Creamy Tuscan Shrimp Pasta
| | Creamy Tuscan Shrimp Pasta |
Ingredients
- 1 1/2pounds large shrimp, raw, deveined, tail removed
- 1teaspoon kosher salt
- 1/2teaspoon black pepper
- 2tablespoons vegetable oil
For the Tuscan Sauce:
- 2tablespoons unsalted butter
- 1 small shallot, diced(about ¼ cup)
- 1/4cup sun-dried tomatoes, softened in hot water drained, chopped fine
- 1teaspoon all-purpose flour
- 1tablespoon garlic, minced(4-5 cloves)
- 1 1/2cup heavy whipping cream, room temperature
- 1/2cup parmesan cheese, grated, plus more for garnish
- 1 1/2cups cherry tomatoes, halved
- 2cups baby spinach
- zest of 1/2 lemon
- 2teaspoon lemon juice
- salt to taste
- 1tablespoon fresh parsley, finely chopped for garnish
- 1 TBSP fresh parsleyfinely chopped for garnish
Instructions
- Fill a large pot with water and 2 teaspoons of salt. Bring to a boil and then add linguine, cooking to al dente, about 10 minutes. Drain but do not rinse and set aside. Season shrimp evenly with salt and pepper. To a large skillet over medium-high heat, add oil. Once hot, add shrimp and cook about 2-3 minutes per side. Transfer the cooked shrimp to a plate and tent to keep warm. Set aside. Reduce heat to medium and add butter. Once melted, add shallots and sun-dried tomatoes. Cook until the shallots are softened (4-5 minutes). Add garlic and cook for 1 more minute. Sprinkle flour over the top and stir to combine. Add heavy cream, parmesan cheese, and cherry tomatoes. Stir to combine, scraping up the browned bits from the bottom of the pan as you go. Add spinach and stir to combine. Cook for 2-3 more minutes, or until the spinach is wilted. Add the shrimp and linguine to the skillet. Reduce heat to low. Simmer until the cheese is fully melted and the sauce has thickened slightly, about 2-3 minutes. Zest half of a lemon and 2 teaspoons of lemon juice to the skillet and gently stir to combine. Salt to taste if necessary. Serve immediately garnished with finely chopped parsley.