Dinner: Linguine with Shrimp & Spinach Pesto

Recipe by Woman's Day Kitchen When guests come over, turn to this simple spinach pesto pasta, which impresses with large shrimp simmered in a tantalizing mix of dry white wine and crushed red pepper.

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Linguine with Shrimp & Spinach Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 lb. pasta
2 tbsp. roasted almonds
1 small clove garlic
1 tsp. lemon zest
4 oz. baby spinach (about 4 cups)
2 tbsp. grated pecorino or Parmesan
3 tbsp. olive oil
Kosher salt and pepper
1 lb. large peeled and deveined shrimp
3/4 c. dry white wine
1/4 tsp. crushed red pepper

Instructions

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, pecorino, 2 Tbsp oil and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
Heat the remaining Tbsp oil in a large skillet over medium-high heat. Season the shrimp with 1/4 tsp salt and cook for 2 minutes. Turn the shrimp, add the wine and crushed red pepper to the skillet and simmer until the shrimp are opaque throughout, 2 minutes more.
Add the pesto to the shrimp and toss to combine. Toss with the pasta, adding some of the reserved cooking water if the pasta seems dry.

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