Prep 20 mins
Cook 15 mins
- Saute shrimp in olive oil, then add garlic, salt, pepper, seasonings, tomatoes and spinach.
- Add wine and reduce by half, then add butter and allow it to melt.
- Prepare pasta according to label directions, drain and top with shrimp mixture.
Wonderful! I increased the servings to 4 people and was a bit surprised by the amount of butter required--which I reduced to 1 stick of margarine (the update required 8-16 oz of butter). The other changes I made in the recipe was that I did not have any wine so I used tomato paste diluted with water to equal 2 cups (rather than 1-2 cups white wine for 4 servings)and I used canned diced tomatoes rather than fresh. My ds couldn't get enough of this dish and said this was the best spaghetti I ever made. With comments like that we will definitely be having this again soon. Thanks Secret for posting a winner recipe!
I have made this so many times now that I have experimented and found that this is my family's favorite way of eating it, its awesome. I adjust the quantities so that it works out to probably 3 x the recipe. I use a whole can of diced tomatoes and maybe half a pound of baby spinach and half a bottle of wine. I use frozen cooked shrimp BUT I omit them in the recipe because I find they dry out. Instead before serving I fry up more minced garlic in olive oil and add the shrimp and saute for a few minutes. I turn off the heat and add a bit of butter and squeeze fresh lemon juice on top. The fresh lemon juice makes the difference. I serve on top of the linguine that I prepared as per the recipe. I also chop fresh avocado and put it on top each serving. Its an awesome meal. Thanks so much for posting.
This has to be one of the best seafood pasta dishes I have ever had! This is now my husband's favorite dish and he demands it at least once week! I as well reduced the amount of butter suggested but recommend going out a buying a good cooking wine, it makes a world of difference.