Ingredients:

  • 12 oz Linguine or Fettuccine (dry pasta)
  • 1 lb Large Shrimp (peeled, deveined)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 small Shallot (finely minced)
  • 4 cloves Garlic (minced finely)
  • 1/2 cup Sun-Dried Tomatoes (drained, oil reserved)
  • 1/2 cup Dry White Wine (such as Pinot Grigio, optional)
  • 1/2 cup Low Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 cup Freshly grated Parmesan Cheese
  • 5 oz bag Fresh baby Spinach
  • 1/2 tsp Red Pepper Flakes
  • 2 Tbsp Fresh Parsley (chopped, for garnish)
  • Salt and Freshly ground Black Pepper to taste

Instructions:

  1. Cook linguine in well-salted water until al dente (about 1 minute less than package directions). Reserve 1 cup of starchy pasta water before draining.
  2. Pat the shrimp very dry. Season liberally with salt, black pepper, and half of the red pepper flakes.
  3. Heat the olive oil and butter in a large, deep skillet over medium-high heat. Add shrimp in a single layer (work in batches if necessary) and sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside.
  4. Reduce heat to medium. Add 1 tablespoon of the reserved sun-dried tomato oil to the skillet along with the minced shallot. Sauté until softened (about 2 minutes). Add the minced garlic and cook until fragrant (about 30 seconds).
  5. Pour in the white wine (if using). Scrape up any browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  6. Stir in the chicken broth, heavy cream, and the chopped sun-dried tomatoes. Bring to a gentle simmer.
  7. Stir in the grated Parmesan cheese until the sauce is smooth. Taste and adjust salt, pepper, and heat level.
  8. Add the fresh spinach in handfuls, stirring until it wilts completely into the sauce.
  9. Add the drained pasta and the seared shrimp back into the skillet. Toss everything gently to coat evenly.
  10. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you achieve a luscious, clinging consistency.
  11. Divide immediately among bowls. Garnish generously with fresh parsley and extra Parmesan cheese before serving.