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Garlic Shrimp and Spinach over Linguine
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This meal is quick enough for a healthy weeknight meal but still tastes luxurious! The addition of herbed pasta from Pasta Peddler brings another layer of flavor - you can stick to plain linguine, but feel free to switch it up and use other varieties like whole wheat, garlic parsley, spinach, cracked pepper, etc.
To make this meal vegan, replace the shrimp with oyster mushrooms from Flat #12 or Ithaca Soy tofu! (The mushrooms also make a great addition along with the shrimp if you'd like to use both.)
Serves 2 for a meal or 4 for a side dish.
Ingredients:
- 3 tbsp extra-virgin olive oil plus one tsp, divided
- 6 cloves of garlic, minced, divided
- 12-16 oz spinach
- 1/4 tsp salt, plus more to taste
- zest from one lemon
- 1 tbsp lemon juice
- 1 lb shrimp (21-30 count), thawed, peeled, and deveined
- 1/4 - 1/2 tsp Sweet & Hot Peppers from Kissed by the Sun (or sub crushed red pepper)
- 1 tbsp fresh parsley, finely chopped (can sub dried parsley if needed)
- 10 oz Pasta Peddler linguine
Instructions:
- Cook linguine according to package directions just until al dente. Drain, toss with 1 tsp olive oil, and set aside in a covered bowl to keep warm.
- Heat 2 tbsp olive oil in a large pot over medium heat. Add half of the minced garlic and cook 1-2 minutes until it starts to brown. Add shrimp, 1/4 tsp pepper flakes, and a pinch of salt and cook, stirring for 3-5 minutes, or until just cooked through (when the shrimp turns pink). Remove from pot and set aside in a covered bowl to keep warm.
- Add the remaining tbsp of olive oil to the pot. Add half of the minced garlic and cook 1-2 minutes until it starts to brown. Add spinach and salt and mix to coat with the garlic and oil. Cook, stirring occasionally, for 3-5 minutes or until mostly wilted. Stir in lemon juice.
- Add shrimp and pasta back to the pot and gently mix everything together. Remove from heat and finish with parsley and lemon zest. Sprinkle with more pepper flakes if desired.