This recipe is taken from the 2012 Milk Calendar. This fast and easy pasta dish dazzled dinner guests in 2001. Dazzle your guests with this updated version, with its light yet creamy sauce, succulent shrimp and fresh spinach and herbs.
- Prep: 15 min
- Cooking: 10 min - 12 min
- 10 oz (300 g) linguine
- 1 cup (250 mL) dry white wine divided
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) butter
- 1 lb (500 g) large shrimp peeled and deveined
- 5 cloves garlic minced
- 1 sweet red pepper cut in thin strips
- 1/4 tsp (1 mL) hot pepper flakes
- 1 cup (250 mL) 35% whipping cream
- 4 cups (250 mL) loosely packed baby spinach
- 1/4 tsp (1 mL) salt (approx.)
- 1/4 cup (50 mL) chopped fresh basil or parsley
In a large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain and return to pot.
Mix 2 tbsp (30 mL) of wine with cornstarch until smooth; set aside.
In a large skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring, for about 5 min or until shrimp are opaque. Using a slotted spoon, transfer to a bowl; set aside.
Pour remaining wine into same pan; increase heat to high and bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until wine is reduced by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil, stirring, for 1 min. Stir in shrimp mixture with any juices and spinach. Cook, stirring, for 1 min or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 tsp (1 mL) salt. Pour over linguine and toss to coat. Serve sprinkled with basil.
Let shrimp thaw in the package set in a bowl overnight in the refrigerator or empty into a colander and run under cold water. Peel and devein, if necessary, and pat dry.
Increase the hot pepper flakes to 1/2 tsp (2 mL) and add 1 tbsp (15 mL) drained green peppercorns or 2 tbsp (30 mL) drained capers with the spinach.
Top 5 Nutrients
|Calcium:||16 % / 171 mg|
|Vitamin C:||81 %|
|Vitamin B12:||75 %|