Harry's Shrimp Linguine

This creamy pasta dish manages to be extremely comforting while still light and refreshing thanks to the lemon, tomatoes and shrimp being a great lean source of protein! My now boyfriend and I also made this on one of our first dates and we’re still going strong, so take that for what you will. ;) 

• 1 box linguine pasta 

• 3 cloves of garlic, minced 

• 2 Tbsp olive oil

• 1 container cherry tomatoes, halved

• ½ cup heavy whipping cream or creme fresh 

• 1 chicken stock cube

• ½ cup pasta water 

• 1 lemon 

• ¼ cup shredded Parmesan 

• 2 cups fresh spinach 

• Seasoning to taste with salt and pepper

• 2 lbs frozen cooked peeled and devined shrimp 

1. Remove shrimp from the freezer to thaw. You can let them sit out or put the sealed containers into a bowl of warm water to thaw.

2. In a large pot, bring water to a boil and cook linguine according to box instructions. Once cooked, drain pasta, keeping ½ cup pasta water for the sauce. 

3. In a large frying pan, combine olive oil, minced garlic, and cherry tomatoes until fragrant and softened. 

4. Add in cream, stock cube, and pasta water in small increments until sauce reaches desired thickness, stirring continuously. If you cannot find stock cubes, you can also use the equivalent amount of chicken broth.

5. Squeeze lemon juice into the pan (I personally like to squeeze the lemon over my hand so the juice goes into the pan, but I catch any seeds that may fall.) and sprinkle shredded Parmesan. Stir. 

6. Add spinach to the sauce and stir to wilt. Season with salt and pepper to taste.

7. Add the thawed shrimp to the sauce and stir for a minute or two to heat through. 

8. Depending on the size of your pan, add your cooked pasta to the pan and stir to combine with the sauce. If your pan is too small, pour the sauce into the large pot instead. 

9. Divide into 4-6 meal prep containers. 

10. Keep in the fridge for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.