Mediterranean Lemon Shrimp Pasta with Spinach and Cherry Tomatoes

Bring a large pot of salted water to a boil. Add 12 oz linguine pasta and cook according to package directions until al dente, about 8-10 minutes.

While pasta cooks, pat 1 lb shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Transfer to a plate.

In the same skillet, add the remaining 1 tbsp olive oil. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant.

Add 1 pint halved cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.

Add 5 oz baby spinach and cook for 1-2 minutes until wilted.

Return the cooked shrimp to the skillet. Add the zest and juice from 1 lemon, the remaining 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.

Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet along with the reserved pasta water. Toss everything together for 1-2 minutes until well combined and the sauce lightly coats the pasta.

Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve immediately.