Shrimp, Lemon, Spinach Linguine

Instructions

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1. 1 Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.
2. 2 While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes. Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.
3. 3 Once the pasta water is boiling, add the linguine pasta to cook.
4. 4 Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes. Add the garlic and cook a minute more.
5. 5 Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.
6. 6 Add the spinach and the minced lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.
7. 7 When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste. Serve immediately. Sprinkle with grated Parmesan cheese to serve.