Garlic Shrimp and Spinach Linguine

from the milk calendar


4 servings


  • 10 oz. linguine
  • 1 cup dry white wine, divided
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • 1 lb large shrimp, peeled and deveined
  • 5 cloves garlic, minced
  • 1 sweet red pepper, cut in thin strips
  • 1/4 tsp hot pepper flakes
  • 1 cup whipping cream
  • 4 cups loosely packed baby spinach
  • 1/4 tsp salt
  • 1/4 cup chopped fresh basil or parsley


  1. Cook linguine according to package directions. Drain and return to pot
  2. Mix 2 tbsp of the wine with cornstarch until smooth, set aside. In large skillet , melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring for about 5 min or until shrimp are opaque. Using a slotted spoon, transfer to a bowl, set aside
  3. Pour remaining wine into same pan; increase heat to high and bring to boil, scraping up any brown bits from bottom of pan. Boil for about 3 min or until wine is reduced by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil stirring for 1 min.
  4. Stir in shrimp mixture with any juices and spinach. Cook, stirring for 1 min or until spinach is wilted and shrimp are hot. Season to taste with salt. Pour over linguine and toss to coat. Serve sprinkled with basil