Monday, May 24, 2010

Peppery Linguine with Spinach and Shrimp

This recipe was taken from Cooking Light. We didn't have any arugula so we went with baby spinach. We also didn't have any shaved fresh Romano cheese. We're cheapo's and use generic Parmesan (shhh...). We also used spinach linguine instead of regular white pasta. I took some pictures of the process but you can find the recipe here.

Fresh spinach, before we kill it, shrink it, and douse it in flavor.
The magical mixture of garlic, pepper, salt (basic is sometimes better).
Spinach and shrimps

Shrimp, spinach and linguine.
This recipe is good and relatively affordable because the recipe calls for  mostly kitchen staples. It didn't take long at all and it's quite healthy. It's definitely going in the recipe book.


Rick said...

That looks good. Way better than the Olive Garden.

Magic of Spice said...

Looks pretty good... I won't tell about the cheese,but I had to look away for a moment:) Love spinach!

MaryMoh said...

Looks delicious. Would make a lovely lunch for me.

Anonymous said...


I saw your post on the cheesesteaks-- they look great, much more authentic than mine! But hey, we can't all be from Philly!

Anyway, this looks great.. Shrimp and Pasta are definitely a favorite combo for me! Keep up the good cooking!

Lauren, Lauren's Little Kitchen

Bibi @ Bibi's Culinary Journey said...

I love pasta recipes using fresh spinach.Look delicious.

Anonymous said...


Monet said...

I adore shrimp pasta...definitely one of my favorite meals. This looks light and healthy, and I'm excited to give it a go!