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.
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