Lemon Linguine with Shrimp and Spinach
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Yield: 8 cups (1.9L)
Servings: 6
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Lemony shrimp and fresh spinach create a lovely pasta dish.
Great for company or for everyday meals.
Ingredients
12 ounces (340g) linguine, uncooked
1 medium onion, chopped
4 scallions, green parts included, chopped
1 pound (455g) shrimp, uncooked, shells and tails removed
1/2 cup (120mL) fresh lemon juice
1/2 cup (120mL) dry white wine
1 tsp (2g) lemon zest, grated
1/2 tsp (3mL) tabasco sauce
2 Tbsp (30g) tomato paste
1 pound (455g) fresh spinach
Directions
Cook pasta in rapidly boiling water until done. Drain.
Wash spinach thoroughly and remove stems. Chop into 2-inch (5cm) pieces
or, if the leaves are fairly small, leave them whole.
Heat oil in a 12-inch (30cm) skillet. Add onions and garlic and cook
for 5 minutes.
Add shrimp and scallions. Stir fry for 3 minutes, until the shrimp are
pink.
Add lemon juice, wine, lemon zest, tabasco sauce and tomato paste. Stir
to combine all the ingredients. Add spinach leaves.
Cook, stirring occasionally, for 2–5 minutes more, just until the
spinach leaves wilt and a sauce develops from the cooking spinach and the shrimp.
Transfer pasta into the skillet and toss to combine.
Nutrition Facts
Calories: 341
Total Fat: 2g
% Calories from fat: 6%
Protein: 25g
Carbohydrate: 51g
Cholesterol: 115mg
Sodium: 224mg
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