Garlic Shrimp and Spinach Pasta

8.0 oz Pasta, Linguini, Enriched, cooked, Barilla
2 tbsp Olive Oil
6 tbsp Butter, unsalted
4 clove Garlic
1 tsp crushed red chili pepper flakes (by DBEAU57)
12 oz Shrimp, cooked
4 cup Baby Spinach (raw)
.25 tsp Salt
1 tsp Pepper, black
6 tbsp Parmesan Cheese, shredded
2 tbsp Parsley
1 tsp Oregano, ground
3 tsp Lemon Juice 'Real Lemon' 100% juice

If you use pre-cooked shrimp wilt the spinach first before adding the shrimp. Then the rest of the ingredients. The shrimp just needs to be heated through.

Boil linguini, drain and set aside.
Heat 2 TBS of Unsalted Butter and Olive Oil in a deep skillet.
Sauté garlic and red pepper until garlic is lightly brown.
Add shrimp. Stir until they start to turn pink-not fully cooked.
Add oregano and spinach and cook until well wilted.
Add pasta to skillet with the rest of the butter, parsley and Parmesan cheese.
Mix until butter is melted.
When the shrimp are done (turned all the way pink) add the lemon juice.
Toss and serve hot.


Serving Size: 1/4 of Recipe

Number of Servings: 4

Recipe submitted by SparkPeople user LULUTYM.