Tuscan Shrimp Linguine
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
18 mins
-
Total Time
23 mins
-
Servings
4
-
Calories
557 kcal
-
Course
Main Course
-
Cuisine
Italian
Tuscan Shrimp Linguine
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Delicious easy one pot tuscan shrimp linguine is full of flavor - great for dinner parties and perfect for beginning cooks!
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Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion diced
- ½ lb broccolini diced
- 1 cup cherry tomato
- 1 cup white wine or stock, dry
- 8 cloves garlic diced
- 2 cups spinach chopped, fresh
- 1 lb Shrimp peeled and deveined
- 1 lb pasta fresh not dried pasta
Instructions
- Place half the butter and olive oil in a large pan, heat on medium high until hot but not burned.
- Add onion, broccolini and tomatoes to pan.
- Heat until onions and broccoli are slightly browned and tomatoes pop and wilt, stirring often to prevent burning.
- Add wine, stock, and garlic to pan, stir to melt butter and help form sauce.
- Add shrimp to pan and stir to coat and cook.
- Add linguine to pan.
- Let linguine cook in sauce until soft, another 5 minutes. Add the fresh spinach to the pan, stir till spinach is cooked through.
- When linguine is soft and shrimp is opaque, remove from pan and serve immediately.
- Top with fresh grated parmesan if desired.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
557kcal
(28%)
Carbohydrates
59g
(20%)
Protein
38g
(76%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
256mg
(85%)
Sodium
1230mg
(51%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 557kcal | 28% |
| Carbohydrates | 59g | 20% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 256mg | 85% |
| Sodium | 1230mg | 51% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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