I absolutely love pasta and seafood so combining the two for Creamy Shrimp/Chicken Linguine makes for one of my favorite recipes. I prefer using shrimp but this can be substituted with chicken for all of you non seafood lovers. It’s easy and quick which is great for moms with a hectic schedule such as myself . The actual prep time is about 15 minutes and total cook time is only 35 minutes.
1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined (or chicken breast sliced)
Freshly ground black pepper
4 tbsp. butter
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 1/2 c. grape tomatoes, halved
1 c. heavy cream
Juice of 1 lemon
5 oz. baby spinach
1/2 c. freshly grated Parmesan
- In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserve ½ cup pasta water, and return to the pot.
- Warm the oil in a large size skillet over medium heat . Add shrimp/chicken and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes (chicken will take longer). Remove from skillet and set aside.
- Add butter to the skillet then add garlic and red pepper flakes and cook for about a minute. Add tomatoes and cook for about 3 minutes. Season with salt and pepper and simmer for 5 minutes.
- Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and spinach and toss to coat. Add water if the sauce is thicker than you prefer.
I enjoy a glass of wine and a slice of garlic bread on the side but the dish alone is also delicious and more than enough. Bon Appetit!