Lemon Garlic Parmesan Shrimp Pasta
6
Linguine tossed with garlic shrimp, wilted spinach, and a buttery lemon-parmesan sauce.
| prepBring a large pot of salted water to a boil | ||||
| 225 g linguine pasta | Cook pasta according to package directions, drain | Return pasta, stir in remaining butter, cheese & parsley until melted | Add lemon juice, toss & serve immediately | |
| 2 tablespoons olive oil | Heat oil & butter, cook garlic & pepper flakes until fragrant | Add shrimp, season, cook until pink; add Italian seasoning & spinach until wilted | ||
| 2 tablespoons butter (for garlic) | ||||
| 4 cloves garlic, minced | ||||
| 1 teaspoon red pepper flakes | ||||
| 570 g large shrimp | ||||
| salt and pepper to taste | ||||
| 1 teaspoon Italian seasoning | ||||
| 120 g baby spinach | ||||
| 4 tablespoons butter (remaining) | ||||
| 50 g Parmesan cheese | ||||
| 2 tablespoons parsley, chopped | ||||
| 1 tablespoon lemon juice | ||||
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