Tuscan-Style Jumbo Shrimp Linguine
Juicy shrimp, spinach, and sun-dried tomatoes are tossed with linguine in a creamy Parmesan sauce for a rich Italian pasta that's full of fresh flavor.
Ingredients
- ½ lb linguine
- 1 lb large shrimp, cleaned and deveined
- 4 cups chopped spinach
- 1 cup sun-dried tomatoes, chopped
- 1 cup grated Parmesan cheese
- 1 cup heavy whipping cream
- 1 cup chicken stock
- 2 tbsp chopped garlic
- ½ cup chopped onion
- 1 tbsp each: chopped Italian parsley, and basil
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Cook the linguine according to package directions. Reserve 2 cups of the pasta water before draining.
- In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic and sauté until tender and just beginning to brown.
- Pour in the heavy cream, chicken stock, 1 cup of the reserved pasta water, and Parmesan cheese. Stir well and simmer for about 10 minutes, until the sauce thickens.
- Add the chopped spinach and sun-dried tomatoes. Continue simmering for another 10–15 minutes.
- Add the shrimp during the last 5 minutes of cooking, stirring occasionally, until the shrimp are pink and cooked through.
- Toss the cooked linguine with the sauce, adding more reserved pasta water if needed to loosen.
- Top with additional Parmesan cheese and a sprinkle of fresh herbs.