|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|
- 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.