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Linguine Alfredo, with shrimp and spinach recipe

A delicious adaptation using the Alfredo sauce, as shown elsewhere on this best spaghetti sauce website, except this time Alfredo is combined with spinach and shrimp... a very tasty combination!

How to make this linguine Alfreo with shrimp and spinach


Linguine Alfredo with spinach and shrimp

1 lb. dry Linguine pasta
3 tbsp extra-virgin olive oil, divided
1 lb. Large Black Tiger Shrimp (or any kind you like), which you will have previously peeled, deveined and removed their tails
1 tsp salt and freshly ground black pepper
5-6 stems of chives, minced
2 minced cloves of garlic,
1 package fresh spinach leaves
1/2 cup white wine
2 cups store bought Alfredo sauce (or make your own Alfredo sauce)


1) Heat up 2 tbsp extra-virgin olive oil in your favorite spaghetti sauce skillet over medium-high heat; put the shrimp in and season with salt and pepper. Sauté the shrimp making sure both sides of each shrimp are cooked until slightly cooked, no more than 2 to 3 min. Reserve to a plate and put your skillet back over the heat.

2) Pour the remaining oil and bring to heat; add chives, press the garlic in and mix in the spinach; cook, mixing, until the spinach is done. At this point pour the wine over and simmer for 2 min. to reduce the sauce slightly. Pour over the alfredo sauce and turn heat down to a very gentle simmer.

3) After this, heat up large pot with salted water to a boil. Boil the linguine following package instructions. Just before straining the pasta when it is ready, catch 1/3 cup of cooking water and reserve. Strain the linguine. Add the reserved water to the alfredo sauce, simmer while stirring gently until the sauce reduces slightly. Put reserved shrimp back to the sauce, mix gently and remove skillet away from heat. Split the linguine in 4 plates and top with your shrimp and spinach sauce...

Serve immediately. This recipe will give you 4 portions, as mentioned elsewhere...

Buon appetito!