Alfredo Linguine with Shrimp & Spinach

Name: Alfredo Linguine with Shrimp & Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $8.77 /serving

dinner

Ingredients

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2 tbsp olive oil, divided 30 mL1 pkg uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed 454 g1/4 tsp each salt and pepper 1 mL1 large shallot, finely diced1 large garlic clove, minced4 cups baby spinach 1 L1/2 cup white wine 125 mL1 container fresh Alfredo sauce 300 mL1 pkg fresh linguine 350 g

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Instructions

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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.