Quick Spinach and Shrimp Linguine


This is one of my go-to quick meals when I’m in a time-pinch (or just being lazy). If I have fresh bell peppers I will chop half of one and add it in when I start cooking the onions and garlic.

I usually make small batches because I am my household’s only shrimp-eater. The leftovers make a great easy lunch for work the next day (and bonus, the amount of garlic masks the shrimp smell so the coworkers won’t complain!).

Takes about 15 minutes, depending on chopping speed and efficiency.
Makes 2 servings.

1/2 yellow onion, chopped
4 cloves of garlic, minced
2 cups fresh spinach, roughly chopped
12-14 large peeled, deveined shrimp (frozen works great!)
About 2 oz. dry linguine noodles
1 tablespoons salted butter
Old Bay seasoning
Salt & pepper

In a medium pot, start to boil about two liters of water.
Coat raw shrimp in Old Bay seasoning in a small bowl and set aside.
Chop/mince onions, garlic, spinach, and bell pepper, if using.
Add linguine noodles to boiling water and cook for about 7-9 minutes.

In a medium sauce pan, add half the butter and turn up to medium heat. When butter begins to bubble, add chopped onions and minced garlic and then season with freshly ground pepper. Saute until onions become translucent. Add spinach and about two tablespoons of water to steam the leaves. When nearly wilted, add shrimp and cook until pink and firm.

Strain noodles and add them to the sauce pan. Add the remaining butter, salt to taste, and mix with other ingredients to coat noodles.

Serve it up and enjoy!

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Recipe analyzed by Calorie Count.

Author: Kaya

Kaya Diem has been farming on some scale since 2007, from rabbits to radishes and sheep to squash, she hopes to someday be as self-sufficient as possible. Kaya graduated from Oregon State University in 2014 with an Animal Sciences degree. She lives in Seaside, OR with her husband, dog, and various farm critters on about 5 acres.

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