Shrimp, Lemon, Spinach Linguine

01Method

1. 1

   Bring a large pot of salted water to a boil for the pasta.

2. 2

   While the water heats, warm 2 tbsp of olive oil in a large sauté pan over medium-high heat. Add the thinly sliced lemon pieces and cook until softened and golden, 7–8 minutes. Transfer to a plate to cool, then mince finely.

3. 3

   Once the water is boiling, add the linguine and cook according to package directions.

4. 4

   Return the pan to medium-high heat with the remaining olive oil. Add the shallots and sauté until lightly browned and tender, 4–5 minutes. Stir in the garlic and cook for 1 minute more.

5. 5

   Add the shrimp to the pan and cook until pink on the first side, then flip and cook the other side, about 2 minutes per side.

6. 6

   Stir in the spinach and the minced lemon, tossing until the spinach wilts. Pour in about half a cup of pasta cooking water.

7. 7

   Drain the cooked linguine and add it directly to the pan with the shrimp mixture, tossing everything together to coat. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan.