4 ounces dry linguine or spaghetti pasta
½ pound shrimp, cleaned and deveined
1½ tablespoons minced garlic
½ teaspoon red pepper flakes, more to garnish
1/8 teaspoon dried thyme
½ teaspoon garlic salt
2 tablespoons olive oil
4-5 thin slices lemon
½ cup white wine
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
2 handfuls (about 2 cups) spinach leaves
fresh grated parmesan cheese
Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.
While the pasta boils, mix the shrimp, garlic, red pepper flakes, thyme, and garlic salt together in a bowl. In a large skillet, heat the oil to medium heat. Add the shrimp (with all the garlic and herbs) and lemon slices* to the skillet. Cook the shrimp on both sides until they turn pink—approximately a minute on each side. Remove the shrimp to a clean bowl/plate.
Turn the heat to high and pour the the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and add the lemon juice. Reduce the liquid for 2-3 minutes on the high heat. Add the butter and whisk/melt it into the reduced wine.
Turn the heat to medium-low and toss in the cooked/drained pasta. Vigorously toss the pasta with the sauce, adding a tablespoon at a time of the pasta water until you reach your desired consistency. Season the pasta with additional kosher salt and black pepper as needed. Toss in the spinach and plate the pasta with the light sauce.
Top each dish with the cooked shrimp. Sprinkle the top with additional red pepper flakes and parmesan cheese. Serve immediately.
*While plating the pasta, you can remove the cooked lemon slices. Some do not enjoy the slight bitter taste of biting into cooked lemons but I’m all about it.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.
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