Garlic Shrimp and Spinach Linguine
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This fast and easy pasta dish will dazzle your dinner guests!! It has such a light yet creamy sauce, succulent shrimp and fresh spinach and herbs, everyone will so enjoy it!!
- Ready In:
- 10 ounces linguine
- 1 cup dry white wine, divided
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1 lb large shrimp, peeled and deveined
- 5 garlic cloves, minced
- 1 sweet red pepper, cut into thin strips
- 1⁄4 teaspoon hot pepper flakes
- 1 cup 35% whippping cream
- 4 cups Baby Spinach, loosely packed
- 1⁄4 teaspoon salt
- 1⁄4 cup fresh basil or 1/4 cup fresh parsley, chopped
- In a large pot of boiling salted water cook linguine, according to package directions until tender but firm; drain and return to pot.
- Mix 2 tablespoons of the wine with cornstarch until smooth; set aside. In a large skillet, melt butter over meduim-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; set aside.
- Pour remaining wine into same pan; increase heat to high and bring to a boil, scraping up any brown bits from bottom of pan. Boil for about 3 minutes or until wine is reduce by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil, stirring for 1 minute.
- 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 teaspoons salt. Pour over linguine and toss to coat. Serve sprinkled with basil.
- COOKING TIP: let shrimp thaw in the package 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.
- FOR THE ADVENTUROUS: Increase the hot pepper flakes to 1/2 teaspoons and add 1 tablespoons drained green peppercorns, or 2 tablespoons drained capers with the spinach.
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