Lemon-Garlic Butter Shrimp with Parmesan-Spinach Linguine – A savory dish that combines succulent shrimp and tender linguine in a rich, buttery sauce, finished with a zest of lemon
40 minutes, 2-3 servings
| 8 oz | Linguine pasta |
| 2 Tbsp | Olive oil |
| 6 Tbsp | Butter |
| 3 cloves | Garlic, minced |
| ½ tsp | Red pepper flakes |
| 1 lb | Large raw peeled shrimp |
| to taste | Salt and pepper |
| 1 tsp | Italian seasoning |
| 4 cups | Baby spinach |
| ½ cup | Parmesan cheese |
| 2 Tbsp | Parsley, chopped |
| 1 Tbsp | Lemon juice |
| 1. In a large pot, cook the linguine pasta (8 oz) in boiling water according to package directions. |
| 2. Once cooked, drain and rinse the pasta and set it aside. |
| 3. Using the same pan, heat the olive oil (2 tbsp) and 2 tbsp of the butter. |
| 4. Add the minced garlic (3 cloves) and red pepper flakes (1/2 tsp), and cook until fragrant. |
| 5. Add the large shrimp (1 lb) and add salt and pepper to taste. |
| 6. Cook until the shrimp start to turn pink. |
| 7. Add italian seasoning (1 tsp) and baby spinach (4 cups), and cook until wilted. © FirstPageRecipes.com |
| 8. Add the cooked pasta back to the pot with the remaining butter (4 tbsp), parmesan cheese (1/2 cup), and chopped parsley (2 tbsp). |
| 9. Stir until mixed and butter is completely melted. |
| 10. Add lemon juice (1 tbsp) before serving. |
| 11. Serve while hot. |
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