Creamy Tuscan Shrimp Pasta

Ingredients

• 12 oz linguine
• 1¼ lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 clove garlic, minced
• ½ cup sun-dried tomatoes, packed in oil, drained and chopped
• 1½ cup heavy cream
• ½ cup chicken broth
• ½ cup Parmesan cheese, grated
• 5 oz fresh spinach
• ½ tsp red pepper flakes (optional)
• ¾ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
3. To the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
5. Stir in grated Parmesan cheese, red pepper flakes (if using), salt, and black pepper. Continue to simmer for 1-2 minutes until cheese is melted and sauce is smooth.
6. Add fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Return cooked shrimp to the skillet.
7. Add the cooked linguine to the skillet and toss to coat everything in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
8. Serve immediately, garnished with fresh chopped parsley if desired.