12ouncespeeled and deveined tail-on frozen shrimp (21-25), thawed* and patted dry
1/4teaspoonkosher salt
1/4teaspoonground black pepper
1/2cuploose fresh parsley, washed and roughly chopped
1/2cupshaved parmesan cheese or use grated
1lemon, washed and cut into wedges
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook until just before al dente. Drain, reserving 1 cup of the pasta water and place pasta back into the large pot.
Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan over medium heat. Once hot, add garlic and saute 1-2 minutes. Add wine and bring to a boil, then reduce to a simmer. Simmer until wine has reduced a bit, then add spinach. Stir, then add to pasta.
In the same saucepan you used for the spinach, add the remaining tablespoon of butter over medium heat. Pat the shrimp dry, then season with salt and pepper on both sides. Add to saucepan and cook about 1 minute on each side, until opaque and cooked through. Don't overcook the shrimp!
Add shrimp and chopped parsley to the pasta and spinach and toss gently with tongs. Drizzle in a bit of pasta water, toss gently again (this should help smooth the sauce and provide silkiness to the dish). Add salt and pepper to taste.
Serve linguine with shaved parmesan and lemon wedges for squeezing overtop bowls of scampi.
Notes
*Thaw shrimp in the fridge overnight or in a bowl under cold running water for 5-10 minutes.