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Quick Notes: This recipe is a take on Tuscan Chicken, but the Shrimp does add quite a bit of it’s own flavor to the sauce. This Garlic Tuscan Shrimp and Linguine is super easy, and fast. Totally doable for any level of cooking comfort.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb linguine
- 4 Roma tomatoes
- two big handfuls of baby spinach (measure with your heart)
- 1 tablespoon minced garlic
- 2 cups heavy whipping cream
- 1 cup shredded parmesan
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Prepare the linguine based on package specifications.Â
- In a large, deep skillet bring the olive oil to temperature over medium heat.Â
- Roughly dice the tomatoes, and chop the spinach. Set aside separately.Â
- Add your shrimp to the skillet. Salt and pepper. You only need to cook the shrimp alone for about 1-2 minutes before adding your tomatoes and garlic. Stir-fry these items together until the shrimp is fully pink and begins to shrink.Â
- Add the heavy cream, and bring it to a boil.Â
- Slowly stir in the parmesan. This should make the sauce thicken. It should be on the thin side, we're not shooting for an alfredo here.Â
- Once the parmesan has melted and incorporated into the sauce, add your chopped spinach and remove from heat. Stir in the spinach and serve over pasta before the spinach has wilted to a pulp.Â
- Top with parmesan.Â
