Ingredients
Scale
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper.
- Sear the shrimp for 1–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Sauté the minced garlic until fragrant, about 30 seconds.
- Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften and blister.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan until melted and the sauce is smooth.
- Add the spinach and cook until wilted. If the sauce is too thick, stir in a splash of reserved pasta water to loosen it.
- Return the shrimp to the skillet and add the cooked linguine. Toss everything together to coat the pasta in the sauce. Taste and adjust salt and pepper.
- Plate the linguine and garnish with fresh basil and extra parmesan if desired. Serve hot.
Notes
Don’t overcook the shrimp; remove them as soon as they turn pink. Use full-fat cream for the creamiest sauce. Reserve pasta water to help the sauce cling to the noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian