# Components:
→ Pasta & Protein
01 - 10.6 ounces linguine
02 - 10.6 ounces shrimp, peeled and deveined
→ Sauce & Veggies
03 - 1/2 cup sundried tomatoes in oil, chopped
04 - 2 garlic cloves, minced
05 - 2 cups fresh spinach, washed and trimmed
06 - 1/2 cup vegetable broth
# Method:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain and set aside.
02 - In a large skillet over medium heat, add chopped sundried tomatoes and minced garlic. Sauté for 2 minutes until fragrant.
03 - Add shrimp to the skillet. Sauté for about 3 minutes or until the shrimp turn pink and opaque.
04 - Stir in fresh spinach and vegetable broth. Cook until spinach is wilted and broth is slightly reduced, about 2 minutes.
05 - Add cooked linguine to the skillet and toss gently with the sauce. Serve immediately.
