- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 652
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 224 mg
- Sodium
- 768 mg
Ree’s Creamy Shrimp Pasta is decadent, elegant and delicious. Mediterranean ingredients, such as sun-dried tomatoes, rosemary and basil, add lots of flavors to the juicy shrimp and linguine.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 652
- Total Fat
- 22 g
- Saturated Fat
- 10 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 224 mg
- Sodium
- 768 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 minutes. Drain, reserving half a cup of the cooking water, and set aside.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Pat the shrimp dry and sprinkle with a good pinch of salt and pepper on both sides. Add to the hot skillet and sear the shrimp until almost cooked through, 2 minutes per side. Remove the shrimp to a plate and set aside.
- Return the skillet to the heat and add the shallot, garlic, rosemary, sun-dried tomatoes and capers. Season with a pinch of salt and pepper and cook for 2 to 3 minutes to soften the vegetables. Deglaze with the wine, scraping the bottom of the skillet. Add the stock and cream, then bring to a boil. Add the shrimp, spinach, half of the basil and the pasta. Toss to combine, allowing the sauce to reduce slightly and the spinach to wilt. Remove from the heat and taste, adjusting seasonings as needed and adding some pasta water if the sauce needs a little thinning. Continue to toss a couple more times to really coat everything in the sauce. Serve garnished with the remaining basil and fresh Parmesan, if desired.
