Tuscan Shrimp

Garlic shrimp in creamy parmesan sauce with sun dried tomatoes, spinach and herbs

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Italian

Servings people

Calories 662 kcal

Bring a large pot of water to boil, then add the linguine, and cook to package instructions while you prepare the rest of the meal. When done, remove to a colander and set aside. Do this first because it will take longer to cook the pasta than it will take to cook the rest of the meal.
6 ounce linguini pasta
Heat a large skillet over medium-high heat. Melt the butter and fry the garlic for a minute until fragrant. Add the shrimp, and fry for a couple of minutes on each side just until pink. Transfer to a bowl and set aside.
1 tbsp salted butter, 3 clove garlic, 1/2 pound shrimp
Add the onion and sun dried tomatoes to the garlic butter and cook until tender.
1/4 cup yellow onion, 2 1/2 ounce sun dried tomatoes
Add the white wine, and allow it to reduce by half while scraping up any bits in the bottom of the pan.
1/2 cup white wine
Reduce heat to medium-low. Add the half & half and bring to a low simmer, stirring occasionally. Season with salt and pepper to your liking.
1 cup half & half, 1/4 tsp salt, 1/4 tsp black pepper
Add the spinach leaves, allowing them to wilt in the sauce. Add the parmesan cheese, and simmer for a minute more to melt.
1 1/2 cup baby spinach leaves, 1/2 cup Parmesan cheese
Return the shrimp to the pan. Sprinkle with the herbs, and stir everything together.
1/4 tsp fresh oregano, 1/4 tsp fresh basil, 1/4 tsp fresh thyme, 1/4 tsp fresh rosemary, 1/2 tbsp fresh parsley
Serve over cooked linguine.