Description
A quick and indulgent weeknight pasta dish featuring shrimp in a creamy garlic-parmesan sauce with cherry tomatoes and spinach.
Ingredients
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach (packed)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1/2 cup pasta water, then drain and set aside.
- Heat a large skillet over medium heat. Add the olive oil. When shimmering, add the shrimp in a single layer. Cook until pink and opaque, about 2–3 minutes per side. Transfer shrimp to a plate.
- Lower heat slightly and add the minced garlic to the skillet. Sauté for about 30–60 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir and let it reduce for 2–3 minutes to slightly thicken. Add the halved cherry tomatoes and spinach, cooking until the spinach wilts and the tomatoes warm through.
- Return the shrimp to the skillet. Add the cooked linguine and grated Parmesan. Toss together, adding reserved pasta water if needed. Season with salt and pepper.
- Plate hot and garnish with fresh basil leaves.
Notes
If using frozen shrimp, thaw and pat dry before cooking. You can substitute half-and-half for cream, but it will result in a thinner sauce. Use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian