One-Pot Lemon Garlic Shrimp Pasta - cooking recipe

Ingredients

227 g linguine
2 tablespoons olive oil
8 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
567 g large shrimp
1 dash salt and pepper, to taste
1 teaspoon dried oregano
4 cups Baby Spinach
1/4 cup parmesan cheese
2 tablespoons parsley, chopped
1 tablespoon lemon juice

Preparation

In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
Drain and set aside pasta.
In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
Add oregano and spinach, cook until wilted.
Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.