Light Sundried Tomato Shrimp Pasta (Print View)

Juicy shrimp and sundried tomatoes tossed with linguine and spinach for a light, savory Italian main dish.

# Components:

→ Pasta & Protein

01 - 10.6 ounces linguine
02 - 10.6 ounces shrimp, peeled and deveined

→ Sauce & Veggies

03 - 1/2 cup sundried tomatoes in oil, chopped
04 - 2 garlic cloves, minced
05 - 2 cups fresh spinach, washed and trimmed
06 - 1/2 cup vegetable broth

# Method:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain and set aside.
02 - In a large skillet over medium heat, add chopped sundried tomatoes and minced garlic. Sauté for 2 minutes until fragrant.
03 - Add shrimp to the skillet. Sauté for about 3 minutes or until the shrimp turn pink and opaque.
04 - Stir in fresh spinach and vegetable broth. Cook until spinach is wilted and broth is slightly reduced, about 2 minutes.
05 - Add cooked linguine to the skillet and toss gently with the sauce. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 30 minutes
  • High in protein and packed with veggies
02 -
  • This dish contains shellfish and wheat
  • Garnish with fresh basil or Parmesan for extra flavor
03 -
  • To save time, prep all ingredients before starting
  • Use whole-wheat pasta for extra nutrition

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