- 20 ounces Wild Caught Shrimp
- 8 ounces Linguine
- 1 Tablespoon Olive Oil
- 0/3 cup, chopped Onion
- 6 thinly sliced Garlic Cloves
- 2 large, finely chopped Sun-Dried Tomatoes
- 0.5 teaspoon Dried Basil
- 0.5 teaspoon Dried Oregano
- 1 teaspoon Sea Salt
- 0.25 teaspoon Crushed Red Chili Flakes
- 1 cup, chopped Spinach
- 1.75 cups Full Fat Coconut Milk
- Zest of 1 Lemon
- for garnish - optional Fresh Basil Leaves
Oh so creamy garlic shrimp linguini without any dairy!
What’s the secret?
No, it’s not heavy creamy but it is full fat coconut milk! And no, you can’t taste the coconut.
The coconut milk makes this rich and creamy and works so well with the shrimp.
I’ve fully converted and only use full fat coconut milk for my cream sauces. It’s mild in flavor, so creamy, and is able to take on any spice or flavor!
Nowadays, almost all grocery stores carry canned coconut milk. You will most likely find it in the Asian aisle.
If you have a sensitive stomach, I recommend buying a coconut milk that does not contain guar gam.
It’s also worth doing a quick google search on some of these coconut milk brands as some do not source their products ethically.
Since this is a shrimp pasta dish, garlic is a must!
Adding tons of garlic, dry Italian spices and a hint of spicy makes this a well-rounded dish!
Let’s talk shrimp!
I always recommend getting wild-caught. You can buy frozen which can sometimes be cheaper.
Go with shrimp that is already peeled and deveined to make it easier on yourself.
Quick Prep Work
If you are using frozen shrimp (which is what I do), allow the shrimp to defrost fully before cooking.
The safest ways to defrost shrimp are to either let it thaw overnight in the fridge or take the shrimp out of its package at least 15 minutes before cooking and put it in a bowl with cold water.
While the shrimp is defrosting, prep your other ingredients.
Peel then finely diced the onion.
Smash, peel and thinly slice the garlic cloves.
Finely chop the sun-dried tomatoes.
Wash and roughly chop the spinach.
Cook The Linguini
Get A Large Skillet
Heat a large skillet on high heat then add 1 Tablespoon of olive oil and lower the heat to medium.
Add the diced onion and sauté for about 1 minute.
Next, add the finely sliced garlic and finely chop the sun-dried tomatoes. Stir and sauté for 2-3 minutes.
Now add the shrimp and spread out into one even layer so that each shrimp can cook through.
Cook the shrimp for 3-4 minutes then add the dried basil, dried oregano, sea salt and crushed red pepper flakes.
Stir to combine and cook for another 2 minutes.
Next, add the chopped spinach and coconut milk.
Stir the combine then lower the heat to medium-low and simmer until the shrimp is fully cooked through. The time will vary depending on the size of your shrimp.
Turn off the heat and grab a spoon and give the sauce a taste. Adjust seasoning by adding more sea salt and/or black pepper.
With the heat off, add the zest of 1 lemon.
Cook Pasta & Add To Sauce
Garnish & Serve