Shrimp, Lemon, Spinach Linguine

Ingredients

• 8 ounces linguine pasta
• Salt
• 3 tablespoons extra virgin olive oil
• 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
• 1/2 cup sliced shallots
• 1 tablespoon minced garlic
• 1 pound peeled, deveined 26-30 count shrimp
• 5 ounces baby spinach leaves
• 1/4 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil for the pasta, using 2 quarts of water and 1 Tbsp salt.
2. While the water comes up to temperature, get the lemons going. Warm 2 Tbsp olive oil in a large sauté pan over medium high heat.
3. Scatter the thin lemon slices into the pan and cook them until they are tender and browned, 7 to 8 minutes.
4. Take the lemons out of the pan and let them cool. When they are cool enough to handle, mince them.
5. Once the pasta water is boiling, add the linguine and cook it.
6. Pour 1 Tbsp olive oil into the same pan you used for the lemons, and set it over medium high heat. Add the shallots and cook until they have softened and picked up a little color, about 4 to 5 minutes.
7. Stir in the garlic and cook for another minute.
8. Add the shrimp to the shallot mixture. Cook until the shrimp are pink on one side, then turn and toss them so the second side cooks too, about 2 minutes per side.
9. Add the spinach and minced lemon to the pan, tossing until the spinach wilts. Pour in about 1/2 cup pasta water.
10. When the linguine is ready, drain it and add it to the pan with the shrimp, if there is enough room. If not, transfer everything to a separate bowl. Toss until the pasta is coated, then season with salt and pepper to taste.
11. Serve right away, with grated Parmesan cheese sprinkled over the top.