Ingredients:

  • 12 oz Linguine or Spaghetti
  • 5 oz Fresh Baby Spinach, stems removed
  • 1 pint Cherry Tomatoes, halved
  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, thinly sliced
  • 0.5 tsp Red Pepper Flakes
  • 0.25 cup Fresh Parsley, chopped
  • 1 tbsp Fresh Lemon Juice
  • 0.5 cup Reserved Pasta Water
  • 0.25 cup Grated Parmesan Cheese
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Boil 12 oz linguine in a large pot of salted water. Note: Cook it 1 minute less than the package directions because it will finish in the sauce. Set aside 0.5 cup of pasta water before draining.
  2. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add 1 lb shrimp in a single layer, seasoned with salt and pepper. Cook for 2 minutes until pink and opaque on the edges. Remove shrimp from the pan and set aside.
  3. Lower the heat to medium and add 2 tbsp butter. Once bubbling, toss in 4 cloves of sliced garlic and 0.5 tsp red pepper flakes. Sauté for 1 minute until the aroma fills the kitchen but the garlic hasn't browned.
  4. Add 1 pint halved cherry tomatoes to the skillet. Cook for 4-5 minutes, pressing down slightly with a spoon, until they pucker and release their juices.
  5. Add 5 oz fresh baby spinach to the pan. Toss gently for 1 minute until the leaves just begin to collapse and turn bright green.
  6. Pour in the 0.5 cup reserved pasta water and 1 tbsp lemon juice. Stir vigorously to combine the fats with the water, creating a light, glossy sauce.
  7. Add the cooked linguine and the seared shrimp back into the skillet. Toss everything together for 2 minutes until the noodles are coated and the shrimp is hot.
  8. Turn off the heat. Sprinkle in 0.25 cup Parmesan cheese and 0.25 cup fresh parsley. Give it one last toss. If it looks too dry, add a splash more warm water or a tiny bit of olive oil.