Shrimp Linguine

 |  Seafood: Shrimp
4 Servings

What you need

Ingredients

1 LBS Linguine Pasta (Wheat)

1 LBS Fresh Shrimp, Peeled & Deveined

4 TBSP Butter, Unsalted

3 Clove Garlic, Minced

½ tsp Crushed Red Pepper Flakes

2 ½ Cup Grape Tomato, Halved

¼ Cup White Wine

1 Cup Heavy Cream

1 Each Lemon, Juiced

5 oz. Baby Spinach, Destemmed

½ Cup Freshly Grated Parmesan Cheese

Salt & Pepper (Seasoning to taste)

Steps

1.

Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

2.

In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.

3.

Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.

4.

Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

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