Lemon Linguine With Shrimp And Spinach

1. 1

   Cook pasta in rapidly boiling water until done. Drain.

2. 2

   Wash spinach thoroughly and remove stems. Chop into 2-inch (5cm) pieces or, if the leaves are fairly small, leave them whole.

3. 3

   Heat oil in a 12-inch (30cm) skillet. Add onions and garlic and cook for 5 minutes.

4. 4

   Add shrimp and scallions. Stir fry for 3 minutes, until the shrimp are pink.

5. 5

   Add lemon juice, wine, lemon zest, tabasco sauce and tomato paste. Stir to combine all the ingredients. Add spinach leaves.

6. 6

   Cook, stirring occasionally, for 2-5 minutes more, just until the spinach leaves wilt and a sauce develops from the cooking spinach and the shrimp.

7. 7

   Transfer pasta into the skillet and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.