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Lemon Linguine with Shrimp and Spinach

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Make it a Meal

Add these dishes to make a full meal:

Grilled Radicchio

Tuscany Bean Soup

Pumpkin Mousse Cake

Wine Pairings

Lemony shrimp and fresh spinach create a lovely pasta dish. Great for company or for everyday meals.

Preparation facts

Servings: 6

Yield: 8 cups (1.9L)

Ingredients

12 oz (340g) linguine, uncooked

1 medium onion, chopped

4 scallions, green parts included, chopped

1 lb (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 Tbs (30g) tomato paste

1 lb (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

Serving Size 1 serving
Calories 305
Calories from Fat 17 (6%)
% Daily Value*
3%Total Fat 2g
2%Saturated Fat 0.4g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.2g
46%Cholesterol 138mg
11%Sodium 272mg
23%Potassium 808mg
15%Total Carbohydrate 45g
16%Dietary Fiber 4g
Sugars 3g
Sugar Alcohols 0g
48%Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.