Description
A delightful Italian dish featuring shrimp in a creamy sauce served over al dente linguine.
Ingredients
- 2 lbs Shrimp (raw, peeled and tails removed)
- 4 Tbsp Butter
- 2 Tsp Flour
- 8 Cloves Garlic (minced)
- 2 Cups Heavy Whipping Cream
- ½ Cup Chicken Stock (to thin out the sauce if too thick)
- 1 Tsp Lemon Juice
- ½ Tsp Italian Seasoning
- ½ Cup Sun-Dried Tomatoes (chopped)
- 1 (8 oz) Spinach
- Salt and Black Pepper
- 8 oz Linguine (cooked to al dente)
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Instructions
- 1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the raw shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- 2. In the same skillet, add remaining 2 tablespoons of butter. Once melted, add minced garlic and sauté until fragrant, about 1-2 minutes.
- 3. Sprinkle flour into the skillet with garlic and butter. Stir continuously for about 1 minute until smooth.
- 4. Gradually pour in heavy whipping cream while stirring constantly. If sauce is too thick, add chicken stock until desired consistency.
- 5. Stir in lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Cook for a few minutes until well combined.
- 6. Add spinach and cook until it wilts, about 2-3 minutes.
- 7. Return cooked shrimp and linguine to skillet and stir until well combined. Season with salt and black pepper.
- 8. Serve in bowls immediately, optionally garnished with parsley or Parmesan.