Ingredients:

  • 12 oz linguine or spaghetti
  • 1 tbsp sea salt
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 6 cloves garlic, thinly sliced
  • 4 tbsp unsalted butter, cubed
  • 1 tbsp extra virgin olive oil
  • 0.5 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, finely chopped
  • 2 cups baby spinach

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta 1-2 minutes less than the package directions until just before al dente. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
  2. Pat the shrimp completely dry with paper towels. Season evenly with kosher salt, black pepper, and smoked paprika.
  3. Heat 1 tbsp olive oil and 1 tbsp of the butter in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the shrimp for 90 seconds per side until opaque and pink. Remove shrimp from the pan immediately to prevent overcooking.
  4. Reduce heat to medium. Add the remaining 3 tbsp of cubed butter and sliced garlic to the skillet. Sauté for 1 minute until fragrant but not browned.
  5. Pour in the white wine (or broth) and lemon juice. Bring to a simmer, scraping the bottom of the pan to release any browned bits.
  6. Add the baby spinach, cooked pasta, and the reserved pasta water to the skillet. Toss vigorously for 1 minute until the sauce emulsifies and clings to the pasta.
  7. Fold the seared shrimp and fresh parsley back into the pasta. Serve immediately.