We love going to different restaurants to taste new dishes that inspires me to try different ingredients or make slight modifications to an existing recipe to give it a face-lift. There is nothing like walking into a good Italian restaurant with its old-world charm and heavenly aromas floating from an open kitchen. There is just something about good food – especially Italian dishes – that make people happy! There always seems to be a party going on with servers bringing out heavy trays of food and cocktails. One of those restaurants is Carrabba’s Italian Grill providing the inspiration for this recipe and many other dishes including: Wood-Grilled Prosciutto Wrapped Pork Medallions with a Fig & Port Wine Sauce, Wood-Grilled Chicken with Goat Cheese Topped with a Lemon-Butter Basil Sauce, and Wood-Grilled Chicken with Sundried Tomato Flatbread.
This is a quick and easy meal to make after work. I tend to cheat by purchasing some prepared items to save even more time. It is a fairly healthy dish as long as you limit the butter-lemon sauce and use it more to enhance the flavors. It is important to add a lot of spinach since once cooked it greatly reduces in size. Mushrooms have the same problem! I tend to purchase them whole to cut them thick to avoid them cooking away to almost nothing! Add more or less roma tomatoes depending upon how much sauce is preferred with the linguine. Mix a quick salad, throw a loaf of bread in the oven, pour a glass of red, and plate the Linguine Pasta with Roma Tomatoes and Shrimp – and you might think you are in a great Italian restaurant with its wonderful food and aromas! Mangia!
1 pound linguine
2 tbsp olive oil, divided
4 – 8 ounces White mushrooms, sliced
1 pound medium shrimp
4 cups Baby Spinach about 5 ounces, chopped
1 can Roma tomatoes
1 – 2 tbsp Butter-Lemon Sauce (I bought mine premade from Wegmans)
2 tbsp Fresh basil, chopped
Salt and White Pepper
Cook the linguine according to the instructions on the package. While the linguine is cooking, make the sauce. Heat 1 tbsp olive oil in a pan and cook the white mushrooms until tender. Transfer to another bowl. Add the remaining olive oil in the pan and cook the shrimp. I take a shortcut as I purchase cleaned, cooked shrimp to save time. I might add it cold to the pasta or at the very end mixing with the pasta. Add the spinach and cook for about a minute. Add tomatoes and butter-lemon sauce and cook until heated through. Add the cooked mushrooms and fresh basil. Drain the pasta and add to the pan to mix with the sauce. Season with salt and white pepper before serving.