Creamy Shrimp Linguine with Spinach and Cherry Tomatoes
June 17, 2020
Shrimp linguine is one of the rare recipes that is extremely quick and easy to make while being truly delicious.
You can use any sort of shrimp you want in this recipe, but I really enjoy Argentine red shrimp. They have an amazing seafoody taste that's actually very reminiscent of lobster, and are unbelievably tender and juicy. With that being said, the only shrimp that I wouldn't reccommend for this recipe are pre-cooked shrimp. These are going to be very tough once they're cooked again, and aren't going to hold nearly the same amount of flavor as raw shrimp.
The sauce in this recipe is basically a play on alfredo sauce. Once you've cooked your shrimp in butter and garlic and deglazed with a dry white wine, you're going to remove them and sauté sliced cherry tomatoes in the same garlic butter. This is going to do two things: 1) Bring out the sweet flavors of the cherry tomatoes, and 2) Release some of the moisture and tomato juice into the butter. This creates a sauce that has just a hint of the sweet cherry tomatoes, but is not a tomato sauce.
From there, it's very similar to making an alfredo sauce. Stir heavy cream and Parmesean cheese into your buttery garlic-tomato base, and simmer over low heat for about five minutes, being very careful not to burn the delicate ingredients. It's very important that you grate your own cheese, because the store-bought powdered Parmesan will not melt properly, and you will get big, unmelted clumps of cheese in your sauce. Once the noodles are added, you can add back about a tablespoon or so of the starchy pasta water to bring together the sauce.
When making this recipe, boil your noodles in salted water first. Follow the package instructions to cook to al-dente. While your noodles are cooking, sauté the shrimp. Once these are done, remove them from the pan, add your tomatoes, and then create the sauce. If your noodles finish before the sauce, drain them and toss them in a little bit of olive oil to prevent sticking, but be sure to reserve a tablespoon of the starch water for later. Once the sauce is done, add in the noodles and shrimp, along with the tablespoon of pasta water and baby spinach. Cook for a couple more minutes over low heat until the sauce evenly coats all the noodles and the spinach has wilted, then immediately remove from heat to prevent overcooking.
This recipe goes great with fresh garlic bread or stuffed mushrooms with cream cheese.
Shrimp linguine served in a creamy garlic sauce with cherry tomatoes and spinach
Calories: per serving