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RECIPE
11 INGREDIENTS7 STEPS20MIN

Shrimp, Spinach & Vodka Sauce Linguine

5.0
1 Ratings

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The Optimalist Kitchen

maximum taste, minimum toil
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A couple of shrimp, a little pasta, lots of baby spinach (we’re gettin’ healthy up in here…) and a big ole splash of vodka sauce and you’ve got yourself one easy to put together school night supper. It is – maximum taste, minimum toil – defined.
20MIN
Total Time

The Optimalist Kitchen

maximum taste, minimum toil
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Linguine
1/2
Onion , diced
1 tsp
Crushed Red Pepper Flakes
4 3/4 cups
Fresh Baby Spinach
1/4 cup
White Wine
1 jar
(24 oz)
1 lb
Large Shrimp , peeled, deveined
2 Tbsp
1 Tbsp
Grana Padano Cheese , grated
to taste
Extra-Virgin Olive Oil
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
668
FAT
18.7 g
PROTEIN
42.7 g
CARBS
77.3 g

Cooking Instructions

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Step 1
Cook Linguine (1 pound) according to package's directions.
Step 2
Meanwhile, in a large pan or wide-bottomed​ pot, cook the Onion (1/2) and Crushed Red Pepper Flakes (1 teaspoon) in Extra-Virgin Olive Oil (to taste) over medium-high heat for a minute or two.
Step 3
Add the Fresh Baby Spinach (5 ounce) and season with Salt and Pepper (to taste). Then add the White Wine (1/4 cup).
Step 4
Cook for a couple of minutes until the spinach is wilted and most of the wine has boiled off. Add Vodka Sauce (1 jar) and bring to a simmer.
Step 5
Add the Large Shrimp (1 pound) and simmer for 3-4 minutes.
Step 6
Add cooked pasta, Butter (2 tablespoon) and Grana Padano Cheese (1 tablespoon). Cook for one minute more.
Step 7
Transfer to a serving plate and enjoy!

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Nutrition Per Serving
Calories
668
% Daily Value*
Fat
18.7 g
24%
Saturated Fat
6.9 g
34%
Trans Fat
0.0 g
--
Cholesterol
284.2 mg
95%
Carbohydrates
77.3 g
28%
Fiber
7.3 g
26%
Sugars
9.3 g
--
Protein
42.7 g
85%
Sodium
1258.6 mg
55%
Vitamin D
--
--
Calcium
214.8 mg
17%
Iron
5.2 mg
29%
Potassium
403.5 mg
9%
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