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
Directions:
Cook pasta according to package instructions. Drain well in a colander set in the sink.
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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