300g linguine
1 cup dry white wine
1 tbsp cornstarch
1 tbsp butter
1 lb large shrimp, peeled and deveined
5 cloves garlic, minced
¼ tsp hot pepper flakes
1 sweet red pepper, cut into thin strips
1 cup whipping cream
¼ tsp salt (or to taste)
4 cups, loosely packed baby spinach
¼ cup chopped basil or parsley
Cook linguine.
In large pot, melt butter over medium-high heat, cook garlic, red pepper, hot pepper flakes and shrimp until opaque. Using a slotted spoon, transfer to a bowl.
Pour wine into same pot, increase heat to high and bring to a boil for about 3 minutes. Add cream and bring to boil again. Add cornstarch to a little more wine and whisk into the mixture, stirring for 1 minute. Add spinach and stir until wilted. Add shrimp mixture and cook until hot. Season to taste with salt. Mix in linguine and add basil or parsley.