Shrimp and Spinach Linguine in White Wine Sauce

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 cups fresh spinach
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Salt to taste
• Black pepper to taste
• Juice of half a lemon
• Grated Parmesan cheese for serving
• Chopped parsley for garnish

Steps

1. 1 Cook linguine in salted boiling water until al dente, reserve 1/2 cup pasta water, then drain.
2. 2 In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp, season with salt and pepper, and cook until pink.
3. 3 Remove shrimp and set aside.
4. 4 In the same skillet, melt remaining butter, add garlic and red pepper flakes, sauté until fragrant.
5. 5 Pour in white wine, scraping up any browned bits, then add heavy cream and bring to a simmer.
6. 6 Stir in spinach until wilted, then return shrimp to the skillet.
7. 7 Toss in cooked linguine, adding pasta water as needed for consistency.
8. 8 Finish with lemon juice and a sprinkle of Parmesan.
9. 9 Serve immediately, garnished with parsley and extra Parmesan.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sun-dried tomatoes for extra flavor.
• Include artichoke hearts for a twist.

Substitutions

• Use shrimp stock in place of pasta water for extra flavor.
• Substitute spinach with kale for a heartier dish.

Pairings

• Grilled vegetables
• Garlic bread

Nutrition

Tips

• For a richer flavor, toast the garlic in butter until golden brown.
• Use a dry white wine with good acidity for the best sauce balance.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Serve with a crisp green salad and crusty bread.
• Pairs well with a chilled glass of Sauvignon Blanc.

FAQ