Lemon Garlic Parmesan Shrimp Linguine with Spinach

8 oz linguine pasta
1¼ lbs large shrimp
4 cups baby spinach
2 Tbsp olive oil
6 Tbsp butter, divided
4 garlic cloves, minced
1 tsp red pepper flakes
1 tsp Italian seasoning
½ cup Parmesan cheese
2 Tbsp parsley, chopped
1 Tbsp lemon juice
Salt and pepper to taste

In a large pot, cook the pasta in boiling water according to package directions. Drain and set aside. Using the same pan, heat olive oil and 2 Tbsp of butter. Add the garlic and red pepper flakes and cook until fragrant.

Add the shrimp and then salt and pepper to taste. Cook the shrimp until they start to turn pink. Add Italian seasoning and spinach and cook until wilted. Add the pasta back to the pot with the remaining butter, Parmesan and parsley. Stir until mixed and the butter is melted.

Add the lemon juice and toss. Serve immediately and enjoy.

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