- 8 ounces linguine
- 1 tbsp olive oil
- 1 lb medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 2 tbsp lemon juice
- 1/2 tsp salt
- 3 cups packed baby spinach leaves
- 1/4 cup finely chopped parsley
- 1/2 cup grated Parmesan cheese
Cook pasta according to package directions; drain.
Meanwhile, heat oil in large frying pan over medium heat. Add shrimp, garlic, and red pepper flakes. Cook until shrimp begin to turn pink, about 2 minutes. Add tomatoes, wine, lemon juice, and salt. Cook until tomatoes start to soften, about 1 minute. Add spinach and parsley; cook until spinach wilts, about 1 minute. Add pasta. Toss to coat and serve sprinkled with cheese.
4 servings
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Adapted from Prevention magazine