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Directions

COOK the shrimp in a 12" skillet for 6 minutes.

ADD the spinach and tomatoes. Cook and stir for about 5 to 6 minutes more or until the shrimp turn pink and spinach wilts.

ADD pasta to the skillet and toss to coat. Portion onto plates and top with sprinkle of Parmesan cheese. Serve immediately.

From Jenna G.: Instead of sprinkling with parmesan cheese, try some gorgonzola crumbles or some feta crumbles.

From Anna M.: For a slightly different flavor, trying using blue cheese instead of the Parmesan.

From Linda C.: Add about 1/4 cup heavy cream and 1/3 cup parmesan before tossing and serving. Delicious!

From Kim K.: I add different veggies, like mushrooms, zucchini and snow peas. Very refreshing!

From Gayle G.: I used udon noodles and a couple of tablespoons of soy sauce (no parmesan) to give this a more Asian feel. Very tasty!

From Beth B.: Friday nights are SeaPak Shrimp night in our house. My husband and I love this simple scampi recipe but my boys turn up their noses at the spinach and tomatoes. So I just pop some popcorn shrimp in the oven for the boys then whip up the scampi recipe for me and my husband. Everyone loves shrimp night!

Ingredients

1 (16 oz) carton SeaPak® Shrimp Scampi - Tails On, frozen

1 bag (about 6 - 10 oz) fresh baby spinach

1 can (14.5 oz) diced tomatoes

8 oz linguine, cooked and drained (about 4 cups)

Grated Parmesan cheese

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