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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

2 tbsp
olive oil, divided
30 mL
1 pkg
uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed
454 g
1/4 tsp
each salt and pepper
1 mL
1
large shallot, finely diced
1
large garlic clove, minced
4 cups
baby spinach
1 L
1/2 cup
white wine
125 mL
1 container
fresh Alfredo sauce
300 mL
1 pkg
fresh linguine
350 g

Directions

Step 1
Heat 1 tbsp (15 mL) olive oil in a large skillet over high heat. Season shrimp with salt and pepper and sauté on both sides until just barely cooked through, 2 to 3 min. Transfer to a plate and return pan to the heat.
Step 2
Heat remaining oil; add shallot, garlic and spinach, and cook, stirring, until the spinach is wilted. Add wine and simmer 1 to 2 min. to reduce slightly. Stir in the alfredo sauce and turn heat down to a very gentle simmer.
Step 3
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions. Drain, reserving 1/3 cup (75 mL) of the cooking water. Add the water to the alfredo sauce, stir and simmer gently for 1 to 2 min. Add shrimp to the sauce, toss gently and remove pan from heat. Divide pasta among 4 plates and top with sauce.

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Nutrition Facts

Nutrition Description:
¼ of the recipe
Calories:
490
Fat:
15 g
Saturated Fat:
6 g
Carbs:
60 g
Fibre:
4 g
Cholesterol:
205 mg
Protein:
25 g
Sodium:
770 mg