Lemon Butter Shrimp Linguine

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Large shrimp, peeled and deveined
• 12 oz Linguine
• 1 pint Cherry tomatoes, halved
• 4 cups Fresh spinach
• 4 cloves Garlic
• 1 each Shallot, finely diced
• 4 tbsp Butter
• 3 tbsp Olive oil
• 1 each Lemon, zested and juiced
• 1/4 cup Dry white wine (or chicken broth)
• 1/4 cup Fresh parsley, chopped
• 1/4 tsp Red pepper flakes (optional)
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat oven to 400°F. Toss the cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, until softened and slightly caramelized.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, reserving 1/2 cup pasta water before draining.
3. While the pasta cooks, heat the remaining olive oil in a large skillet over medium-high heat.
4. Season the shrimp with salt and pepper. Add to the skillet and cook 1-2 minutes per side, until pink and opaque. Remove to a plate.
5. Reduce heat to medium. Add the butter, shallot, and garlic to the skillet and cook 1 minute until fragrant.
6. Add the white wine (or broth) and lemon juice and simmer 2 minutes to reduce slightly.
7. Add the cooked linguine, shrimp, roasted tomatoes, spinach, lemon zest, and red pepper flakes (if using). Toss until the spinach wilts, adding a splash of reserved pasta water if needed.
8. Remove from heat and stir in the parsley and Parmesan. Serve immediately, garnished with additional Parmesan if desired.