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Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- For the Shrimp and Marinade:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- For the Pasta:
- 12 oz (340g) linguine
- 1 tablespoon salt (for pasta water)
- For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1 cup heavy cream
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 2 cups baby spinach leaves
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- For Garnish:
- Freshly grated Parmesan cheese
- Fresh basil leaves
- Lemon wedges
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Instructions
- Marinate the Shrimp:
- In a medium bowl, combine olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice.
- Add the peeled and deveined shrimp to the bowl and toss until they are well-coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
- Cook the Pasta:
- Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a boil over high heat.
- Once boiling, add the linguine and cook according to the package instructions until al dente, typically about 9-11 minutes.
- Reserve 1 cup of pasta water, then drain the linguine and set aside.
- Cook the Shrimp:
- In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.
- Add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque.
- Remove the shrimp from the skillet and set aside. Cover to keep warm.
- Prepare the Sauce:
- In the same skillet, add 2 tablespoons of butter and 2 tablespoons of olive oil. Allow the butter to melt completely.
- Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
- Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the heavy cream and half-and-half, stirring to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and Finish:
- Gradually stir in the grated Parmesan cheese until it melts into the sauce.
- Add the Italian seasoning and red pepper flakes, if using. Adjust the seasoning with salt and pepper to taste.
- Add the baby spinach leaves to the sauce. Cook for another 2 minutes until the spinach wilts.
- Return the cooked shrimp to the skillet, stirring to coat them in the creamy sauce.
- Add the cooked linguine to the skillet, tossing everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
- Serve:
- Divide the creamy Tuscan shrimp linguine among serving plates.
- Garnish with freshly grated Parmesan cheese and chopped fresh basil leaves.
- Serve with lemon wedges on the side for an extra burst of freshness.
Tips and Variations
- Substitute Proteins: You can use chicken breast or scallops instead of shrimp if you prefer.
- Vegetarian Option: Omit the shrimp and add more vegetables like mushrooms, bell peppers, or zucchini.
- Wine Addition: For an extra layer of flavor, deglaze the pan with 1/4 cup of white wine after sautéing the onions and garlic, before adding the cream.
- Gluten-Free Option: Use gluten-free linguine or another gluten-free pasta variety.
- Spicy Kick: If you enjoy a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce.
Enjoy your delicious and indulgent Creamy Tuscan Shrimp Linguine!