Linguine tossed with sauteed shrimp and spinach in a garlicky white wine sauce. A quick, easy weeknight meal that seems fancy (but shhhhh, it's not!).
Course Main Course
Keyword Shrimp Scampi with Spinach
Total Time 25minutes
2tablespoonsunsalted butter, divided
1tablespoon extra virgin olive oil
5clovesgarlic, thinly sliced
1/4cup dry white winesuch as pinot grigio
5ouncesfresh baby spinach
12ouncespeeled and deveined tail-on frozen shrimp (21-25), thawed* and patted dry
1/4 teaspoonground black pepper
1/2cuploose fresh parsleywashed and 1roughly chopped
1/2cupshaved parmesan cheeseor use grated
1lemonwashed and cut into wedges
Bring a large pot of salted water to a boil. Add linguine and cook until just before al dente. Drain, reserving 1 cup of the pasta water and place pasta back into the large pot.
Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan over medium heat. Once hot, add garlic and saute 1-2 minutes. Add wine and bring to a boil, then reduce to a simmer. Simmer until wine has reduced a bit, then add spinach. Stir, then add to pasta.
In the same saucepan you used for the spinach, add the remaining tablespoon of butter over medium heat. Pat the shrimp dry, then season with salt and pepper on both sides. Add to saucepan and cook about 1 minute on each side, until opaque and cooked through. Don't overcook the shrimp!
Add shrimp and chopped parsley to the pasta and spinach and toss gently with tongs. Drizzle in a bit of pasta water, toss gently again (this should help smooth the sauce and provide silkiness to the dish). Add salt and pepper to taste.
Serve linguine with shaved parmesan and lemon wedges for squeezing overtop bowls of scampi.
*Thaw shrimp in the fridge overnight or in a bowl under cold running water for 5-10 minutes.