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Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta cooks, pat the shrimp dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.

Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook until wilted, about 1-2 minutes.

Add the cooked linguine and shrimp back into the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.


Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta cooks, pat the shrimp dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.

Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook until wilted, about 1-2 minutes.

Add the cooked linguine and shrimp back into the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
