10 minutes
Cook Time
15 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Tiki Tomatoes, halved
  • 1 lb linguine pasta noodles, cooked to package instructions
  • 1 lb jumbo raw shrimp, peeled & deveined
  • 3 small shallots, thinly sliced
  • 1 large lemon, juiced
  • 1 cup fresh baby spinach
  • ½ cup dry white wine
  • 8 tbsp butter, divided
  • 3 tbsp parsley, finely chopped
  • 3 tbsp olive oil, divided
  • 1 ½ tbsp garlic, chopped
  • Salt & pepper, to taste


Step 1

Heat a large skillet over medium heat, add 4 tablespoons of butter and 2 tablespoons of olive oil.

Step 2

Once the butter is melted, add shrimp in a single layer to the skillet. Season with salt & pepper. Do not stir.

Step 3

Cook on one side for 2 minutes then turn the shrimp and cook for another 1-2 minutes until they are opaque. Remove from the skillet, cover with foil, and keep warm.

Step 4

Add shallots to the skillet and cook for 2 minutes until soft and translucent. Next, add garlic and cook for 1 more minute.

Step 5

To the skillet, add lemon juice and wine. Bring to a boil and add the remaining butter.

Step 6

Add baby spinach, parsley, tomatoes, and pasta into the skillet and gently toss until the spinach is wilted and pasta is coated.

Step 7

Return the shrimp to the skillet and mix together. Season again with salt & pepper to taste and serve.

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