Garlic Shrimp and Spinach Linguine

Name: Garlic Shrimp and Spinach Linguine
Cook time: 12 min
Total time: 12 min
Yield: 4 serving(s)
Ingredients: 10 ounces linguine; 1 cup dry white wine, divided; 1 tablespoon cornstarch; 1 tablespoon butter; 1 lb large shrimp, peeled and deveined; 5 garlic cloves, minced; 1 sweet red pepper, cut into thin strips; 1/4 teaspoon hot pepper flakes; 1 cup 35% whippping cream; 4 cups Baby Spinach, loosely packed; 1/4 teaspoon salt; 1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

Submitted by Chef mariajane

"This fast and easy pasta dish will dazzle your dinner guests!! It has such a light yet creamy sauce, succulent shrimp and fresh spinach and herbs, everyone will so enjoy it!!"

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Ready In:: 12mins
Ingredients:: 12
Serves:: 4

ingredients

10 ounces linguine
1 cup dry white wine, divided
1 tablespoon cornstarch
1 tablespoon butter
1 lb large shrimp, peeled and deveined
5 garlic cloves, minced
1 sweet red pepper, cut into thin strips
¹⁄₄ teaspoon hot pepper flakes
1 cup 35% whippping cream
4 cups Baby Spinach, loosely packed
¹⁄₄ teaspoon salt
¹⁄₄ cup fresh basil or 1/4 cup fresh parsley, chopped

directions

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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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