Garlic Shrimp and Spinach Lingunie

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.