Shrimp Ryan Recipe
Fresh jumbo shrimp sautéed with artichoke hearts, baby spinach, fresh diced tomatoes, and roasted red peppers served in a white wine garlic butter sauce over linguini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Linguini
In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Shrimp
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the jumbo shrimp and sauté for about 2-3 minutes on each side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining butter. Add minced garlic and cook for about 1 minute until fragrant. Then, add the artichoke hearts, diced tomatoes, roasted red peppers, and baby spinach. Sauté for 3-4 minutes until the spinach is wilted.
- 4
Combine Ingredients
Pour in the white wine and let it simmer for about 2 minutes. Return the shrimp to the skillet, stirring to combine everything. Season with salt and pepper to taste.
- 5
Serve
Toss the cooked linguini into the skillet with the shrimp and vegetables, mixing well to coat the pasta in the sauce. Serve immediately.
