Linguine with Prawns, Fresh Tomatoes and Spinach

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

It feels as we are on a fish cooking series, but I had a request from my son therefore I could not say no to it.  As I had prawns in the freezer, fresh tomatoes and spinach in the refrigerator, dinner was ready rather quickly.
As I was creating the recipe as I was going along, I did not use any garlic for us, but I am sure it will give it a nice flavor to it.  If you want to spice up things, adding a few shakes of crushed chili peppers will shake things up a bit.
I had no idea what to expect , but I have to admit the juice  and with the wine it gave such a great flavor to the prawns. Mixing the past in the skillet, allowed the pasta to absorb all the juice and enrich itself with flavor.

Giangi's Kitchen Signature

 

Nutrition Facts
Linguine with Prawns, Fresh Tomatoes and Spinach
Amount Per Serving
Calories 630 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 293mg 98%
Sodium 941mg 39%
Potassium 972mg 28%
Total Carbohydrates 92g 31%
Dietary Fiber 6g 24%
Sugars 6g
Protein 40g 80%
Vitamin A 130.2%
Vitamin C 47.2%
Calcium 25.9%
Iron 32.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Linguine with Prawns, Fresh Tomatoes and Spinach

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 pound shell and tail removed prawns
  • 1 pound Fettuccine pasta
  • 4 fresh, seed removed adn chopped tomatoes
  • 1 tablespoons fresh flat-leaf parsley
  • 1/2 pound stem removed and cleaned spinach
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/2 cup white wine
  • 1 chopped garlic clove

Instructions

  1. Cook the Linguine according to package direction.

  2. In a large skillet under medium heat melt the butter with the olive oil. Add the chopped tomatoes, chopped parsley, chopped garlic and sauté until slightly tender. Add the spinach, the wine and the prawns. Sauté until the prawns are pink and the spinach welted.

  3. Drain the pasta, add it to the skillet and mix well.

  4. Serve hot.

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