Garlic Butter White Wine Shrimp Pasta

• servings: 2 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

8 ounces linguine

2 teaspoons olive oil

2 tablespoons unsalted butter

10 ounces grape tomatoes, halved

3 cloves garlic, minced

1/2 cup dry white wine

Juice and zest of 1 large lemon

1/2 pound raw shrimp, peeled and deveined

A big handful of baby spinach

A few leaves of fresh basil

Kosher salt and black pepper

Directions

Cook the linguine according to package directions. Reserve half a cup of pasta water, then drain the noodles and set them aside. Toss the noodles with olive oil to prevent them from sticking.

Melt the butter in a medium saucepan over medium heat. Add the halved grape tomatoes and cook, stirring frequently, for 5 minutes, or until they are beginning to burst and form a sauce.

Add the minced garlic and sauté for 30 more seconds, or until fragrant. Pour in the wine, then increase the heat to medium-high and cook, stirring occasionally, until the liquid is reduced by about half. Add the lemon juice and zest.

Season the shrimp with a pinch of salt and pepper, then add them to the sauce. Cook, stirring frequently to cook the shrimp on all sides, until they are pink and nearly cooked through, about 5 minutes.

Add a heaping handful of fresh spinach and stir until wilted. Add the linguine back to the pan and stir through the sauce, adding splashes of the reserved pasta water as needed to form a glossy sauce that coats the noodles.

Serve topped with a shower of fresh basil.