Shrimp and Spinach Linguine
Photo courtesy of knoxnews.com
6 ounces dried linguine
pinch of kosher salt for pasta water
2 tablespoon olive oil + 1/2 teaspoon
1 medium tomato chopped and seeded
3/4 cup jarred artichoke hearts, loosely packed and coarsely chopped
3-4 scallions, trimmed and chopped
zest of 1 lemon
1 medium garlic clove, minced
1 (8 ounce) package sliced mushrooms
1 pound (about 24 total) raw jumbo shrimp, peeled, and de-veined with tails removed (can use precooked shrimp, as well)
1/2 cup dry white wine (may substitute chicken broth)
1 cup half and half
1 1/2 tablespoons cornstarch
3 cups baby spinach
1/4 cup finely grated Parmigiano-Reggiano cheese
salt and black pepper to taste
Cook linguine according to directions for al dente. Reserve 1 cup of pasta water before draining the pasta. Return the pasta to the pot, drizzle with 1/2 teaspoon olive oil and add diced tomatoes and artichokes.
In a large non-stick skillet, heat 2 tablespoons olive oil over medium heat. Stir in scallions and garlic; cook for 2 minutes, until soft. Add mushrooms, lemon zest, and wine or chicken broth, and cook for 5 minutes. Add shrimp (if using raw) and cook for 2 minutes turning after 1 minute.
Whisk together the half and half and cornstarch until well blended, and pour into skillet. Cook for 3 minutes to form a smooth, thickened sauce, stirring frequently. Reduce heat to medium low; add the spinach and toss gently to incorporate. Cover pan and cook 1 minute until spinach is wilted (if using cooked shrimp add after spinach and heat for 1 minute more). Remove from heat and add cheese, salt and pepper. Optional: add pasta water for a saucier consistency.
Combine pasta and sauce and serve.
pinch of kosher salt for pasta water
2 tablespoon olive oil + 1/2 teaspoon
1 medium tomato chopped and seeded
3/4 cup jarred artichoke hearts, loosely packed and coarsely chopped
3-4 scallions, trimmed and chopped
zest of 1 lemon
1 medium garlic clove, minced
1 (8 ounce) package sliced mushrooms
1 pound (about 24 total) raw jumbo shrimp, peeled, and de-veined with tails removed (can use precooked shrimp, as well)
1/2 cup dry white wine (may substitute chicken broth)
1 cup half and half
1 1/2 tablespoons cornstarch
3 cups baby spinach
1/4 cup finely grated Parmigiano-Reggiano cheese
salt and black pepper to taste
Cook linguine according to directions for al dente. Reserve 1 cup of pasta water before draining the pasta. Return the pasta to the pot, drizzle with 1/2 teaspoon olive oil and add diced tomatoes and artichokes.
In a large non-stick skillet, heat 2 tablespoons olive oil over medium heat. Stir in scallions and garlic; cook for 2 minutes, until soft. Add mushrooms, lemon zest, and wine or chicken broth, and cook for 5 minutes. Add shrimp (if using raw) and cook for 2 minutes turning after 1 minute.
Whisk together the half and half and cornstarch until well blended, and pour into skillet. Cook for 3 minutes to form a smooth, thickened sauce, stirring frequently. Reduce heat to medium low; add the spinach and toss gently to incorporate. Cover pan and cook 1 minute until spinach is wilted (if using cooked shrimp add after spinach and heat for 1 minute more). Remove from heat and add cheese, salt and pepper. Optional: add pasta water for a saucier consistency.
Combine pasta and sauce and serve.
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