Description
A rich and creamy pasta dish featuring tender shrimp in a flavorful Tuscan-inspired sauce.
Ingredients
- 1 pound linguine
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Cook linguine according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add minced garlic and red pepper flakes to the same skillet. Cook for 30 seconds until fragrant.
- Pour in diced tomatoes (with juice) and heavy cream. Bring to a simmer.
- Stir in Parmesan cheese until melted and sauce thickens.
- Add spinach and cook until wilted, about 2 minutes.
- Return shrimp to the skillet. Add cooked linguine and toss to combine. Add reserved pasta water as needed to reach desired consistency.
- Season with salt and black pepper to taste. Serve immediately.
Notes
- For a spicier dish, add more red pepper flakes.
- You can substitute chicken or other seafood for shrimp.
- Add sun-dried tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American