1 pkg (454g) Uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed
¼ tsp (1 mL) each salt and pepper
1 large shallot, finely diced
1 large garlic clove, minced
4 cups (1L) Baby Sinach
½ cup (125 mL) white wine
1 container (300 mL) fresh Alfredo Sauce
1 pkg (350 g) fresh Linguine
Instructions
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 place and
return pan to the heat.
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.
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.
Originally Submitted
11/10/2010
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