Sun-dried Tomato Shrimp Linguine
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sun-dried Tomato Shrimp Linguine calories by ingredient
Introduction
Delicious seafood and pasta from pantry to table in 15 minutes. Delicious seafood and pasta from pantry to table in 15 minutes.Number of Servings: 8
Ingredients
-
16oz Barilla linguine
1 T olive oil
16 oz shrimp, peeled, deveined, with tails removed
3 cloves garlic, minced
6 oz Sun-Dried Tomatoes: Julienne Cut in Olive Oil & Herbs (Bella Sun Lucí)
1 tbsp Balsamic Vinegar
2 tbsp Basil (fresh or dried)
˝ c low sodium chicken broth
1 c heavy cream
˝ c Parmesan cheese, shredded
2 cup Spinach, fresh
Tips
Try the following variations:
- chicken instead of shrimp
- sliced mushrooms
- diced red, green, or yellow bell peppers
- chopped asparagus
- lightly bread the shrimp with Panko or Italian bread crumbs before cooking
OH!! And a tip for leftovers (hey, ANYTHING is possible): when you store them, mix the sauce right in with the pasta. Then, when you go to heat it up, add a little cream to revive the sauce. It's almost better the next day.
Directions
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