8 ounces Linguine Pasta
2 Tablespoons olive oil
6 Tablespoons butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
2 pound medium shrimp
salt and pepper to taste
4 cups baby spinach
½ cup parmesan cheese
2 Tablespoons parsley, chopped
1. In a large pot, cook the pasta in boiling water according to package directions. 10 minutes is usually the magic number that works for me. Add 2 tbsp salt and cooking oil. Salted water flavors the pasta from the inside out as the pasta absorbs the water, leading to tastier pasta. When it comes to adding olive oil, there are different opinion about this. Here's what I learned from watching Food Network when it comes to putting oil in your pasta water:
Rule of thumb: If you are making a thick sauce- including tomato paste, creamy mushroom, lots of cheese- for your pasta, DO NOT put oil in pasta water. It will prevent your pasta from absorbing your sauce. If your sauce is olive oil-based, YOU CAN ADD olive oil in your pasta water.
2. Drain and set aside.
3. Using the same pan, heat olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
4. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink.
5. Add spinach and cook until wilted.
6. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
7. Add the lemon juice before serving and serve while hot.
Let me know if you tried this recipe. 🙂