Description
Discover how to make delicious Shrimp Pasta with Sun Dried Tomatoes at home with this easy recipe. Perfect for a quick and flavorful meal!
Ingredients
- 1 1/4 pounds (567 g) shrimp U31-40 count, cleaned and deveined
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) baking soda
- 3 tablespoons (45 ml) vegetable oil
- 1/2 teaspoon (3 ml) crushed hot red pepper flakes
- 1 pound (454 g) linguine
- 1 cup (240 ml) oil-packed sun-dried tomatoes, drained, cut into strips
- 3 tablespoons (45 ml) extra virgin olive oil
- 8 cloves garlic, sliced
- 1/2 cup (120 ml) fruit juice (apple, grape, etc)
- 3/4 cup (180 ml) low-sodium chicken stock
- 3/4 cup (180 ml) heavy cream
- 10 ounces (283 g) baby spinach
- 1/2 cup (120 ml) grated cheese (e.g., Parmesan)
- 1/4 packed cup basil leaves
- Salt and pepper to taste
- 2 cups (480 ml) reserved pasta water (will most likely not need all of it)
Instructions
- Combine all the elements in a bowl and let them rest for about 10-15 minutes before cooking in a pan.
- Fill a large pot with water, add salt (2 tablespoons per gallon), and bring it to a boil.
- Warm a large skillet over medium heat, then pour in the extra virgin olive oil. When it is hot, place the shrimp in the skillet and cook for 60-90 seconds on each side until fully cooked. Transfer the shrimp to a plate and cover with foil to keep them warm.
- Lower the heat to medium-low and add the garlic to the skillet. Cook until it becomes fragrant and golden, roughly 1-2 minutes. Then, add the sun-dried tomatoes and cook for another 30-60 seconds. Pour in the fruit juice and increase the heat to high. Use a wooden spoon to scrape the bottom of the skillet and lift any browned bits.
- Now, cook the pasta, making sure to stop when it is just shy of al dente. Remember to reserve 2 cups of pasta water.
- After 1-2 minutes and once the fruit juice has reduced, pour in the chicken stock and let it simmer. Lower the heat to medium and let it cook for 3 minutes.
- Stir in the cream, spinach, and grated cheese, cooking until the sauce starts to bubble and thicken, approximately 3-5 minutes.
- Add the pasta and shrimp back into the skillet. Cook until the pasta reaches al dente, then turn off the heat. Taste and adjust seasoning with salt and pepper. If the pasta seems dry, gradually add the reserved pasta water until the sauce is creamy again.
- Finally, incorporate the basil leaves and serve right away. Enjoy your meal!
Notes
- Consider using whole wheat linguine for a healthier option with added fiber and nutrients.
- Ensure the shrimp is properly deveined to prevent any grittiness in the dish.
- To spice things up, increase crushed red pepper flakes or add a pinch of cayenne pepper to the sauce.
