Description
A rich and indulgent pasta dish featuring succulent shrimp enveloped in a luscious creamy sauce, with a surprise burst of flavor from sun-dried tomatoes and a hint of lemon.
Ingredients
Scale
For the Crust:
- 8 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken broth
- 1 tsp red pepper flakes (optional)
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- While pasta cooks, season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink. Remove and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Reduce heat to medium-low. Pour in heavy cream, chicken broth, and lemon juice. Stir in Parmesan cheese until melted and smooth. Add red pepper flakes and lemon zest. Season with salt and pepper.
- Add cooked linguine and shrimp back to the skillet. Toss to coat in the sauce, adding reserved pasta water a little at a time if needed for consistency.
- Serve immediately, garnished with fresh parsley.
Notes
You can customize the seasonings to taste. For extra flavor, add a splash of white wine with the broth.