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Sun Dried Tomato Shrimp Linguine

Sun-Dried Tomato Shrimp Linguine

5 from 1 vote
638 Calories | 50g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Shrimp:

  • 2 lbs raw shrimp peeled & deveined
  • 1 tbsp paprika
  • 1 tbsp Italian seasoning
  • 1 tsp black pepper
  • ½ tsp salt
  • 1 tsp crushed red pepper omit for milder version
  • 1 large lemon juiced
  • olive oil spray for cooking

For the Sauce:

  • 4 oz low-fat cream cheese
  • 1 cluster garlic minced
  • ½ cup dry white wine
  • ¼ cup sun-dried tomatoes chopped
  • 1 cup half & half
  • ½ cup Parmesan cheese grated
  • 2 cups fresh spinach
  • 1 cup reserved pasta water
  • olive oil spray

For the Pasta:

  • 8 oz linguine

For Serving:

  • 2 large lemons cut into wedges

Instructions
 

Prep the Shrimp:

  • In a large bowl, toss shrimp with paprika, Italian seasoning, black pepper, salt, and crushed red pepper (if using).
    2 lbs raw shrimp, 1 tbsp paprika, 1 tbsp Italian seasoning, 1 tsp black pepper, ½ tsp salt, 1 tsp crushed red pepper
  • Squeeze fresh lemon juice over the top and mix to coat. Set aside to marinate while you prep the rest.
    1 large lemon

Cook the Pasta:

  • Bring a large pot of water to a boil and cook linguine according to package instructions. Before draining, reserve 1 cup of pasta water, then drain and set aside.
    8 oz linguine

Cook the Shrimp:

  • Heat a large skillet over medium-high heat and coat with olive oil spray. Add shrimp in a single layer (cook in batches if needed) and sear for 2–3 minutes per side until cooked through and lightly golden. Remove from skillet and set aside.
    olive oil spray

Make the Sauce:

  • In the same skillet, add olive oil spray & minced garlic and sauté for about 1 minute until fragrant.
    1 cluster garlic, olive oil spray
  • Pour in white wine and let it reduce by about 75% (2–3 minutes).
    ½ cup dry white wine
  • Add sun-dried tomatoes and cook for another 2–3 minutes to deepen the flavor.
    ¼ cup sun-dried tomatoes
  • Lower heat to medium and stir in the cream cheese until melted and smooth. Slowly pour in the half & half, stirring until fully combined.
    1 cup half & half, 4 oz low-fat cream cheese
  • Add spinach and Parmesan cheese, stirring until the spinach wilts and the sauce is creamy. Taste the sauce, & season lightly with salt and pepper if needed.
    ½ cup Parmesan cheese, 2 cups fresh spinach

Assemble Everything:

  • Return the cooked shrimp to the skillet and stir to coat in the sauce.
  • Add the cooked linguine and toss to combine. Gradually add reserved pasta water as needed until the sauce reaches your desired consistency and clings to the pasta.
    1 cup reserved pasta water

Serve & Garnish:

  • Divide into four meal prep containers. Serve with fresh lemon wedges and squeeze over the top just before eating for the perfect bright finish.
    2 large lemons

Nutrition

Calories: 638kcalCarbohydrates: 65gProtein: 50gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 331mgSodium: 1949mgPotassium: 1072mgFiber: 7gSugar: 11gVitamin A: 3395IUVitamin C: 51mgCalcium: 465mgIron: 4mg