What’s For Dinner Thursday: Linguine & Shrimp Recipe (VIDEO)
Day 4 of this week’s menu is a super simple pasta dish! Spinach, linguine and shrimp come together in minutes to form a delicious weeknight meal. And the romesco sauce from Monday’s dinner has come back around!
Linguine with Shrimp, Spinach and Romesco
Serves 4
3 tbsp extra virgin olive oil
½ yellow onion, diced
1 lb. medium raw shrimp, de-veined and peeled
12 oz spinach
1 lemon, juiced
½ cup romesco sauce
Salt, to taste
Black pepper, to taste
1 lb. linguine
Parsley, chopped for garnish
Directions:
Bring a large pot of salty water to a boil. Cook the pasta until al dente, about 11 minutes. Strain, reserving ¼ cup of the cooking water.
In a large deep saute pan over medium high heat, add the olive oil and onion. Cook until the onion starts to soften and turn golden, about 10 minutes. Add the shrimp and season with salt and pepper. Cook the shrimp until they just turn pink, about 2 minutes. Add the romesco and stir to coat the shrimp. Then add the spinach, lemon juice, linguine and pasta water. Cook just until the water is absorbed and the spinach has wilted, about 2 minutes. Garnish with fresh parsley and serve immediately.