Ingredients
• 12 oz (340g) linguine
• 1 lb (455g) peeled and deveined shrimp, tails removed
• 3 tbsp (45ml) olive oil
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese
• 1/2 cup (80g) sun-dried tomatoes, chopped
• 1 tsp (5ml) dried basil
• 1/2 tsp (2.5ml) red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
Instructions
- Boil the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions, about 8-10 minutes, until al dente. Drain and set aside.
- Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they are just opaque and cooked through. Remove the shrimp from the skillet and set aside.
- Make the Creamy Sauce: In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Pour in the heavy cream and whisk in the Parmesan cheese. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the cheese has melted and the sauce has thickened slightly.
- Combine the Dish: Add the cooked linguine, shrimp, sun-dried tomatoes, dried basil, and red pepper flakes (if using) to the skillet with the creamy sauce. Gently toss the ingredients together until they are evenly coated. Season with salt and freshly ground black pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Simple, 30-Minute Creamy Tuscan Shrimp Linguine