Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Citrus, Garlic, Low-Fat, Low-Sugar, Main Dishes, Onions, Pasta, Seafood, Shrimp, Spinach, Spring, Summer, Tomatoes
Add these dishes to make a full meal:
Lemony shrimp and fresh spinach create a lovely pasta dish. Great for company or for everyday meals.
Servings: 6
Yield: 8 cups (1.9L)
12 oz (340g) linguine, uncooked
1 medium onion, chopped
4 scallions, green parts included, chopped
1 lb (455g) shrimp, uncooked, shells and tails removed
1/2 cup (120mL) fresh lemon juice
1/2 cup (120mL) dry white wine
1 tsp (2g) lemon zest, grated
1/2 tsp (3mL) tabasco sauce
2 Tbs (30g) tomato paste
1 lb (455g) fresh spinach
Cook pasta in rapidly boiling water until done. Drain.
Wash spinach thoroughly and remove stems. Chop into 2-inch (5cm) pieces or, if the leaves are fairly small, leave them whole.
Heat oil in a 12-inch (30cm) skillet. Add onions and garlic and cook for 5 minutes.
Add shrimp and scallions. Stir fry for 3 minutes, until the shrimp are pink.
Add lemon juice, wine, lemon zest, tabasco sauce and tomato paste. Stir to combine all the ingredients. Add spinach leaves.
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.
Transfer pasta into the skillet and toss to combine.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
