Ingredients:

  • 12 oz linguine
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 large lemon, juiced and zested
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cups baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente (1-2 minutes less than package directions). Reserve 1 cup of starchy pasta water before draining.
  2. Pat shrimp dry with paper towels. Season with salt, pepper, and paprika.
  3. Heat olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until opaque and plump. Remove shrimp from pan and set aside.
  4. Lower heat to medium. Add butter to the skillet; once melted, sauté minced garlic for 30-60 seconds until fragrant.
  5. Pour in white wine and lemon juice to deglaze the pan, scraping up browned bits. Simmer for 3 minutes to reduce by half.
  6. Stir in fresh baby spinach until just wilted.
  7. Add the cooked pasta and grated Parmesan to the skillet. Toss vigorously, adding reserved pasta water as needed to create a silky emulsion.
  8. Return the seared shrimp to the pan, toss with the pasta to coat, and garnish with chopped parsley and lemon zest.