Garlic Shrimp And Spinach Linguine

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 10 ounces linguine
• 1 cup dry wine, divided
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 lb large shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1 sweet red pepper, cut into thin strips
• 1/4 teaspoon hot pepper flakes
• 1 cup 35% whippping cream
• 4 cups baby spinach, loosely packed
• 1/4 teaspoon salt
• 1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

Recipe

• 1 in a large pot of boiling salted water cook linguine, according to package directions until tender but firm; drain and return to pot.
• 2 mix 2 tablespoons of the wine with cornstarch until smooth; set aside. in a large skillet, melt butter over meduim-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring for about 5 minutes or until shrimp are opaque. using a slotted spoon, transfer to a bowl; set aside.
• 3 pour remaining wine into same pan; increase heat to high and bring to a boil, scraping up any brown bits from bottom of pan. boil for about 3 minutes or until wine is reduce by about one-third; stir in cream and return to boil. whisk in cornstarch mixture; boil, stirring for 1 minute.
• 4 stir in shrimp mixture with any juices and spinach. cook stirring for 1 minute or until spinach is wilted and shrimp are hot. season to taste with up to 1/4 teaspoons salt. pour over linguine and toss to coat. serve sprinkled with basil.
• 5 cooking tip: 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.
• 6 for the adventurous: increase the hot pepper flakes to 1/2 teaspoons and add 1 tablespoons drained green peppercorns, or 2 tablespoons drained capers with the spinach.