4 Serves
35 Mins
Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente.
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Vitamin E
6 mg / 15 mgVitamin K
1120 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
419 µg / 400 µgCalcium
321 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
208 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
1590 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
178 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat.
Add the chopped tomatoes, parsley, and garlic to the skillet, sautéing until the tomatoes are slightly tender.
Stir in the spinach, wine, and shrimp, cooking until the shrimp are pink and opaque and the spinach has wilted.
Drain the cooked linguine using a colander, then toss the pasta directly into the skillet with the sauce until well combined.
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