Ingredients:

  • 8 oz Linguine pasta (or fettuccine)
  • 1 lb Large shrimp (21/25 count), peeled and deveined
  • 4 Tbsp Unsalted butter, divided
  • 4 cloves Garlic, minced
  • 1/4 cup Dry white wine (such as Pinot Grigio) or low-sodium chicken broth
  • 1/2 cup Reserved starchy pasta water
  • 1 cup Heavy cream
  • 1/2 cup Sun-dried tomatoes (oil-packed, drained and sliced)
  • 2 cups Fresh spinach, packed
  • 1/2 cup Freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the linguine according to package directions in salted water until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Pat the shrimp dry and season lightly with salt and pepper. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Sear the shrimp for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside, leaving the fond (browned bits) behind.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the pan. Sauté for 30-60 seconds until fragrant (avoid burning). Deglaze the pan by pouring in the white wine or broth, scraping up any browned bits from the bottom.
  4. Pour in the heavy cream and reserved pasta water. Bring the mixture to a gentle simmer, stirring occasionally. Add the sliced sun-dried tomatoes and packed spinach. Cook until the spinach has wilted completely (about 2 minutes).
  5. Remove the skillet from the heat immediately. Stir in the Parmesan cheese slowly until the sauce is smooth and emulsified. Taste and adjust seasoning with salt and pepper.
  6. Add the drained linguine and the cooked shrimp back into the sauce. Toss gently to fully coat everything. Serve immediately.