- 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
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
