Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 8 oz dry spaghetti or linguine
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 5 cloves garlic, minced
  • 4 cups fresh spinach, packed
  • 1/4 cup fresh lemon juice
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy cooking water before draining the pasta.
  2. While the pasta cooks, pat the shrimp dry and season lightly with 1/2 tsp of salt and 1/4 tsp of pepper.
  3. In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, ensuring the garlic does not brown or turn bitter.
  4. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  5. Deglaze the pan with 3/4 cup of the reserved pasta water and the fresh lemon juice. Whisk vigorously, scraping up any browned bits. Increase heat to medium-high and allow the sauce to reduce slightly until it thickens and coats the back of a spoon (this is the key to emulsification). Add remaining salt and pepper to taste.
  6. Add the cooked, drained pasta and the fresh spinach to the skillet. Toss continuously for 1 minute until the sauce clings to the pasta and the spinach wilts.
  7. Return the cooked shrimp to the pan. Toss briefly to combine and serve immediately.