Ingredients
- 1 lb linguine pasta
- 2 tablespoons olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, for garnish (optional)
Instructions
- Cook the linguine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, add garlic and cook for about 30 seconds until fragrant.
- Add chopped sun-dried tomatoes and cook for 1-2 minutes.
- Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes to slightly thicken.
- Stir in chopped spinach, Parmesan cheese, and Italian seasoning. Cook until spinach wilts and cheese melts.
- Return shrimp to the skillet and toss to combine with the sauce.
- Add cooked linguine and toss until well coated in the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh parsley and serve immediately.
Notes
- Use frozen shrimp if fresh isn’t available—just thaw before cooking.
- Substitute half-and-half for a lighter sauce, though it may be thinner.
- Gluten-free pasta can be used to make this dish gluten-free.
- Red pepper flakes can be added for a spicier version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 215mg
