Very light yet robust in flavor. This Tuscan Shrimp Linguine dish has a hint of sweet in its light olive oil, red wine vinegar and fresh tomato-based sauce. Toss in some fresh spinach leaves, top with parmesan cheese and you have a winning meal!

Tuscany is hands down, one of the regions of Italy best known for its cuisine. This well-presented shrimp dish is of Tuscan origin and may be served over a multitude of pastas.

Tuscan Shrimp Linguine

Ingredients

1. 16 oz. Large Peeled and Deveined Shrimp

2. 1 whole Diced Tomato (2/3 cup)

3. 2 Garlic Cloves (minced)

4. 1/2 cup Sliced Red Onion

5. 2 cups Spinach

6. 4 - 5 tablespoons Butter

7. 1/2 cup Olive Oil

8. 1/4 cup Red Wine Vinegar

9. 1/8 cup Sugar - or sweetener of choice

10. 1/4 cup Shredded Parmesan Cheese

11. 8 oz Linguine

12. 1 tablespoon Salt and an extra dash of olive oil

Instructions

1. Add Linguine to a medium sized pot of boiling water. Add salt and a dash of olive oil to the water. Let boil approximately 17 - 20 minutes or until al dente. Strain Linguine once done. (Linguine should finish at the same time as the shrimp and sauce)

2. In a large skillet add butter over medium heat. Allow butter to start to bubble and turn white before adding in the minced garlic. Sautee the garlic for 1 minute.

3. Add olive oil and heat on medium high for about 2 minutes before adding tomatoes, peppers, onion and garlic to the hot olive oil and reduce heat to medium. Sautee for roughly 4 minutes.

4. Add red wine vinegar and sugar. Let simmer for 4 - 5 minutes. Stirring occasionally.

5. Add shrimp and squeezed lemon. Let simmer for 5 minutes before adding the spinach.

6. Once you add the spinach, simmer all together for another 2 minutes. Or until spinach is cooked and shrimp is completely pink.

7. Toss over a bed of Linguine and sprinkle shredded parmesan cheese on top.

Who needs to go out for dinner when you can create this gorgeous Tuscan meal in less than 30 minutes? That's right, 30 minutes is all it will take to reach this level of greatness for tonight's dinner. You can create an unforgettable restaurant quality meal at home tonight!

I have never made it this way before with the red wine vinegar and I'm pretty sure I won't make it any other way from now on. I am that pleased with it. I do add a small amount of sugar to compliment the red wine vinegar as it cooks down. Even with the sugar added it makes for a light sauce. You can use frozen pre-packaged shrimp, thawed of course.