Ingredients
Scale
- 12 oz. whole-wheat linguini (for gluten-free version, opt for gluten-free or zucchini noodles)
- 4 cups baby spinach
- 3 tsp. olive oil, divided
- 4 cloves garlic, minced
- 1 lb. raw shrimp, peeled, deveined and tails removed
- ½ tsp. crushed red pepper flakes
- ¼ cup dry white wine (can substitute chicken broth)
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- Chopped parsley, to taste
- Freshly shaved Parmesan cheese, to taste (optional)
- Sea salt and black pepper, to taste
Instructions
- Cook noodles according to instructions. (While noodles are cooking, see step 2, below, for preparing shrimp in garlic sauce.) After draining pasta, quickly return it to pot and stir in spinach and 1 tsp. olive oil, allowing hot pasta to wilt spinach.
- While pasta is cooking, heat 1 tsp. olive oil in large skillet on medium-high. Add garlic and cook for 1 minute. Then add shrimp, red pepper flakes and a dash of salt and pepper. Sauté for 3-4 minutes, or until shrimp is pink on both sides. Add white wine or chicken broth, plus lemon juice and zest. Cook for another minute or two, then remove from heat.
- Add shrimp mixture to pasta in pot. Stir in parsley and remaining 1 tsp. olive oil; toss to mix. Serve garnished with Parmesan, if desired.
- Prep Time: 5
- Cook Time: 15
- Category: Shrimp