SHRIMP AND SPINACH LINGUINE RECIPES
LINGUINE WITH SHRIMP AND SPINACH RECIPE | MARTHA STEWART
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Shrimp Recipes
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook linguine according to package instructions. In the last 3 minutes of cooking, add shrimp; cook until opaque throughout. Drain pasta and shrimp and return to pot. Toss with olive oil, lemon zest, lemon juice, and spinach. To serve, season with salt and pepper and drizzle with oil.
Nutrition Facts : Calories 472 g, FatContent 7 g, FiberContent 4 g, ProteinContent 35 g, SaturatedFatContent 1 g
GARLIC SHRIMP AND SPINACH LINGUINE RECIPE - FOOD.COM
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!!
Total Time 12 minutes
Prep Time 0S
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 623.3, FatContent 23.8, SaturatedFatContent 13.7, CholesterolContent 217.2, SodiumContent 867.5, CarbohydrateContent 63.6, FiberContent 3.7, SugarContent 4, ProteinContent 27.6
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