A simple and satisfying one-pot wonder meal of linguine with plump shrimp, ribbons of wilted spinach, garlic, white wine, and plenty of fresh lemon. The red pepper flakes give a little kick, and the Parmesan cheese adds a ton of flavour for an incredibly tasty meal in a quick 20 minutes.
Set a large pot of salted water on to boil. Once boiling, add linguine and cook for 8-10 minutes or until al dente. Drain pasta. To prevent the pasta from sticking together, toss with a bit of olive oil and set aside.
Wash and slice lemon in half. Wash and finely mince Italian Parsley.
Cook Shrimp / Finish Sauce:
Return the pot to medium-high heat. Add 2 tbsp. (4 tbsp. for 4 servings) oil and 2 tbsp. (4 tbsp. for 4 servings) butter. Once butter is melted, add garlic, oregano, and red pepper flakes to taste. Cook for one minute until fragrant. Add shrimp and white cooking wine into the pot and toss to coat in oil and spices. Season with salt and pepper to taste. Cook for 2 minutes until shrimp is no longer translucent and has turned pink. Add spinach. Cook for 1 minute until spinach is wilted and bright green. Add cooked pasta to the pot and turn off the heat.
Finish + Serve:
Sprinkle parmesan cheese over pasta. Squeeze lemon juice over everything. Toss everything together well. Split between serving dishes and enjoy!