Name: Shrimp and sardine tomato pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz linguine; 4 oz large shrimp (21-25 count), peeled and deveined; 2 oz canned sardines in oil, drained and flaked; 2 tbsp tomato paste; 2.5 oz cremini mushrooms, sliced; 1 oz baby spinach; 1 tsp olive oil; 2 cloves garlic, minced; 1/2 tsp red pepper flakes; 1/4 cup pasta water, reserved; 1/2 tsp salt; 1 tbsp lemon juice

Instructions

Prep 20 min · Cook 10 min

Bring a large pot of water to a boil and salt it generously. Cook the linguine for 9 to 11 minutes until al dente. Reserve some pasta water before draining.
While the pasta cooks, heat half the olive oil in a skillet over medium-high heat. Season the shrimp with a tiny pinch of salt. Cook for 2 minutes, flip, and cook for 2 minutes more until pink and just curled into a loose C shape. Remove the shrimp from the skillet. Done when opaque in the center, 145°F.
In the same skillet, add the remaining oil and the mushrooms. Cook for 5 minutes until browned and softened. Stir in the garlic, tomato paste, and red pepper flakes, cooking for 1 minute until the paste darkens and smells fragrant.
Stir the flaked sardines, the remaining salt, and the reserved pasta water into the skillet. Simmer for 2 minutes to create a glossy, thick sauce.
Add the cooked linguine, seared shrimp, and spinach to the skillet. Toss for 1 minute until the spinach wilts and the sauce coats the pasta. Remove from the heat and stir in the lemon juice.

Nutrition

Ingredients

Instructions

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