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Lemony Linguine and Shrimp

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Ingredients

  • 12 ounces linguine pasta
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, thinly minced
  • 1 1/4 pounds extra-large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup lemon juice (from 2 lemons)
  • 4 ounces baby spinach leaves (4 cups)
  • 2 tablespoons lemon zest
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
  2. Meanwhile, in skillet, heat oil over medium heat. Add garlic; cook until golden, 2 minutes.
  3. Add shrimp, salt and pepper flakes. Cook until shrimp are pink, 3 minutes.
  4. Add tomatoes, olives and lemon juice. Cook until tomatoes are softened, 2 minutes.
  5. Add spinach, zest and reserved pasta water. Toss until spinach starts to wilt, 1-2 minutes. Remove from heat.
  6. Add pasta and cheese. Toss to combine.

6 servings

Nutrition facts: Calories 417; Protein 25 g; Fat 14 g (2 g saturated); Chol 118 mg; Carbs 48 g; Sodium 785 mg; Fiber 4 g; Sugar 4 g

Source: Woman's World - October 17, 2006