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Ambassador [Associate]
Ambassador [Associate]
  • 601 calories
  • 45 min
  • 4 servings


  • 1 (5 oz) pkg baby spinach
  • 4 cloves garlic
  • 10 oz linguine pasta
  • 4 oz Parmesan cheese
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 2 red bell peppers
  • 1 medium red onion
  • 4 tomatoes
  • black pepper
  • butter, unsalted
  • crushed red pepper
  • extra virgin olive oil
  • salt


  1. Preheat oven to 450°F.
  2. Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  3. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 2 red bell peppers
    • 4 tomatoes
    • 1 (5 oz) pkg baby spinach
  4. If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  5. When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11-12 minutes (or according to package directions). Once done, drain the pasta in a colander.
    • 10 oz linguine pasta
    • 2 tsp salt
  6. Peel and chop onion into 2-inch pieces; peel garlic. Spread out on a baking sheet.
    • 1 medium red onion
    • 4 cloves garlic
  7. Cut the bell peppers lengthwise; remove and discard the seeds and white membrane and chop into 2-inch pieces. Chop tomatoes into quarters and place on the baking sheet along with the peppers.
  8. Drizzle veggies with oil and season with salt and pepper; place in the oven and roast for 13-14 minutes. During that last 3-4 minutes of cooking, change the setting to broil and cook until they begin to char slightly.
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  9. Meanwhile, heat a skillet over medium-high heat. Once the skillet is hot, add butter and swirl to coat the bottom.
    • 2 tsp butter, unsalted
  10. Add shrimp to the pan, season with salt and pepper. Cook until golden brown and pink all the way through, about 2-3 minutes.
    • 2 tsp salt
    • 2 tsp black pepper
  11. Finely grate Parmesan.
    • 4 oz Parmesan cheese
  12. When vegetables are done cooking let cool for 3-4 minutes. Once cooled, peel the skin off the peppers and tomatoes and discard them.
  13. Add vegetables to the blender and blend until mostly smooth. Add half the Parmesan and season with salt and crushed red pepper. Pulse to combine.
    • ½ tsp salt
    • ½ tsp crushed red pepper
  14. Return pasta to the pot, add shrimp, sauce and spinach and stir to until spinach is wilted slightly.
  15. To serve, divide pasta between plates, top with remaining Parmesan. Enjoy!

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • grater
  • hand or regular blender
  • large pot
  • measuring spoons
  • oven mitts
  • spatula
  • stainless steel skillet
  • tongs