Ingredients
Instructions
- Keep shrimp shells and heads in a pot with water to make a seafood stock bring to simmer
- Heat olive oil in a large pan over medium heat and sauté minced garlic until fragrant
- Add cherry tomatoes and mushrooms to the pan cook until tomatoes begin to soften
- Add fresh spinach and cook until wilted
- Pour in some of the shrimp stock and let it reduce
- Add the peeled shrimp and cook for about 5 minutes until pink
- Meanwhile cook linguine according to package instructions until al dente
- Add heavy cream to the pan with shrimp and vegetables stir well
- Drain pasta and add to the sauce toss everything together
- Season with salt and pepper to taste
- Serve hot topped with grated parmesan cheese and chopped fresh parsley
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