Description
A delightful dish of shrimp in a creamy sauce with fresh vegetables, perfect for quick weeknight dinners or special occasions.
Ingredients
- 8 ounces linguine
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the linguine according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.
- Reduce the heat to low and pour in the heavy cream; stir well.
- Add the cooked linguine and Parmesan cheese; mix until everything is combined and heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
Use fresh shrimp for the best taste and texture. For a lighter version, substitute half-and-half for heavy cream.