Linguine with Prawns, Fresh Tomatoes and Spinach

Linguine with Prawns, Fresh Tomatoes and Spinach

If you have around 45 minutes to spend in the kitchen, Linguine with Prawns, Fresh Tomatoes and Spinach might be an amazing pescatarian recipe to try. One portion of this dish contains around 41g of protein, 22g of fat, and a total of 725 calories. This recipe serves 4 and costs $3.93 per serving. 10 people were glad they tried this recipe. It is brought to you by Foodista. If you have prawns, tomatoes, salt and pepper, and a few other ingredients on hand, you can make it. It works well as a main course. With a spoonacular score of 85%, this dish is excellent. Linguine with Fresh Tomatoes, Linguine with Fresh Tuna, Tomatoes and Lemon, and Linguinie with Prawns, Spinach, Tomatoes and Goat Cheese are very similar to this recipe.

Ingredients

You need the ingredients below to cook it

  • baby spinach stems removed

    baby spinach stems removed

    fresh baby spinach stems removed and cleaned

    0.5 packages

  • fettuccine barilla

    fettuccine barilla

    Fettuccine Barilla

    453.592 grams

  • garlic clove

    garlic clove

    garlic clove

    1 item

  • olive oil

    olive oil

    Olive oil

    54 milliliters

  • freshly parsley

    freshly parsley

    freshly chopped parsley

    1 Tbsp

  • prawns

    prawns

    fresh prawns, shell and tail removes and deveined

    453.592 grams

  • salt and pepper

    salt and pepper

    Salt and Pepper to taste

    4 servings

  • tomatoes

    tomatoes

    fresh tomatoes, seed removed and chopped

    4 Items

  • butter

    butter

    unsalted butter

    2 teaspoons

  • white wine

    white wine

    White wine

    120 milliliters

Instructions

Let's follow the instructions for cooking it

  1. Cook the Linguine according to package direction.
  2. 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 wilted.
  3. Drain the pasta, add it to the skillet and mix well.
  4. Serve hot.