Ingredients:

  • 2 lb fresh or frozen shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 3/4 cup cooking white wine
  • 1/2 cup fresh basil leaves, chopped
  • 1 bunch scallions, chopped
  • Salt & pepper, to taste
  • 1 box spinach fettuccine (12 oz)
  • Cherry tomatoes, halved for garnish (optional)

Instructions:

  1. If using frozen shrimp, thaw them under cool running water. Peel and devein if not already done.
  2. Boil water in a large pot. Cook fettuccine according to package instructions. Drain and rinse with cool water to stop cooking.
  3. In a non-stick skillet, heat olive oil over medium heat. Add minced garlic and chopped scallions. Sauté for 1-2 minutes until fragrant.
  4. Add chopped basil, white wine, and thawed shrimp to the skillet. Cook until shrimp turn pink and opaque, about 4-6 minutes. Season with salt and pepper.
  5. Add cooked spinach fettuccine to the skillet with shrimp. Drizzle with a little olive oil and toss to combine.
  6. If using, add halved cherry tomatoes to the skillet and stir for an additional minute to warm through.
  7. Remove from heat and serve immediately, garnished with extra basil if desired.