Garlic Shrimp and Spinach Lingunie
Prep Time
15 minutes
Cook Time
10-12 minutes
4 servings


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


  1. In a large pot of boiling salted water, cook linguine according to package directions until tender but firm; drain and return to pot.
  2. Mix 2 tbsp (30 ml) of wine with cornstarch until smooth; set aside.
  3. 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.
  4. 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.
  5. 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.