Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (I used Grassland Butter)
  • 3 shallots (minced)
  • 1/2 cup white wine (such as sauvignon blanc, pinot grigio or chardonnay)
  • 1 pound thick white fish (such as halibut, cut into 1" chunks)
  • 3 cloves garlic
  • 1 14 ounce can artichoke hearts (drained and chopped)
  • 1 1/4 cups heavy cream
  • 2/3 cup freshly grated parmesan cheese
  • 1 teaspoon lemon zest (about half a lemon)
  • 3 cups fresh spinach leaves
  • 8 ounces whole-wheat linguine (cooked to package directions)
  • salt and pepper (to taste)

Instruction

  • In a large skillet over medium heat, melt the butter. Add the shallots and cook, while stirring, until they begin to soften. Pour in the white wine and boil down until it's reduced almost all the way. 
  • Add the chopped fish, garlic, and artichoke hearts to the pan, and cook until the seafood is done almost all the way through to the middle, 3 to 4 minutes. 
  • Add in the heavy cream, parmesan, and lemon zest and cook on medium-low until the sauce thickens, 2 to 3 minutes more. Toss in the spinach leaves, cooked pasta, salt, and pepper, and stir to coat. 
  • Serve warm topped with extra parmesan (if desired).