July 13 2017
Spinach and Shrimp Pasta
How to prepare Spinach and Shrimp Pasta.
Learn how to make a delicious pasta topped with tasty spinach and shrimp sauce.
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Ingredients
• 300 g linguine
• 1 cup vegetable stock, divided
• 1 tbsp cornstarch
• 1 tbsp butter
• 500 g large shrimp, peeled and deveined
• 5 cloves garlic, minced
• 1 sweet red pepper, cut in thin strips
• 1/4 tsp hot pepper flakes
• 1 cup cooking cream
• 4 cups loosely packed baby spinach
• 1/4 tsp salt
• 1/4 cup chopped fresh basil
Cooking Method
• In a large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain and return to pot.
• In a large skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring, for about 5 min or until shrimp are opaque. Using a slotted spoon, transfer to a bowl; set aside.
• Pour vegetable stock into same pan and the cornstarch ; increase heat to high and bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until vegetable stock is reduced by about one-third; stir in cream and return to boil.
• Stir in shrimp mixture with any juices and spinach. Cook, stirring, for 1 min or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 tsp (1 mL) salt. Pour over linguine and toss to coat. Serve sprinkled with basil.
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