30 Minute Creamy Sun-Dried Tomato Shrimp Linguine
30 Minute Creamy Sun-Dried Tomato Shrimp Linguine is a vibrant and satisfying dish that brings the flavors of Italy to your dinner table. This quick recipe combines succulent shrimp, tangy sun-dried tomatoes, and a rich, creamy sauce over perfectly cooked linguine. Ready in just 30 minutes, it’s perfect for busy weeknights or special occasions, ensuring a delightful meal that pleases every palate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 12 ounces linguine pasta
- 1 pound shrimp (peeled and deveined)
- 1 cup sun-dried tomatoes (jarred in oil, drained)
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
Instructions
- Boil a large pot of salted water. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté shrimp for about 2 minutes per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil if needed, then sauté garlic and sun-dried tomatoes for about 1 minute until fragrant.
- Pour in heavy cream and simmer for 3 minutes until slightly thickened. If too thick, stir in reserved pasta water.
- Add spinach and cooked shrimp back into the skillet along with Parmesan cheese, stirring until combined and heated through.
- Toss in the cooked linguine until well mixed. Serve immediately with additional Parmesan if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 205mg
Keywords: - For added spice, include crushed red pepper flakes. - Substitute shrimp with chicken or tofu for different protein options. - Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.