As much as I think I might be fighting fall season, I think I’m deep down kiiiiind of excited. I am very sad that summer is coming to an end, but I fall is upon us and it’s going to be a good time. I will definitely miss the summer, pooltime, patios, but hey- it will all be back next year! I can look forward to the scarves, boots, and hot chocolate. I’m like a little kid when it comes to hot chocolate and I love it! Don’t even get me started on the marshmallows.
With fall season also comes pumpkin EVERYTHING. I have been joking with friends lately and I do like pumpkin flavored things but I feel kind of bad that I don’t consume it everyday. I was at a coffee shop this morning and joked with the barista that today’s pumpkin mini cupcake was my first and probably my last pumpkin flavored something this season. I think something is wrong with me?
…but then again in a couple of weeks I can have a change of heart and start craving ALL THE THINGS.
The recipe I have for you today is something that you can enjoy all year round. It took a whopping 20 minutes to put everything together and it tasted like something you can get from a fancy pantsy restaurant! This pasta is on the lighter side and is not filled with a ton of cheese, heavy cream or half and half. Don’t get me wrong, there is some parmesan cheese in there but just a healthy amount ;-p
- 2-3 cups cooked Linguine pasta
- 2 tablespoons extra virgin olive oil
- 6 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 pound raw shrimp
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- ½ cup parmesan cheese, grated
- 2 tablespoons parsley + more for garnish
- Juice of 1 lemon
- Heat olive oil and 2 tablespoons butter in a large pan to medium heat. Add red pepper flakes and garlic until fragrant, or about 1-2 minutes.
- Add shrimp, salt and pepper. Cook shrimp for about 1 minute on each side, or until starts to turn pink. Add Italian seasoning and spinach and cook until wilted, or 2-3 minutes.
- Add cooked pasta to pan with 4 tablespoons butter, parmesan, and parsley. Stir until fully mixed and butter has melted. Add lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with lemon and parsley if desired.
Adapted from The Recipe Critic