Garlic and Lemon Parmesan Shrimp Pasta

8 ounces spaghetti or linguine dried pasta

4 tablespoons olive oil, separated

4 tablespoons butter, separated

4 cloves garlic minced

1 teaspoon red pepper flakes

1 teaspoon Italian seasoning

1¼ pound large (31/40) shrimp, peeled and deveined, tails off

salt and pepper to taste

4 cups baby spinach, or 4 to 6 large handfuls

½ cup grated parmesan cheese

Up to 1 cup of reserved pasta water

2 tablespoons parsley chopped

1 to 2 tablespoon fresh squeezed lemon juice

In a large pot cook the pasta in boiling salted water according to package directions. Prior to draining, reserve 1 cup of pasta water, and set aside. Drain pasta, do not rinse, and hold in colander.

Using the same pan, heat 2 tablespoons olive oil and 2 tablespoons of butter. Add the garlic, red pepper flakes and Italian seasoning, cook until fragrant, approximately 2 to 3 minutes.

Add shrimp, salt and pepper to taste. Cook until the shrimp start to turn pink, do not over-cook, remove from pan. Add spinach to same pan and cook until wilted.

Add the pasta and shrimp back to the pot with the remaining butter, olive oil, parmesan, and parsley. Stir until mixed and butter is melted. Feel free to add a little pasta water, ¼ cup at a time, to provide a little extra moisture, but not too much as you want everything to cling to the pasta, and not be overly saucy.

Add the lemon juice before serving, toss, and serve while hot.

Serves 4 to 6

Penny Kazmier

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