Shrimp with Linguine, Spinach and Red Peppers

(from jerseyjenny’s recipe box)

Life member Meg Campbell says she loves to entertain. For one holiday party, she had to create a dish that would appeal to a guest from China, who didn’t like American food. Meg decided to use shrimp, vegetables and linguine, figuring that the pasta would be a reasonable substitute for Asian noodles. Her solution worked. The dish was received enthusiastically, and the guests cleaned their plates. Meg recommends serving the pasta with garlic bread.

PER SERVING: 305 calories, 7.5 g total fat (1.5 g saturated fat), 24.5 g protein, 34.5 g carbohydrate, 165 mg cholesterol, 505 mg sodium, 3.5 g fiber

Source: Cooking Club of America April 2007

Prep time: 10 minutes
Cook time: 15 minutes
Serves 6 people

Categories: CCA, dinner, shrimp, spinach


  • 8 oz. linguine
  • 2 tablespoons olive oil, divided
  • 1/2 tablespoon butter
  • 3 garlic cloves, minced, divided
  • 1 1/2 lb. shelled, deveined uncooked medium shrimp
  • 1/4 teaspoon salt, divided
  • 12 cups fresh spinach
  • 2 small red bell peppers, roasted, cut into strips*


  1. Cook linguine in large pot of boiling salted water according to package directions. Drain, reserving 1/3 cup of the cooking water.

  2. Meanwhile, heat large skillet over medium-high heat until hot. Add 1 tablespoon of the oil, butter and 1 of the garlic cloves; cook 30 seconds or until fragrant. Add shrimp and 1/8 teaspoon of the salt; cook 2 to 3 minutes or until shrimp turn pink, turning once. Place on plate. Cover to keep warm.

  3. In same skillet, heat 1/2 tablespoon of the oil over medium-high heat until hot. Add spinach and remaining 1/8 teaspoon salt; cook 1 to 2 minutes or until wilted, stirring frequently. Place in bowl. Cover to keep warm.

  4. In same skillet, heat remaining 1/2 tablespoon oil over medium-high heat until hot. Add remaining 2 garlic cloves; cook 30 seconds or until fragrant. In large bowl, toss linguine with garlic oil and reserved cooking water.

  5. Place one-sixth of the spinach in center of each serving plate; ring with bell pepper slices. Top spinach with linguine and shrimp.

  6. TIP *To roast bell peppers, place over high heat on gas or electric burner. Cook, turning with tongs occasionally, until skin is completely blackened. Place peppers in heavy plastic bag; close bag and let stand 15 minutes or until cool enough to handle. Peel.

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