Shrimp and Spinach with Lemon Flavored Linguine
Lemony shrimp and fresh spinach create a lovely pasta dish.
Great for company or for everyday meals.
Calorie: 305, Proteins: 24 g, Total Fat: 2 g, Fiber: 4 g, Sugar 3 g.
Preparation
Cook pasta in rapidly boiling water until done. Drain.
Wash spinach thoroughly and remove stems. Chop into 2-inch (5cm) pieces
or, if the leaves are fairly small, leave them whole.
Heat oil in a 12-inch (30cm) skillet. Add onions and garlic and cook
for 5 minutes.
Add shrimp and scallions. Stir fry for 3 minutes, until the shrimp are
pink.
Add lemon juice, wine, lemon zest, tabasco sauce and tomato paste. Stir
to combine all the ingredients. Add spinach leaves.
Cook, stirring occasionally, for 2–5 minutes more, just until the
spinach leaves wilt and a sauce develops from the cooking spinach and the shrimp.
Transfer pasta into the skillet and toss to combine.