Shrimp Linguine with Sundried Tomato Pesto and Spinach

(found in Women’s Day Magazine)

12 oz. linguine
¼ c sundried tomato pesto
Lemon zest, 3 strips
2 T olive oil
3 cloves garlic, thinly sliced
20 large shrimp
½ c dry white wine
3 c baby spinach


Cook linguine according to package directions, then toss with sundried tomato pesto. Set aside. In a large skillet, heat olive oil, garlic and lemon zest over medium heat. Cook, stirring, until tender, about 2 minutes. Increase heat to medium-high, add shrimp and cook for 2 minutes. Turn shrimp, add wine and simmer until shrimp are opaque throughout, approximately 2 more minutes. Toss with pasta mixture and spinach.