Sun-dried Tomato Shrimp Linguine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16oz Barilla linguine1 T olive oil16 oz shrimp, peeled, deveined, with tails removed3 cloves garlic, minced6 oz Sun-Dried Tomatoes: Julienne Cut in Olive Oil & Herbs (Bella Sun Lucí) 1 tbsp Balsamic Vinegar2 tbsp Basil (fresh or dried)˝ c low sodium chicken broth1 c heavy cream˝ c Parmesan cheese, shredded2 cup Spinach, fresh
Before you make the shrimp and sauce, get your pasta started and cook per package directions.
1. Heat the shrimp in olive oil until it's pink. Set shrimp aside and cover with foil to keep warm while you cook the sauce.
2. To the pan (you should still have plenty of oil left), add garlic and sun-dried tomatoes. Stir them around a little bit until the garlic turns a light brown color, then add the balsamic vinegar, basil, and chicken broth. Turn the heat up a little and let the sauce reduce down. You'll know it's the right consistency when the bubbles that occur become bigger and look large and a little foamy.
3. Add the heavy cream and stir everything together, letting it come to a slow simmer. You can turn the heat back down at this point. After a couple of minutes, add the Parmesan cheese and stir well. Make sure it doesn't stick to the bottom of the skillet and that it melts completely. Add the spinach and toss it with the sauce until the spinach wilts.
4. Once the spinach has wilted, put the shrimp back in the sauce to warm it back up, then serve with the pasta and a giant piece of crusty bread.
Serving Size: Makes 6 1-cup servings
1. Heat the shrimp in olive oil until it's pink. Set shrimp aside and cover with foil to keep warm while you cook the sauce.
2. To the pan (you should still have plenty of oil left), add garlic and sun-dried tomatoes. Stir them around a little bit until the garlic turns a light brown color, then add the balsamic vinegar, basil, and chicken broth. Turn the heat up a little and let the sauce reduce down. You'll know it's the right consistency when the bubbles that occur become bigger and look large and a little foamy.
3. Add the heavy cream and stir everything together, letting it come to a slow simmer. You can turn the heat back down at this point. After a couple of minutes, add the Parmesan cheese and stir well. Make sure it doesn't stick to the bottom of the skillet and that it melts completely. Add the spinach and toss it with the sauce until the spinach wilts.
4. Once the spinach has wilted, put the shrimp back in the sauce to warm it back up, then serve with the pasta and a giant piece of crusty bread.
Serving Size: Makes 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 490.0
- Total Fat: 22.3 g
- Cholesterol: 131.8 mg
- Sodium: 267.6 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 3.3 g
- Protein: 23.3 g
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