Best Garlic Shrimp And Spinach Linguine Recipes

GARLIC SHRIMP AND SPINACH LINGUINE

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.

LINGUINE WITH GARLIC, SHRIMP AND SPINACH

Steps:

• Cook the pasta in a large saucepan in plenty of boiling salted water until al dente. Meanwhile, in a large frying pan, heat the oil over medium heat and fry the garlic for 1 minute until golden. Add the spinach and cook for another 2 minutes. Add the shrimp with the parsley and season with salt and pepper. Stir well and continue to cook for 2 minutes. Once the pasta is cooked, drain and add to the frying pan, then lower the heat. Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds. Serve immediately.