Description
This deliciously easy restaurant-worthy dinner comes together in only 20 minutes!
Ingredients
Scale
1 package pasta (16 oz)
1 lb large shrimp, peeled and deveined (defrosted if frozen)
neutral oil (to cook)
1/4 tsp sea salt (more as needed for pasta and shrimp)
cracked black pepper (as needed)
1 shallot (minced)
4 whole garlic cloves (minced)
1/2 lemon (juiced)
1/3 cup oil packed sun dried tomatoes (sliced thin)
2 tbsp flour (gluten-free as needed; see notes for options)
1 cup heavy cream (or half and half)
1/3 cup grated parmesan cheese
2 cup baby spinach
chopped parsley (to serve)
Instructions
- Cook pasta until al dente in salted water according to package directions. Reserve 1 cup cooking water.
- Remove shrimp from any packaging and pat very dry. Place on a plate and season all over with sea salt and cracked pepper.
- Heat enough oil to cover the bottom of a pan (about 1 tbsp) to medium in a large high-sided skillet (all but the pasta is cooked in one pan).
- Add shrimp and cook until lightly golden and opaque, 1-2 minutes per side. Remove and set aside.
- To the same pan, add shallot and cook until translucent. Stir in garlic and cook an additional 20-30 seconds. Deglaze with lemon juice, scraping any browned bits off the bottom. Stir in sun dried tomatoes.
- Sprinkle flour (if using) over top, stir for about 30 seconds to toast.
- Whisk in 1/2 cup pasta cooking water (save other half for later). Once thickened and simmering, whisk in cream or half and half.
- Let mixture thicken slightly and whisk in parmesan and salt.Stir in baby spinach until just wilted. If mixture has reduced too much, whisk in an additional 1/4 cup pasta water.
- Stir in pasta and shrimp. Serve with chopped parsley and additional grated parmesan cheese.