A delightful pasta dish featuring succulent shrimp, fresh vegetables, and a rich garlic butter sauce.
Bring a large pot of water to a boil, add a pinch of salt, and cook the linguine until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large sauté pan, heat a drizzle of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
In the same pan, add the minced garlic and sauté until fragrant, about 1 minute.
Keep the heat medium-low to prevent the garlic from burning.
Pour in the white wine and let it simmer until reduced by half, about 2 minutes.
Scrape the bottom of the pan to deglaze and incorporate all the flavors.
Add the butter to the pan and stir until melted and combined with the wine.
Use cold butter to help emulsify the sauce smoothly.
Add the diced tomatoes and spinach to the pan, cooking until the spinach wilts and the tomatoes soften, about 2 minutes.
Add a pinch of salt to help the vegetables release their juices.
Return the shrimp to the pan and toss to coat in the sauce.
Ensure the shrimp are evenly coated with the sauce for maximum flavor.
Add the cooked linguine to the pan and toss everything together until well combined.
Use reserved pasta water to adjust the sauce consistency if needed.
Serve the pasta hot, garnished with freshly cracked black pepper and a sprinkle of grated Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
