Lemon Linguine with Shrimp and Spinach
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