Alfredo Linguine with Shrimp & Spinach

Prep time: 10min
Total time: 30min
Serves 4
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
0
1
large garlic clove, minced
0
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
¼ of the recipe
calories
490
fat
15 g
saturated fat
6 g
carbs
60 g
protein
25 g
cholestrol
205 mg
fibre
4 g
sodium
770 mg
potassium
40 mg

Directions

  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.

  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.

  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.