt and pepper and cook them until pink.
- Remove the shrimp from the skillet and set them aside.
- Add garlic and sun-dried tomatoes to the skillet and cook for one minute.
- Pour in the heavy cream and chicken broth then simmer for three minutes.
- Stir in the parmesan cheese and oregano until the sauce thickens.
- Add the spinach and stir until it wilts.
- Return the shrimp to the skillet and toss with the cooked pasta.
- Serve the dish immediately while hot.
Notes
- Use fresh shrimp for better texture.
- Pat the shrimp dry before cooking to get a good sear.
- Adjust the red pepper flakes to control the heat level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 480
Keywords: shrimp pasta, creamy pasta, quick dinner, marry me shrimp