Project Description

Tofino Shrimp – Spinach Linguine

1- 1 1/2 pound hand or machine peeled – cooked BC WILD SHRIMP
1 pound Spinach Linguine
2 tablespoons Olive Oil
2 –3 cloves of minced garlic
4-5 Green Onions (may use leeks) sliced longwise in thin strips
Salt and Pepper

  1. Cook Linguine as directions
  2. While Linguine is cooking Sauté garlic and onions in hot oil
  3. Reduce heat and add shrimp to warm
  4. Drain pasta and if you like mix lightly with olive oil
  5. Serve pasta covered with Shrimp mixture
  6. Season with salt and pepper to taste, serves 4.