Garlic Shrimp and Spinach Linguine | DFM

Garlic Shrimp and Spinach Linguine

PREP TIME

15 min.

COOK TIME

10 min.

Serving Size

4 servings

This fast and easy pasta dish will dazzle your dinner guests with its light, yet creamy sauce, succulent shrimp, and fresh spinach and herbs.

Ingredients

  • 10 oz (300 g) linguine
  • 1 cup (250 mL) dry white wine, divided
  • 1 Tbsp (15 mL) cornstarch
  • 1 Tbsp (15 mL) butter, for cooking
  • 1 lb (500 g) large shrimp, peeled and deveined
  • 5 cloves garlic, minced
  • 1 sweet red pepper, cut into thin strips
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 cup (250 mL) 35 % whipping cream
  • 4 cups (250 mL) loosely packed baby spinach
  • 1/4 tsp (1 mL) salt (approx.)
  • 1/4 cup (50 mL) chopped fresh basil or parsley

Directions

1. In a large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain and return to pot.

2. Mix 2 tbsp (30 mL) of wine with cornstarch until smooth, then set aside.

3. In a large skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring, for about 5 minutes or until shrimp are opaque. Using a slotted spoon, transfer to a bowl and then set aside.

4. Pour remaining wine into the same pan; increase heat to high and bring to boil, scraping up any brown bits from the bottom of the pan. Boil for about 3 minutes or until wine is reduced by about 1/3; stir in cream and return to boil. Whisk in cornstarch mixture and boil, stirring, for 1 minute.

5. Stir in shrimp mixture with any juices and spinach. Cook, stirring, for 1 minute or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 tsp (1 mL) salt. Pour over linguine and toss to coat. Serve sprinkled with basil.

 

Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.

Tips

  • Let shrimp thaw in the package, then set in a bowl overnight in the refrigerator, or empty into a colander and run under cold water. Peel and devein, if necessary, and pat dry.
  • Increase the hot pepper flakes to 1/2 tsp (2 mL) and add 1 tbsp (15 mL) drained green peppercorns or 2 tbsp (30 mL) drained capers with the spinach.