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Categories:
shell Barilla® tomatoes parsley freshly baby spinach fresh unsalted butter olive oil white wine garlic salt pepper
Viewed: 37 - Published at: 9 years agoIngredients
- 1 pound fresh prawns shell and tail removes and deveined
- 1 pound fettuccine Barilla
- 4 fresh tomatoes seed removed and chopped
- 1 tablespoon chopped parsley freshly
- 1/2 baby spinach fresh, stems removed and cleaned
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/2 cup white wine
- 1 garlic clove chopped, optional
- salt
- pepper
Method
- 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 saute until slightly tender. Add the spinach, the wine and the prawns. Saute until the prawns are pink and the spinach welted.
- Drain the pasta, add it to the skillet and mix well.
- Serve hot.
