How I Make An Easy Weeknight Creamy Shrimp Pasta

By Sip and Feast · 30 min

Ingredients

Instructions

1. Mix the shrimp with the salt, baking soda, sun-dried tomato oil and red pepper flakes, and let it sit for 10 to 15 minutes.
2. Bring a large pot of water with 2 tablespoons of salt per gallon to a boil.
3. Heat a large pan over medium heat with the olive oil. Cook the shrimp 60 to 90 seconds per side until cooked through. Set aside on a plate under foil.
4. Lower the heat to medium-low, add the sliced garlic and cook 1 to 2 minutes until fragrant and golden. Add the sun-dried tomatoes and cook 30 to 60 seconds more.
5. Add the wine, turn the heat to high and scrape the pan bottom with a wooden spoon.
6. Cook the linguine until 1 minute short of al dente, reserving 2 cups of pasta water.
7. When the wine has reduced after 1 to 2 minutes, add the chicken stock, bring to a simmer, then reduce to medium and cook for 3 minutes.
8. Add the cream, spinach and Pecorino Romano and cook 3 to 5 minutes until the sauce bubbles and thickens.
9. Add the pasta and shrimp to the pan and cook until the pasta is al dente, then turn off the heat.
10. Taste and adjust the salt and pepper. If dry, loosen with reserved pasta water a little at a time until creamy.
11. Stir in the basil and serve immediately.

Summarized from Sip and Feast's video. Watch it for the details.

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