To kick things off, bring a large pot of salted water to a rolling boil. Once boiling, add the 8 ounces of linguine pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. This is the moment to bring the pasta to life! After cooking, reserve a cup of pasta water before draining it. Trust me, this starchy water will save the day later.

While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter melts and begins to foam, toss in the 1 ¼ pounds of shrimp. Season with salt, pepper, and 1 teaspoon of red pepper flakes for a spicy kick. I love watching them turn from gray to pink; it’s like a culinary magic trick! Cook for 2-3 minutes on each side, until they are opaque. Remove the shrimp from the pan and set them aside.

In the same skillet, add the remaining 4 tablespoons of butter and toss in the minced garlic. Sauté for about a minute until fragrant. The aroma of garlic sizzling in butter is enough to make anyone's mouth water! Next, incorporate 4 cups of baby spinach along with 1 teaspoon of Italian seasoning. Stir until the spinach wilts down.

Return the cooked shrimp to the skillet. Add the drained linguine pasta next. Don't forget to pour in some of that reserved pasta water—start with ½ cup and adjust as needed. This helps to create a silky sauce that clings beautifully to the pasta. Lastly, mix in the grated parmesan cheese and freshly squeezed lemon juice. Give everything a good toss so that all the flavors intermingle, and you’re left with pasta perfection.

As a final touch, sprinkle chopped parsley for a pop of color. Give the pasta one last toss. Then, serve it hot, with extra parmesan on the side for anyone who can’t resist a cheesy finish.