Ingredients:

  • 1 lb (450g) linguine
  • 1 tbsp (15ml) salt
  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 4 tbsp (56g) unsalted butter
  • 5 cloves (25g) garlic, minced
  • ½ cup (120ml) dry white wine
  • 1 cup (240ml) heavy cream
  • ¾ cup (75g) Parmesan cheese, freshly grated
  • 1 medium lemon, zested and juiced
  • 2 cups (60g) fresh baby spinach
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 1–2 minutes less than package directions. Reserve 1 cup (240ml) of starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  3. Lower heat to medium and melt butter in the same skillet. Add minced garlic and red pepper flakes; sauté for 1 minute. Pour in white wine and simmer for 2–3 minutes until the liquid reduces by half.
  4. Stir in heavy cream and lemon juice. Bring to a gentle simmer for 2 minutes. Whisk in Parmesan cheese until melted and smooth. Stir in spinach until wilted (about 60 seconds).
  5. Toss the cooked pasta and seared shrimp into the sauce. Add reserved pasta water as needed to reach desired consistency. Stir over low heat until the sauce emulsifies and coats the pasta.