Shrimp And Spinach Linguine
A flavorful shrimp and spinach linguine dish featuring sun-dried tomatoes, feta, and Italian sausage, perfect for a hearty and satisfying Mediterranean-inspired meal.
Ingredients
- 1 lb. spinach linguine ⓘ
- 24 cleaned and deveined shrimp ⓘ
- 1 Tbsp. olive oil ⓘ
- 3 cloves garlic
- 2/3 c. sun-dried tomatoes packed in oil ⓘ
- 1 c. Feta cheese crumbled ⓘ
- grated Romano cheese
- 2 Tbsp. chopped parsley ⓘ
- 1 lb. Italian sweet sausage ⓘ
- 2 c. water ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 large onion chopped ⓘ
- 1 large green pepper chopped ⓘ
- 1 (14 1/2 oz.) can peeled tomatoes chopped
- 1 (8 oz.) can tomato sauce ⓘ
- 2 oz. chopped ham ⓘ
- 1/2 c. dry white wine ⓘ
- 1/2 tsp. sweet paprika ⓘ
- 1 tsp. crushed red pepper ⓘ
- 1 bay leaf ⓘ
Instructions
- Place sausage in a medium skillet, add water, cover, and simmer until water has evaporated.
- Remove cover and brown sausage on all sides.
- Meanwhile, cook spinach linguine according to package instructions, then drain.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and green pepper; sauté until softened.
- Add chopped garlic and sun-dried tomatoes; cook for 1-2 minutes.
- Pour in chopped peeled tomatoes, tomato sauce, and white wine; simmer for 10 minutes.
- Add chopped ham, sweet paprika, crushed red pepper, and bay leaf; cook for another 5 minutes.
- Remove bay leaf and stir in cooked sausage and shrimp; cook until shrimp turns pink, about 3-4 minutes.
- Combine cooked linguine with the sauce mixture.
- Stir in crumbled feta cheese, grated Romano cheese, and chopped parsley.
- Serve immediately, garnished with additional cheese if desired.
Tips & Substitutions
For a lighter option, you can substitute the Italian sweet sausage with turkey sausage or omit it altogether for a vegetarian version. If you prefer a bit more heat, consider adding more crushed red pepper. Fresh spinach can replace the sun-dried tomatoes for a different flavor profile. Remember to cook the shrimp just until pink to avoid overcooking.
Serving Suggestions
Serve the Shrimp and Spinach Linguine with a side of garlic bread or a fresh green salad for a complete meal. This dish pairs beautifully with Italian recipes such as Pasta Fagioli (Beans) or Grandma'S Lasagna. For a special touch, sprinkle additional feta and parsley just before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the skillet and warm over medium heat, stirring occasionally until heated through. For best results, avoid microwaving to maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Spinach Linguine contains roughly 1017 calories, with 32g protein, 82g carbohydrates, and 59g fat. It is an excellent source of iron (168% of the Daily Value), vitamin C (117% of the Daily Value), and dietary fiber (72% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the linguine ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the sauce and toss it with the linguine and shrimp just before serving for the best texture.
What can I substitute for Feta cheese?
If you're not a fan of Feta, you can use goat cheese or ricotta for a creamier texture. Alternatively, Parmesan cheese can also work if you're looking for a more traditional Italian flavor.
Is there a way to make this recipe gluten-free?
Absolutely! Simply substitute the spinach linguine with a gluten-free pasta option. Make sure to check the labels on the other ingredients, especially the sauces, to ensure they are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).