Shrimp:: Creamy Sun-dried Tomato And Spinach Pasta

Ingredients

- 8 oz linguine or spaghetti

- 1 lb shrimp, peeled and deveined

- 2 tablespoons olive oil

- 3 cloves garlic, minced

- 1 cup sun-dried tomatoes, chopped

- 1 cup heavy cream

- 1 cup fresh spinach

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

- Fresh basil for garnish

Directions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the sun-dried tomatoes and heavy cream. Bring to a simmer and let cook for about 5 minutes, stirring occasionally.
5. Stir in the fresh spinach and cook until wilted. Add the cooked shrimp back to the skillet.
6. Mix in the cooked pasta and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

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