Prep Time: 15 minutes

Serving: 2

A Word From The Cook

Well this is a Restaurant Worthy dish!

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 lb per person)
• 2 TBSP Olive Oil (divided)
• 3 Cloves Garlic (minced)
• 1 Cup Sun Dried Tomatoes Chopped
• 1 Cup 35% Cream
• 1 Cup Spinich (baby spinach or chopped)
• 1/4 Cup Fresh Basil (chopped)
• 1/4 Cup Parmesan Cheese (grated)
• 5-6 Grinds of Pepper
• 2-3 Grinds of Salt

Instructions

1. Cook the Linguine following the package instructions.   Drain and set aside.
2. Add Olive Oil to a heated large skillet on medium heat.
3. Add the Garlic and cook for about 1 minute.
4. Place the shrimp into the skillet and cook for 2 minutes per side until pink and cooked.  Take the shrimp out and set aside.
5. Add the Sun Dried Tomatoes and 35% Cream to the same skillet.  Let it simmer on medium for 5-6 minutes, stirring frequently.
6. Add the Fresh Spinach and Basil, cook until it wilts.
7. Add the cooked shrimp back into the sauce for 2-3 minutes.
8. Season with Pepper and Salt.
9. Combine the Linguine, Parmesean and Sauce.
10. Serve topped with fresh Basil leaves.