Spinach Linguine with Shrimp & Sun Dried Tomatoes


We wait all week for Sunday dinners with the family. Why not wow them with a light and fresh new recipe like this one!


1/2 lb spinach linguine

1/2 lb fresh shrimp

2-3 garlic cloves pressed

4 tablespoon butter

1 tablespoon olive oil

1 tablespoon parsley chopped

1/2 tablespoon paprika

Salt to taste

6-8 sun dried tomatoes

1/3 cup dry white wine

Fresh squeezed lemon juice

Parmesan cheese grated


Serving size = 2- 3

Peel and devein shrimp. Then place in pan with oil, butter, garlic, parsley, paprika, lemon juice over medium heat, stir frequently. Meanwhile, Boil 6 cups water with oil & salt and then add pasta. When shrimp is about half cooked (starting to turn pink) add wine and sun dried tomatoes. Drain pasta once it is soft and add to pan with shrimp. Mix well and then serve with fresh grated Parmesan cheese.



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1 Comment

  • Mary Lynch February 29, 2016 at 12:48 am

    This is a must!!!


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