- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 pkg
- uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed
- 454 g
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1
- large shallot, finely diced
- 1
- large garlic clove, minced
- 4 cups
- baby spinach
- 1 L
- 1/2 cup
- white wine
- 125 mL
- 1 container
- fresh Alfredo sauce
- 300 mL
- 1 pkg
- fresh linguine
- 350 g
Method
Step 1
Heat 1 tbsp (15 mL) olive oil in a large skillet over high heat. Season shrimp with salt and pepper and sauté on both sides until just barely cooked through, 2 to 3 min. Transfer to a plate and return pan to the heat.
Step 2
Heat remaining oil; add shallot, garlic and spinach, and cook, stirring, until the spinach is wilted. Add wine and simmer 1 to 2 min. to reduce slightly. Stir in the alfredo sauce and turn heat down to a very gentle simmer.
Step 3
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions. Drain, reserving 1/3 cup (75 mL) of the cooking water. Add the water to the alfredo sauce, stir and simmer gently for 1 to 2 min. Add shrimp to the sauce, toss gently and remove pan from heat. Divide pasta among 4 plates and top with sauce.
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Nutritional Facts Per Serving
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 490
- Fat:
- 15 g
- Saturated Fat:
- 6 g
- Carbs:
- 60 g
- Fibre:
- 4 g
- Cholesterol:
- 205 mg
- Protein:
- 25 g
- Sodium:
- 770 mg
