Ingredients
| 10 oz | (300 g) | linguine |
| 1 cup | (250 ml) | dry white wine, divided |
| 1 tbsp | (15 ml) | cornstarch |
| 1 tbsp | (15 ml) | butter |
| 1 lb | (500 g) | large shrimp, peeled and devined |
| 5 | cloves garlic, minced | |
| 1 | sweet red pepper, cut in thin strips | |
| 1/4 tsp | (1 ml) | hot pepper flakes |
| 1 cup | (250 ml) | 35% whipping cream |
| 4 cups | (1L) | loosely packed baby spinach |
| 1/4 tsp | (1 ml) | salt |
| 1/4 cup | (60 ml) | chopped fresh basil or parsley |
Directions
- In a large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain and return to pot.
- Mix 2 tbsp (30 ml) of wine with cornstarch until smooth; set aside.
- In a large skillet, melt butter over medium-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring, for about 5 minutes or until shrimp are oaque. Using a slotted spoon, transfer to a bowl; set aside.
- 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 minutes or until wine is reduced by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil, stirring, for 1 minute.
- Stir in shrimp mixture with any juices and spinach. Cook, stirring, for 1 minutes or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 tsp (1 ml) salt. Pour over linguine and toss to coat. Serve sprinkled with basil.