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Prep Time
10 mins
Total Time
30 mins


2 tbsp
olive oil, divided
30 mL
1 pkg
uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled and tails removed
454 g
1/4 tsp
each salt and pepper
1 mL
large shallot, finely diced
large garlic clove, minced
4 cups
baby spinach
1 L
1/2 cup
white wine
125 mL
1 container
fresh Alfredo sauce
300 mL
1 pkg
fresh linguine
350 g


Step 1

Heat 1 tbsp (15 mL) olive oil in a large skillet over high heat. Season shrimp with salt and pepper and sauté on both sides until just barely cooked through, 2 to 3 min. Transfer to a plate and return pan to the heat.

Step 2

Heat remaining oil; add shallot, garlic and spinach, and cook, stirring, until the spinach is wilted. Add wine and simmer 1 to 2 min. to reduce slightly. Stir in the alfredo sauce and turn heat down to a very gentle simmer.

Step 3

Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions. Drain, reserving 1/3 cup (75 mL) of the cooking water. Add the water to the alfredo sauce, stir and simmer gently for 1 to 2 min. Add shrimp to the sauce, toss gently and remove pan from heat. Divide pasta among 4 plates and top with sauce.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 30 Minutes or Less Dinner

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
15 g
Saturated Fat:
6 g
60 g
4 g
205 mg
25 g
770 mg
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