One-Pot Lemon Garlic Shrimp Pasta

Option: Reduce amount of butter, add some pasta water and dry white wine.

Servings: 4

• 8 oz linguine
• 2 Tbsp. olive oil
• 5 Tbsp. unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper
• 1¼ lbs large shrimp
• Salt and pepper to taste
• 8 oz. baby spinach (LD: use two salad boxes of spinach)
• 2 Tbsp. parsley, chopped
• 1 Tbsp. lemon juice
• ¼ cup Parmesan, or more as desired

1. In a large pot, boil salted water and add pasta. Cook, stirring frequently, until al dente (about 2 minutes from done).
2. Drain and set aside pasta, reserving about 1/2 c. pasta water
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, stir to coat with oil, and immediately add 1/2 the spinach. Stir until distributed and beginning to wilt, then add 1/2 the pasta.
5. Repeat with remaining spinach and pasta. Stir in  3 TBS butter, Parmesan, and parsley. Mix gently, stirring frequently, until butter is melted and pasta and shrimp are cooked. Add pasta water and/or white wine,  if needed. Mixture should be saucy, but not soupy.
6. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
7. Serve with plenty of Parmesan.

Adapted from Tasty on BuzzFeed (https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.pn5rX24LY#.vgv46pnQR)