Ingredients:

  • 1 lb linguine pasta
  • 2 tsp kosher salt
  • 1/2 cup reserved pasta water
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  1. Boil the pasta. Cook 1 lb linguine in a large pot of heavily salted water until slightly firmer than al dente. Note: It will finish cooking in the sauce later.
  2. Save the water. Scoop out 1/2 cup of the cloudy pasta water before draining the linguine. Note: This starch is what prevents a greasy sauce.
  3. Prep the shrimp. Pat 1 lb large shrimp dry with paper towels and sprinkle with 1 tsp kosher salt. Note: Dry shrimp = better sear.
  4. Sear the protein. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet. Add shrimp in a single layer.
  5. Cook the shrimp. Sauté for 2 minutes per side until pink and just opaque. Remove shrimp from the pan and set aside.
  6. Sauté the aromatics. Lower heat to medium. Add remaining 3 tbsp butter, 6 cloves minced garlic, and 1 tsp red pepper flakes.
  7. Infuse the fat. Cook for 1 minute until garlic is fragrant and golden, taking care not to let it turn brown or bitter.
  8. Build the emulsion. Whisk in the 1/2 cup reserved pasta water and the juice of 1 lemon. Let it bubble for 1 minute.
  9. Toss it all. Add the cooked linguine and 2 cups baby spinach to the skillet. Toss vigorously until spinach is wilted and pasta is coated.
  10. Final touch. Add the shrimp back in along with 1/2 cup Parmesan, lemon zest, and 1/4 cup parsley. Toss once more and serve immediately.