Lemon Garlic Shrimp Pasta with Wilted Spinach

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

While waiting for the water to boil, peel and devein 12 oz of shrimp, then pat dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Mince 4 garlic cloves, zest and juice 1 lemon, and chop 2 tbsp fresh parsley.

Once water is boiling, cook 8 oz linguine according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta water before draining.

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

In the same skillet, reduce heat to medium and add 1 tbsp olive oil and 2 tbsp butter. Add minced garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant.

Pour in 1/3 cup white wine and simmer for 2 minutes to reduce slightly.

Add 1/4 cup chicken broth, lemon zest, and 2 tbsp lemon juice. Simmer for 2 minutes.

Add 4 cups fresh spinach to the skillet and cook for 1-2 minutes until just wilted.

Return the shrimp to the skillet and add the drained pasta. Toss everything together, adding reserved pasta water as needed to create a silky sauce.

Remove from heat and stir in 1/4 cup grated parmesan cheese and 2 tbsp chopped parsley. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste.

Divide between two plates and serve immediately.