# What You’ll Need:
→ Pasta
01 - 12 ounces linguine or spaghetti
02 - Salt, for boiling water
→ Seafood
03 - 1 pound large shrimp, peeled and deveined
→ Vegetables & Herbs
04 - 3 cups fresh baby spinach, packed
05 - 3 cloves garlic, minced
06 - 1 small shallot, finely diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped
09 - 1 tablespoon fresh dill, chopped (optional)
10 - Zest of 1 lemon
11 - Juice of 1/2 lemon
→ Sauce
12 - 3 tablespoons olive oil
13 - 1/4 cup dry white wine (or seafood/chicken broth)
14 - 2 tablespoons unsalted butter
15 - Freshly ground black pepper, to taste
16 - Pinch of red pepper flakes (optional)
→ Garnish
17 - 1/4 cup grated Parmesan cheese (optional)
18 - Lemon wedges
# How to Make It:
01 - Fill a large pot with salted water and bring to a rolling boil. Add linguine or spaghetti and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain in a colander.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until just pink. Transfer shrimp to a bowl and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil. Sauté the diced shallot and minced garlic for 1–2 minutes, stirring frequently, until fragrant but not browned.
04 - Pour in the dry white wine; simmer for 2 minutes, scraping any browned bits from the pan. Stir in unsalted butter, lemon zest, and red pepper flakes if using.
05 - Add spinach leaves to the skillet and cook for 1–2 minutes until just wilted.
06 - Return cooked shrimp to the skillet. Add drained pasta, fresh parsley, basil, dill, lemon juice, and a splash of reserved pasta water. Toss over low heat until all ingredients are evenly combined and warmed through. Adjust seasoning with additional salt and pepper.
07 - Transfer to serving plates and top with grated Parmesan cheese and lemon wedges as desired. Serve immediately.
