Garlic Shrimp and Spinach Linguine | DFM | DFM

Ingredients

• 10 oz (300 g) linguine
• 1 cup (250 mL) dry white wine, divided
• 1 Tbsp (15 mL) cornstarch
• 1 Tbsp (15 mL) butter, for cooking
• 1 lb (500 g) large shrimp, peeled and deveined
• 5 cloves garlic, minced
• 1 sweet red pepper, cut into thin strips
• 1/4 tsp (1 mL) hot pepper flakes
• 1 cup (250 mL) 35 % whipping cream
• 4 cups (250 mL) loosely packed baby spinach
• 1/4 tsp (1 mL) salt (approx.)
• 1/4 cup (50 mL) chopped fresh basil or parsley
• Let shrimp thaw in the package, then set in a bowl overnight in the refrigerator, or empty into a colander and run under cold water.
• Peel and devein, if necessary, and pat dry.
• Increase the hot pepper flakes to 1/2 tsp (2 mL) and add 1 tbsp (15 mL) drained green peppercorns or 2 tbsp (30 mL) drained capers with the spinach.