Ingredients:

  • 12 oz linguine or spaghetti
  • 2 tbsp extra virgin olive oil
  • 1/2 cup reserved pasta cooking water
  • 1 lb large shrimp, peeled and deveined
  • 6 cloves garlic, thinly sliced
  • 5 oz fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp red pepper flakes
  • 3 tbsp unsalted butter, cold and cubed
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Cook 12 oz linguine in heavily salted water until just shy of al dente. Note: The pasta will finish cooking in the sauce later.
  2. Dip a measuring cup into the pot to grab 1/2 cup pasta water before draining.
  3. Pat 1 lb shrimp with paper towels until they no longer feel slick.
  4. Heat 2 tbsp olive oil in a 12 inch skillet over medium high heat. Add shrimp and cook 2 minutes until pink and curled. Remove and set aside.
  5. Lower heat to medium. Add 6 sliced garlic cloves and 1/2 tsp red pepper flakes until the garlic is fragrant and golden.
  6. Toss in 1 cup halved cherry tomatoes. Cook for 2 minutes until they begin to soften and blister.
  7. Pour in the reserved pasta water and lemon juice. Bring to a simmer.
  8. Whisk in 3 tbsp cold, cubed butter one piece at a time until the sauce looks glossy and thick.
  9. Add the pasta, shrimp, and 5 oz spinach to the skillet. Toss until the spinach is wilted and velvety.
  10. Stir in lemon zest, 1/4 cup parsley, and 1/2 cup Parmesan cheese. Serve immediately.