Lemon Garlic Butter Shrimp Pasta

Bring a large pot of salted water to a boil for the pasta.

While waiting for the water to boil, peel and devein 1 lb of shrimp, then pat dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Mince 6 garlic cloves, chop 1/4 cup fresh parsley, zest both lemons, and juice one of them (you should get about 3 tbsp juice).

Cook 12 oz linguine according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water.

While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Transfer to a plate.

Reduce heat to medium and add 4 tbsp butter to the same skillet. Once melted, add the minced garlic and 1/4 tsp red pepper flakes. Cook for 30 seconds until fragrant.

Add 1/3 cup white wine to the skillet and simmer for 2-3 minutes until slightly reduced, scraping up any browned bits from the bottom of the pan.

Add the lemon zest, 3 tbsp lemon juice, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water and 2 cups baby spinach. Toss until the spinach wilts and the pasta is coated with sauce, about 2 minutes.

Return the cooked shrimp to the skillet and add most of the chopped parsley (reserving some for garnish). Toss gently to combine and heat through.

If the pasta seems dry, add more reserved pasta water a tablespoon at a time until you reach your desired consistency.

Remove from heat and stir in 1/3 cup grated Parmigiano-Reggiano cheese.

Serve immediately, garnished with remaining parsley, extra red pepper flakes if desired, and thin slices from the remaining lemon.