Shrimp Linguine with Sundried Tomato Pesto and Spinach

By Joelene

Ingredients

• 12 ounce(s) linguine
• 1/4 cup(s) sundried tomato pesto
• 1 lemon
• 2 tablespoon(s) olive oil
• 3 clove(s) garlic, thinly sliced
• 20 large (about 1 pound) peeled and deveined shrimp
• 1/2 cup(s) dry white wine
• 3 cup(s) baby spinach

Preparation

Step 1

Cook the linguine according to package directions. Toss with the pesto.
Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice the zest. Heat the oil in a large skillet over medium heat. Add the garlic and zest and cook, stirring, until tender, about 2 minutes.
Increase the heat to medium-high, add the shrimp and cook for 2 minutes. Turn the shrimp, add the wine, and simmer until the shrimp are opaque throughout, about 2 minutes. Toss with the pasta mixture and spinach.