Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 10 oz whole wheat linguine
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups cherry tomatoes, halved
  • 5 oz fresh baby spinach
  • 4 cloves garlic, thinly sliced
  • 1 small shallot, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted grass-fed butter
  • 1/2 cup low-sodium chicken broth
  • 1 medium lemon, juiced and zested
  • 1/4 cup fresh basil, chiffonade
  • 2 tbsp freshly grated Parmesan cheese

Instructions:

  1. Boil a large pot of heavily salted water. Cook the linguine for 1-2 minutes less than the package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat the shrimp extremely dry with paper towels. Toss with smoked paprika, salt, and black pepper.
  3. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add the olive oil and sear the shrimp for 2 minutes per side until they form a 'C' shape. Remove shrimp from the pan and set aside.
  4. In the same skillet, reduce heat to medium and add the butter. Sauté the sliced garlic and minced shallot for 1 minute until fragrant.
  5. Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they blister and release their juices, creating a jammy base.
  6. Pour in the chicken broth and lemon juice to deglaze the pan. Add the baby spinach and stir until just wilted.
  7. Return the pasta and shrimp to the skillet. Add a splash of the reserved pasta water and toss vigorously to emulsify the sauce. Garnish with lemon zest, fresh basil, and Parmesan cheese.