Description
A weeknight showstopper featuring tender shrimp, silky cream, sweet cherry tomatoes, and bright spinach tossed with al dente linguine.
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 generously salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain and set aside.
- Heat a large skillet over medium heat and add the olive oil. When shimmering, arrange the shrimp in a single layer and cook until pink and opaque — about 2–3 minutes per side. Remove shrimp to a plate.
- Reduce the heat slightly. Add the minced garlic to the same skillet and sauté for 30–60 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Let the cream reduce for 2–3 minutes until slightly thickened. Add the halved cherry tomatoes and the spinach, cooking until the spinach wilts and the tomatoes are warmed through.
- Return the shrimp to the skillet, add the cooked linguine and grated Parmesan. Toss everything together and add a splash of reserved pasta water if the sauce needs loosening. Season with salt and pepper to taste.
- Plate immediately and finish with torn fresh basil leaves.
Notes
For best results, dry shrimp before searing and use reserved pasta water to help emulsify the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian