How I Make An Easy Weeknight Creamy Shrimp Pasta

Today we're making Creamy Sun Dried Tomato Shrimp Pasta, the perfect weeknight meal! SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ 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 MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/sun-dried-tomato-shrimp-pasta/ 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 Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.