Ingredients:

  • 12 oz linguine
  • 4 quarts water
  • 1 tbsp salt
  • 1 lb langostino tails, thawed and patted dry
  • 4 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 1 tbsp extra-virgin olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup light cream
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until just al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.
  3. Pour in the broth and light cream. Bring to a gentle simmer for 3-4 minutes until the liquid reduces slightly. Stir in the Parmesan cheese until melted.
  4. Add fresh baby spinach to the skillet and stir for 1-2 minutes until wilted. Immediately fold in the thawed langostino tails and lemon juice; cook for 60-90 seconds to warm through.
  5. Transfer drained pasta into the skillet. Toss vigorously, adding reserved pasta water one tablespoon at a time until the sauce clings to the pasta. Season with salt and black pepper.