- 1 lb Large Shrimp, peeled and de-veined
- 2 tbsp Butter
- 1 tbsp Flour
- 3-4 Garlic cloves, minced
- 1 Cup Heavy Cream
- 1 tsp Lemon Juice
- ¼ tsp Oregano
- 8 oz Jar Sun-dried Tomatoes, drained and chopped or julienned
- 2 Cups Baby Spinach
- Parmesan Cheese, for garnish
- ½ package of Linguini
- 3-4 Basil leaves, cut into strips
- Salt & Pepper to taste
- Boil salted water and cook pasta according to package instructions.
- Preheat large skillet over medium-high heat. Add your shrimp (no oil or butter) to pan and season with salt and pepper. Cook shrimp 1-2 minutes, flip and repeat on other side until shrimp are seared and cooked throughout. Set aside on a plate.
- In the same skillet, melt the butter. Add the flour and cook for 1 minute, stirring until smooth. Add garlic and cook 1 minute or until fragrant. Pour in the cream, oregano, lemon juice and sun-dried tomatoes. Bring to a light boil and reduce to medium low heat and allow to simmer and reduce slightly.
- Add spinach and stir until wilted. Return the shrimp to the sauce and toss to coat. Serve hot over linguini. Garnish with freshly grated parmesan cheese and basil, if desired.