Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 10 oz Linguine or Fettuccine pasta
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes, chopped
- 2 cups Fresh baby spinach
- 1 1/2 cups Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Step 1: Prepare the Pasta and Shrimp. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until it reaches al dente texture. While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt, pepper, and a pinch of Italian seasoning. Reserving about half a cup of the pasta water before draining is a pro move to help thin the sauce later if needed.
- Step 2: Sauté and Create the Creamy Sauce. In a large skillet, melt two tablespoons of butter over medium-high heat. Add the shrimp in a single layer and sear for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside. In the same skillet, add the remaining butter and sauté the minced garlic and sun-dried tomatoes for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes, whisking until the sauce thickens slightly.
- Step 3: Combine and Garnish. Lower the heat to medium and add the fresh baby spinach to the sauce, stirring until it begins to wilt. Return the cooked shrimp to the skillet and add the drained pasta. Toss everything together thoroughly so the garlic butter sauce coats every strand. If the sauce is too thick, add a splash of the reserved pasta water. Season with extra salt and pepper to taste. Serve immediately, garnished with fresh parsley and a squeeze of lemon for a bright finish.
- Cook Time: 35 minutes