Lemon Shrimp Linguine

I was browsing Pinterest last night and came across a delicious-looking dish. I believe the recipe was originally from Real Simple. I realized that I had almost all the ingredients on hand, which was good enough for me. So, I put a pot of water on to boil, placed some frozen raw shrimp in warm water to thaw, and went out to cut some herbs.

Lemon Shrimp and Linguine

 Ingredients

• 1/4 cup lemon olive oil olive oil

• 2 tablespoons extra-virgin olive oil

• 1 lemon, zested

• 1lb linguine

• 1/4 onion, chopped

• 2 garlic cloves, minced

• 1lb shrimp, peeled and deveined

• Kosher salt

• Freshly ground black pepper

• 1T fresh lemon juice

• 1/3 cup white wine

• 3 cups baby  spinach (leaves torn)

• 2 tablespoons fresh thyme leaves

• 1T fresh chives, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking liquid.

2. Heat 2 tablespoons of olive oil in pan over medium heat.

3. Add the shallots and garlic and cook for about 2 minutes, until soft and fragrant.

4. Add the shrimp, season with salt and pepper, and cook for 1 to 2 minutes per side, until cooked through.

5. Add the cooked pasta, lemon juice, spinach, and thyme and toss to combine.

6. Remove from the heat and stir in the lemon oil.

7. Add 2/3C of the reserved cooking liquid and 1/3 C of wine to create a sauce for the pasta.

8. Season with salt and pepper, to taste.

9. Garnish with thyme and chives.

10. Serve.