How I Make An Easy Weeknight Creamy Shrimp Pasta

Today we're making Creamy Sun Dried Tomato Shrimp Pasta, the perfect weeknight meal!
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PRODUCTS USED (This is an affiliate link)
Tramontina Pro 14-inch nonstick: https://amzn.to/4ey8hoz
Cento Sun dried tomatoes: https://amzn.to/3pGKHj1
Frantoia Olive Oil 3 Liter: https://amzn.to/3rfunDU
Better than Boullion Chicken Base: https://amzn.to/3N6bCQy
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/sun-dried...

INGREDIENTS
For the shrimp
1 1/4 pounds (570g) shrimp - U31-40 count, cleaned and deveined
1 teaspoon (3g) Diamond Crystal Kosher salt
1/2 teaspoon baking soda
3 tablespoons (42g) sun dried tomato oil
1/2 teaspoon crushed hot red pepper flakes
Remaining ingredients
1 pound (454g) linguine
1 cup (120g) oil-packed sun dried tomatoes - drained, cut into strips
3 tablespoons (42g) extra virgin olive oil
8 cloves garlic - sliced
1/2 cup (120g) dry white wine - sauvignon blanc, pinot grigio, etc
3/4 cup (180g) low-sodium chicken stock
3/4 cup (180g) heavy cream
10 ounces (285g) baby spinach
1/2 cup (50g) grated Pecorino Romano
1/4 packed cup basil leaves
salt and pepper - to taste
2 cups (480g) reserved pasta water - will most likley not need all of it

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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