Linguine with Prawns, Fresh Tomatoes and Spinach
Ingredients
- 1 pound prawns 1 pound shell and tail removed prawns
- 1 pound pasta 1 pound Fettuccine pasta
- 4 tomatoes 4 fresh, seed removed adn chopped tomatoes
- 1 tbsp flat-leaf parsley 1 tablespoons fresh flat-leaf parsley
- 0.5 pound spinach 1/2 pound stem removed and cleaned spinach
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 1 tsp olive oil 1 teaspoon olive oil
- 0.5 cup white wine 1/2 cup white wine
- 1 garlic 1 chopped garlic clove
Instructions
- Cook the Linguine according to package direction.
- 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.
- Drain the pasta, add it to the skillet and mix well.
- Serve hot.
Nutrition
Calories: 630kcal | Carbohydrates: 92g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 293mg | Sodium: 941mg | Potassium: 972mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6510IU | Vitamin C: 38.9mg | Calcium: 259mg | Iron: 5.9mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.