Marry Me Shrimp Linguine

• 500g shrimp, peeled and deveined
• 180g sun-dried tomatoes - preferably semi sun-dried
• Coarse (kosher) salt
• 500g linguine - or your preferred pasta shape
• 3 shallots, finely chopped
• 3 cloves garlic, finely chopped or grated
• 1 lemon
• 1x can (400g) tomato paste
• ¼ cup (125ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• Italian (flat leaf) parsley, chopped

Toss shrimp with 1 tablespoon (15ml) of oil from the sun-dried tomatoes and 1 teaspoon (5ml) coarse (kosher) salt. Chop ½ cup of sun-dried tomatoes and set aside.

 Bring a large pot of water to a boil and generously season it with coarse (kosher) salt. Cook the linguine until al dente. Drain, reserving 3 cups (750ml) of the pasta water.

 Add 2 (30ml) additional tablespoons of oil from the sun-dried tomato jar to the Le Creuset Signature 28cm Round Casserole and warm over medium heat. Add the shrimp in a single layer and sear for 3-4 minutes per side, until cooked through and lightly browned. Remove and set aside.

 Add shallots to the pot, season with coarse (kosher) salt and cook for about 4 minutes, until softened. Stir in the garlic and 1 teaspoon lemon zest and cook for 1 minute, until fragrant. Add the tomato paste and cook for 2 minutes more, until it deepens to a brick-red colour. Add the juice of ½ lemon, scraping up any browned bits from the bottom of the pot.

 Add 2 cups (500ml) of the reserved pasta water, then the cooked pasta, shrimp, and sun-dried tomatoes, and stir to combine. Bring to a boil and cook for 1-2 minutes, until the sauce becomes glossy and coats the pasta, adding more pasta water as needed. Turn off the heat, then stir in the heavy cream and butter until smooth and creamy.