Dinner: Linguine with Shrimp & Spinach Pesto

Recipe by Woman's Day Kitchen When guests come over, turn to this simple spinach pesto pasta, which impresses with large shrimp simmered in a tantalizing mix of dry white wine and crushed red pepper.

This recipe includes fertility superfoods such as:

Lemon, Spinach

Health and fertility benefits of Linguine with Shrimp & Spinach Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 lb. pasta
2 tbsp. roasted almonds
1 small clove garlic
1 tsp. lemon zest
4 oz. baby spinach (about 4 cups)
2 tbsp. grated pecorino or Parmesan
3 tbsp. olive oil
Kosher salt and pepper
1 lb. large peeled and deveined shrimp
3/4 c. dry white wine
1/4 tsp. crushed red pepper

Instructions

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, pecorino, 2 Tbsp oil and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.
Heat the remaining Tbsp oil in a large skillet over medium-high heat. Season the shrimp with 1/4 tsp salt and cook for 2 minutes. Turn the shrimp, add the wine and crushed red pepper to the skillet and simmer until the shrimp are opaque throughout, 2 minutes more.
Add the pesto to the shrimp and toss to combine. Toss with the pasta, adding some of the reserved cooking water if the pasta seems dry.

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