Ingredients:

  • 8 oz whole-grain linguine
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tbsp unsalted butter
  • 1/2 cup low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the whole-grain linguine according to package directions until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Pat shrimp completely dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside on a plate.
  3. Lower the heat to medium. Melt butter in the same skillet, stir in minced garlic, and cook for 30-60 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up the fond, and let the wine reduce by half (about 2 minutes).
  4. Stir in the vegetable broth and simmer for 3 minutes.
  5. Add the cooked pasta, seared shrimp, and baby spinach to the skillet. Toss over medium heat until the spinach begins to wilt.
  6. Remove the skillet from heat. Stir in the lemon juice, lemon zest, and Parmesan cheese. Gradually add reserved pasta water as needed to create a silky emulsion that clings to the pasta.