One-Pot Lemon Garlic Shrimp Pasta

 Ingredients (for 4 servings)

·         8 oz linguine (225 g)

·         2 tablespoons olive oil

·         8 tablespoons unsalted butter, 1 stick

·         4 cloves garlic, minced

·         1 teaspoon red pepper flakes

·         1 ¼ lb large shrimp (570 g)

·         salt, to taste

·         pepper, to taste

·         1 teaspoon dried oregano

·         4 cups baby spinach (160 g)

·         ¼ cup parmesan cheese (25 g), grated

·         2 tablespoons fresh parsley, chopped

·         1 tablespoon lemon juice

 

Preparation

·         In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.

·         Drain and set pasta aside.

·         In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.

·         Toss in shrimp, salt and pepper to taste and stir until shrimp start to turn pink, but are not fully cooked.

·         Add oregano and spinach, cook until wilted.

·         Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.

·         When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.