Preparation
10 minutes
Cook Time
15 minutes
Serves
4
Cooking Level
Easy
Ingredients
- 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
Directions
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.
