- 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
Heat a large skillet over medium heat, add 4 tablespoons of butter and 2 tablespoons of olive oil.
Once the butter is melted, add shrimp in a single layer to the skillet. Season with salt & pepper. Do not stir.
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.
Add shallots to the skillet and cook for 2 minutes until soft and translucent. Next, add garlic and cook for 1 more minute.
To the skillet, add lemon juice and wine. Bring to a boil and add the remaining butter.
Add baby spinach, parsley, tomatoes, and pasta into the skillet and gently toss until the spinach is wilted and pasta is coated.
Return the shrimp to the skillet and mix together. Season again with salt & pepper to taste and serve.