Creamy Shrimp Linguine

Creamy Shrimp Linguine

Rating 

Linguine with tomatoes, greens, and shrimp in a buttery sauce = bomb.
Ingredients
  • 1 lb. linguine
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. shrimp, peeled and deveined
  • Kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • ½ tsp. crushed red pepper flakes, plus more for garnish
  • 2½ c. grape tomatoes, halved
  • ¼ c. white wine
  • 1 c. heavy cream
  • Juice of 1 lemon
  • 5 oz. baby kale (about 6 c.)
  • ½ c. freshly grated Parmesan, plus more for garnish
Instructions
  1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
  2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
  3. Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
  4. Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

 

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