creamy shrimp linguine

When my kids see a bag of shrimp come home from the grocery store, the first thing they ask is "are you making shrimp linguine?!"

They love it. 

...and probably have no idea it's packed full of green veggies ;) 

This dish takes no time at all to make (I consider it a weeknight meal) 

It's easy cleanup - ONE POT,

It's cozy enough for winter comfort food, but the fresh veggies make it nice and bright for the warmer months,

...and in Liam's words: it's "Hell's Kitchen" worthy ;) 

Make this. I promise you and your family will enjoy it!

This recipe serves our family of 6 - plus enough for leftovers!

SHOPPING LIST:

1 pound of medium sized shrimp, peeled and deveined

EVOO (extra-virgin olive oil)

1 pound of linguine 

Salt and Pepper

4 tablespoons of butter

5 garlic cloves, minced

A *dash* of red pepper flakes

3 cups of grape or cherry tomatoes, halved

1/4 cup of white cooking wine

1 cup of heavy cream

2 lemons

5-6 cups of a leafy vegetable (my husband likes spinach, I like kale!)

1/2 cup of shredded Parmesan (plus more for garnish!)

DIRECTIONS:

Get those noodles cooking! 

Grab your dutch oven (or a large skillet) and heat about a teaspoon of EVOO over medium-high heat

Add shrimp, season with S&P and cook until your shrimp are nice and pink then move them to a plate

Add your butter to the skillet and once it's mostly melted, add your garlic and a dash (or more if you like it HOT) of red pepper flakes and cook until your house smells like heavenly garlic butter goodness (when you know, you'll know...)

Add in your tomatoes and add a little more S&P - once your tomatoes soften, throw in your wine

Let this simmer until the wine is mostly reduced 

Add your heavy cream, lemon juice and Parmesan - let this simmer until the sauce is nice and thick

Add your pasta and your leafy greens and toss. 

Top with extra Parmesan (duh.) and enjoy!

So, so light, fresh, bright and YUMMY!