Fire Roasted Tomato and Shrimp Pasta

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  • 6 ounces linguine pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ cup chopped onion
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
  • 1 (9 ounce) box frozen creamed spinach, thawed
  • 12 large fresh shrimp, peeled, deveined and de-tailed
  • salt and pepper to taste
  1. Cook pasta according to package instructions. Drain well in a colander set in the sink.
  2. While pasta is cooking, heat the olive oil in a large saucepan over medium heat. Stir in the garlic and onion; cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Add shrimp. Cook and stir 5 minutes until shrimp turn pink. Season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.


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