Shrimp Diavolo Linguine with Baby Spinach
Get ready to heat things up with this Shrimp Diavolo Linguine! It features juicy, golden-seared shrimp nestled in a rich, garlicky tomato sauce that clings to every strand of pasta. Tossed with tender baby spinach for a pop of color and freshness, this meal feels like a fancy Italian restaurant dinner but comes together right in your own kitchen. It’s bold, it’s zesty, and it’s guaranteed to be a crowd-pleaser!
Ingredients for 3–4 people
Instructions
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1
Boil the pasta in 7 cups of water until al dente, then drain and set aside.
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2
Season the shrimp with lemon zest, 1/4 tsp black pepper, 1/4 tsp salt, and 1 tsp Italian spices.
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3
Fry the seasoned shrimp in 1 tbsp of oil over medium heat until golden brown, then remove from the pan.
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4
In the same pan, add another tablespoon of oil and sauté the chopped onion and minced garlic until softened.
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5
Stir in the crushed tomatoes and season with the remaining 1 tsp Italian spices, 1/4 tsp black pepper, and 1/4 tsp salt.
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6
Cover the pan and let the sauce simmer on low heat for 10 minutes to develop the flavors.
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7
Add the baby spinach to the sauce and cook for about 3 minutes until it wilts.
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8
Return the cooked pasta and fried shrimp to the pan, toss well to combine, cover, and cook on low heat for a final 5 minutes before serving.
