Ingredients

The following ingredients have 4 Servings
  • 450 g (1 lb) deveined raw shrimp
  • 1 tsp salt
  • 1 tsp garlic granules
  • 1/4 tsp ground black pepper
  • 2 tbsp olive oil
  • 4 large garlic cloves (minced)
  • Splash cider or stock
  • 1 tbsp butter
  • 1 shallot (finely diced)
  • 100 g (3 ½ oz) sun-dried tomatoes (chopped)
  • 300 ml (1 ½ cups) single cream
  • 2-3 large handfuls baby spinach
  • Zest of 1 lemon
  • 2 tbsp chopped fresh parsley
  • 300 g (10 ½ oz) dried linguine (cooked till al dente)

Instruction

  • Pat the shrimp dry with kitchen paper, place in a bowl and add the salt, pepper and garlic granules. Stir to combine.
  • Heat the olive oil in a large pan and fry the garlic over medium-low heat for a couple of minutes.
  • Add the shrimp and stir for 2 minutes until the shrimp turns pink. Use a large slotted spoon to remove from the pan.
  • Add a splash of cider or stock to deglaze the pan, scraping any browned bits with a wooden spoon.
  • Add the butter and melt over medium heat. Sauté the shallot for 5 minutes and then add the sun-dried tomatoes. Cook for a further 2 minutes then lower the heat.
  • Stir in the cream, add the shrimp and bring to a gentle simmer for a couple of minutes.
  • Add the spinach, stirring it in until it wilts.
  • Taste and season with salt and pepper.
  • Stir in the cooked pasta so that it is coated in the sauce.
  • Add the lemon zest and chopped parsley and serve immediately.