Creamy Pecorino Shrimp & Spinach Linguine


• 1 1/2 pounds fresh Shrimp
• 4 tbsp olive oil
• 1 white onion
• 6 cloves garlic, chopped
• 1 7oz jar sundried tomatoes, chopped
• 2 tsp oregano
• 2 tsp dried parsley
• 1 tsp cayenne pepper
• 1 tsp garlic salt
• 1/2 tsp pepper
• 4 tbsp flour
• 3 cups half and half
• 5oz pkg fresh spinach
• 1 ladle pasta water
• 7oz pecorino cheese
• 1 lemon, juiced


1. In a medium bowl, fill with ice and water, then add fresh shrimp. Set aside.

2. Cook pasta as directed. Keep 1 ladle of the pasta water before draining pasta. Drain and set aside.

3. In a medium pan, saute garlic in olive oil until fermented. Add onion and cook until caramelized. Next, add the sun-dried tomatoes and cook for 1-2 minutes. Add the spices and flour and cook for 2-3 minutes. Add the half and half and spinach. Bring heat to a low boil, cook for 5-6 min or until sauce thickens, then reduce to a simmer. Add the pasta water, pecorino cheese, and lemon juice. Mix, add the shrimp to the sauce, and cook until the shrimp have cooked through.

4. Cook for about 2-5 minutes. Serve over linguine pasta or pasta of your choice. Garnish with fresh parsley.

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