Shrimp Linguine with Sundried Tomato Pesto and Spinach
By Joelene
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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