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Linguine with cooked shrimp, modest wilted spinach, Parmesan and sparse chopped parsley in a casual bowl.
Jenna Rowley

Rogliano's Zesty Shrimp Pasta

Shrimp and linguine with wilted spinach, Parmesan and your choice of Rogliano's Authentic Italian or Rosso Red Italian Dressing.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Pasta
Ingredients Method Notes

Ingredients
  

  • 8 ounces Linguine Pasta
  • 1 1/4 pound large shrimp
  • salt and pepper to taste
  • 1/2 bottle Rogliano's Authentic Italian or Rosso Red Italian Dressing
  • 4 cups baby spinach
  • 1/2 cup parmesan cheese
  • 2 Tablespoons parsley chopped
  • 1 Tablespoon lemon juice

Method
 

  1. Boil the pasta until tender. Drain and set aside.
  2. Using the same pan, heat the 1/2 bottle of Rogliano's dressing
  3. Add the shrimp and salt and pepper to taste. Cook until the shrimp are firm, pearly and opaque throughout, reaching 145°F. Add spinach and cook until wilted.
  4. Add the pasta back to the pot with the parmesan, and parsley. Toss the pasta until the mixture coats all the noodles.
  5. Add the lemon juice before serving and serve while hot.

Notes

Use either Rogliano's Authentic Italian or Rosso Red Italian Dressing. Authentic gives a light golden herb coating; Rosso gives a warmer red-orange finish. The approved serving illustration shows Authentic.