Ingredients
12 oz (340g) linguine, uncooked
1 medium onion, chopped
4 scallions, green parts included, chopped
1 lb (455g) shrimp, uncooked, shells and tails removed
1/2 cup (120mL) fresh lemon juice
1/2 cup (120mL) dry white wine
1 tsp (2g) lemon zest, grated
1/2 tsp (3mL) tabasco sauce
2 Tbs (30g) tomato paste
1 lb (455g) fresh spinach
Preparation
Cook pasta in rapidly boiling water until done. Drain.
Wash spinach thoroughly and remove stems. Chop into 2-inch (5cm) pieces or, if the leaves are fairly small, leave them whole.
Heat oil in a 12-inch (30cm) skillet. Add onions and garlic and cook for 5 minutes.
Add shrimp and scallions. Stir fry for 3 minutes, until the shrimp are pink.
Add lemon juice, wine, lemon zest, tabasco sauce and tomato paste. Stir to combine all the ingredients. Add spinach leaves.
Cook, stirring occasionally, for 2-5 minutes more, just until the spinach leaves wilt and a sauce develops from the cooking spinach and the shrimp.
Transfer pasta into the skillet and toss to combine.
