Bring large pot of water to boil, add linguine and salt the water.
Meanwhile, heat EVOO, butter, garlic and red pepper flakes in dutch oven over medium heat until fragrant, about 3-4 minutes. Add shrimp and saute until translucency begins to turn opaque. Add spinach and oregano stirring continuously.
Once spinach is wilted, add cooked pasta, 8 Tbsp butter, parmesan, parsley and lemon juice. Stir until all incorporated and serve, topping with a few shrimp on each plate.
Originally Submitted
7/28/2016
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