Alfredo Linguine with Shrimp & Spinach

  • Prep Time 10 min
  • Total Time 30 min
  • 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.

Nutrition Facts

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