Alfredo Linguine with Shrimp & Spinach
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
1 pkg uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed
¼ tsp each salt and pepper
1 large shallot, finely diced
1 large garlic clove, minced
4 cups baby spinach
½ cup white wine
1 container fresh Alfredo sauce
1 pkg fresh linguine
2 tbsp olive oil, divided
1 pkg uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed
¼ tsp each salt and pepper
1 large shallot, finely diced
1 large garlic clove, minced
4 cups baby spinach
½ cup white wine
1 container fresh Alfredo sauce
1 pkg fresh linguine
Directions
1Heat 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.
2Heat 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.
3Meanwhile, 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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Personal Note
Personal Note
