Ingredients

• 1 pound uncooked linguine

• 2 tablespoons oil from jarred sun-dried tomatoes in olive oil

• 1 large onion, diced (about 1 cup)

• 1/2 cup thinly sliced sun-dried tomatoes in olive oil

• 1 1/2 pounds uncooked shrimp (31/35 count per pound), peeled and deveined

• 1/2 cup dry white wine or Swanson® Chicken Broth

• 1 jar (23.75 ounces) Prego® Creamy Tomato with Garlic Sauce or Creamy Tomato with Ricotta Sauce

• 5 ounces baby spinach (about 5 cups)

Step 1

Cook and drain the linguine according to the package directions, reserving 1/2 cup cooking water. While the linguine is cooking, heat 1 tablespoon oil from the sun-dried tomatoes in a 12-inch skillet over medium-high heat.

Add the shrimp and season with salt and pepper. Cook for 2 minutes or until the shrimp are done. Remove the shrimp from the skillet, cover and keep warm.

Step 2

Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 4 minutes or until tender-crisp. Add the sun-dried tomatoes and cook and stir for 2 minutes. Add the wine and cook for 2 minutes or until reduced by half. Add the spinach, a handful at a time, cooking until wilted before adding more. Season with salt and pepper.

Step 3

Stir in the sauce and heat to a boil. For thinner sauce, stir in some of the reserved cooking water. Toss the linguine with the shrimp mixture. Serve topped with shaved Parmesan cheese and cracked black pepper, if desired.