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.  

You’ll need

1 lb. linguine

1 tbsp. extra-virgin olive oil

1 lb. shrimp, peeled and deveined (or chicken breast sliced)

Kosher salt

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 

Let’s Cook

  • 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!