Recipe Detail

Garlic Shrimp Linguine

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Number of Servings:


  1. 1 pounds - uncooked linguine
  2. 1/2 cups - white wine
  3. 2 tablespoons - butter
  4. 4 cloves - garlic, minced
  5. 1 pounds - raw jumbo shrimp (21-25 count per pound), peeled and deveined
  6. 1 pinchs - salt and pepper to taste
  7. 5 ounces - fresh baby spinach about 6 cups packed
  8. 1/4 cups - grated Parmesan cheese plus more for garnish


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan, melt butter over medium low heat; add wine and garlic. Simmer over low heat for 3 to 5 minutes, stirring frequently until garlic is tender.

Increase heat to medium high and add shrimp, salt and pepper to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink, turning shrimp halfway through cook time. Do not overcook.

Remove from heat and add spinach, cheese, and a little butter; toss until butter has melted.

Add sauce to pasta and toss to combine. Garnish with additional cheese, if desired.


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