Lemon, Garlic, Shrimp Pasta
If you haven't noticed by now, I love lemon and I LOVE garlic. After having some left over shrimp in the freezer from another recipe, I thought it was time to change it up. This dish was quick and easy, and has a little kick to it. Perfect for a spicy date night, or a spicy night with your couch!
8 ounces Whole Wheat Linguine Pasta
2 Tbsp olive oil
2 Tbsp butter
3 cloves garlic, minced
½ tsp red pepper flakes
1¼ pound large shrimp
salt and pepper to taste
1 tsp Italian seasoning
4 C baby spinach
½ C Parmesan cheese
2 Tbsp parsley, chopped
1 Tbsp lemon juice
In a large pot, boil water and cook pasta as directed. Drain and set aside.
In the same pot, add olive oil and butter. When heated, add garlic and red pepper flakes. Stir until fragrant.
Add shrimp and salt and pepper, as desired. Once the shrimp starts to turn pink, add Italian seasoning and spinach. Cook until leaves are wilted.
Add the pasta back into the pot. Then stir in Parmesan and parsley. Stir until mixed.
Drizzle lemon juice over mixture, top it with Parmesan cheese and serve hot!
*Recipe Adapted from: Rivers, A. (2018, February 05). Lemon Garlic Parmesan Shrimp Pasta. Retrieved April 25, 2018, from https://therecipecritic.com/2016/08/lemon-garlic-parmesan-shrimp-pasta/