Fresh Tomato, Spinach, and Shrimp Linguine
This easy to make and super delicious linguine is perfect for a busy weeknight or even a nice weekend dinner.
Servings: 4 people
Calories: 323kcal
Ingredients
- 1 tablespoon olive oil
- 8 ounces baby shrimp peeled and deveined
- 1 cup grape tomatoes cut in half
- 2 garlic cloves minced
- 2 cups baby spinach
- 1/2 cup basil fresh, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 ounces whole-wheat linguine pasta cooked
- 1/4 cup vegetable broth low-sodium
- 1/4 cup parmesan cheese grated
Instructions
- In a large skillet, heat the olive oil on medium heat. Once hot, add the shrimp, tomatoes and garlic, cook for about 5 minutes or until the shrimp are pink and cooked through. Add the spinach and basil, season with salt and pepper. Cook until the spinach just begins to wilt and stir in the linguine and vegetable broth. Bring to a simmer for 5 minutes. Stir in the parmesan and serve.
Nutrition
Serving: 1cup | Calories: 323kcal | Carbohydrates: 46g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 468mg | Fiber: 3g | Sugar: 3g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8