30-Minute Shrimp Linguine Pasta
Sautéed Shrimp in a white wine garlic sauce with sun dried tomatoes and spinach!
Ingredients
- 1 lb. Shrimp Peeled and Deveined
- 1 tsp Salt, Pepper, Garlic Powder, and Red Pepper Flakes
- 3 Tbsp Butter
- 3 Tbsp Olive Oil
- 1/2 Shallot Diced
- 1/4 Cup Sun Dried Tomatoes
- 4 Garlic Cloves Chopped
- 1 Cup White Wine Dry (Not Sweet)
- 1 Cup Chicken Stock
- 1 lb Linguine
- 1 Cup Spinach Chopped
- 1 Cup Parmesan Shredded
- Chopped Parsley Optional
Instructions
- In a large pot, cook your pasta according to the package. Make sure to add salt to your pasta water.
- In another large pot over medium heat, add 1 tablespoon each of butter and olive oil. Add your shrimp. Season with salt, pepper, garlic powder, and red pepper flakes. Cook for 3-4 minutes or until your shrimp are pink. Remove and set aside.
- Add 2 tablespoons each of butter and olive oil. Add shallots and sun-dried tomatoes. Cook till softened, 3-4 minutes. Add chopped garlic and cook for another minute.
- Add your white wine and chicken stock. Bring to a simmer and let it reduce to half its size. This will take about 10-15 minutes.
- Once your sauce has reduced, add cooked pasta, shrimp, and chopped spinach.
- Toss for a minute. Spinach will cook down in this time.
- Turn your heat off. Top with fresh parmesan. Taste and adjust seasoning.
- Enjoy!
Notes
- If you do not have white wine, you can use chicken stock.
- If you do not have chicken stock, you can use water. If using water, taste and adjust seasoning.