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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

  1. Cook pasta until al dente in salted water according to package directions. Reserve 1 cup cooking water.
  2. Remove shrimp from any packaging and pat very dry. Place on a plate and season all over with sea salt and cracked pepper.
  3. ​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).
  4. ​Add shrimp and cook until lightly golden and opaque, 1-2 minutes per side. Remove and set aside.
  5. ​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.
  6. Sprinkle flour (if using) over top, stir for about 30 seconds to toast.
  7. Whisk in 1/2 cup pasta cooking water (save other half for later). Once thickened and simmering, whisk in cream or half and half.
  8. 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.
  9. Stir in pasta and shrimp. Serve with chopped parsley and additional grated parmesan cheese.