Lemon-Garlic Shrimp Linguine with Wilted Spinach

Ingredients

• 375 g linguine
• 450 g large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 4 unit garlic cloves, thinly sliced
• 80 ml dry white wine
• 4 cup baby spinach
• 1 unit lemon (zest and juice)
• 0,5 cup grated parmesan
• 3 tbsp fresh parsley, chopped
• 0,5 tsp chili flakes

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and cook 375 g linguine until 1 minute shy of al dente; reserve 1 cup pasta water before draining.

2. 2

   Pat 450 g large shrimp very dry and season with salt, pepper, and 1/2 tsp chili flakes.

3. 3

   Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, then sear the shrimp in a single layer for 60 seconds per side until pink and just opaque; transfer to a plate.

4. 4

   Reduce heat to medium, add 3 tbsp butter and 4 thinly sliced garlic cloves, and sweat for 60-90 seconds until fragrant but not coloured.

5. 5

   Deglaze with 1/3 cup dry white wine, scraping up any brown bits, and simmer 2 minutes until reduced by half.

6. 6

   Add 4 cups baby spinach and toss until just wilted, about 45 seconds.

7. 7

   Add the drained pasta, the juice and zest of 1 lemon, and 1/2 cup pasta water; toss vigorously over medium heat to emulsify into a glossy sauce, adding more water as needed.

8. 8

   Return the shrimp with any juices, stir in 1/2 cup grated parmesan and 3 tbsp chopped parsley, and toss until everything is silky and clinging.

9. 9

   Taste, adjust salt, and serve immediately with extra parmesan and cracked pepper on top.