INGREDIENTS
6 oz. linguine
1/2 cup white wine
2 TBSP. butter
4 cloves garlic, finely chopped
1 lb. jumbo shrimp, peeled and deveined
1/2 tsp. salt1/4 tsp. black pepper
5 oz. (6 cups packed) baby spinach
1/4 cup grated parmesan cheese, plus more for garnish
DIRECTIONS
Bring a large pot of lightly salted water to a boil.
Add pasta and cook until al dente, 9 to 11 minutes.
Drain and transfer to a large bowl.
Simmer wine, 1 TBSP. butter and garlic in a large skillet over medium-low heat until garlic is tender, about 4 minutes.
Add shrimp, salt and pepper and simmer, turning shrimp over halfway through, until pink and just cooked through, 3 to 4 minutes.
Remove from heat and add the spinach, cheese and remaining TBSP. of butter; toss until butter has melted.
Add to the pasta and toss to combine.
Garnish with additional cheese.
Serves 4.
