Instructions

• Bring a large pot of boiling water and cook the linguine according to package directions. Drain and set aside.
• In the same pot or a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat until the butter melts.
• Add the minced garlic and 1 teaspoon red pepper flakes; cook, stirring, until fragrant (about 30 seconds).
• Add the shrimp and season with salt and pepper to taste. Cook, turning as needed, until the shrimp are opaque and pink and cooked through.
• Stir in 1 teaspoon Italian seasoning and 4 cups baby spinach; cook, stirring, until the spinach is wilted.
• Add the drained linguine back to the pan along with the remaining 4 tablespoons butter, 1/2 cup Parmesan cheese, and 2 tablespoons chopped parsley. Toss or stir until the butter is melted and the pasta is evenly coated.
• Stir in 1 tablespoon lemon juice, taste and adjust salt and pepper if needed, and serve immediately.