July 12, 2018
Dinner, Main Dish, Salads,
Main Dish Salad, Fish/Seafood Salad, Shellfish, Shrimp, Pasta, Linguine, Vegetables, Spinach, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Skillet, Stove Top, No Eggs, Non-Dairy, Pasta Salad more
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"From one of our national supermarkets and their free monthly magazine, November 2017."
Cook the linguine in a saucepan of boiling salted water following packet direction or until al dente and then drain well.
Meanwhile heat the oil in a large frying pan over high heat and add the prawns and cook turning, for 3 to 4 minutes or until prawns curl and change colour and then add the snow peas and garlic and cook, stirring, for 2 to 3 minutes or until just tender and then add the spring onion and spinach and cook, stirring for 2 minutes or until spinach wilts.
Add the linguine to the pan and toos until heated through and then season.
Divide among serving bowls.
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I like how easy this recipe is, I think I just need a little more flavor to have it be something I would make again. I did swap frozen spinach for fresh, mushrooms for snow peas and bow ties for linguini. It didn't have enough moisture for me, so I added extra olive oil and a little homemade pesto, plus salt/pepper when I was mixing it up. Again, it's totally fine, just fairly bland. When I went back for a little more I added some balsamic glaze to the top, and that worked better for me. But I will say the shrimp was wonderful cooked this way.