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1
Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente.
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2
Drain the pasta and reserve 1/4 cup of the starchy water that the pasta was cooked in.
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3
While the pasta boils, mix the shrimp, garlic, red pepper flakes, thyme, and garlic salt together in a bowl.
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4
In a large skillet, heat the oil to medium heat.
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5
Add the shrimp (with all the garlic and herbs) and lemon slices (see note below) to the skillet.
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6
Cook the shrimp on both sides until they turn pink, approximately 1 minute on each side.
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7
Remove the shrimp to a clean bowl/plate.
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8
Turn the heat to high and pour the the wine into the skillet.
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9
Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits.
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10
Allow the wine to come to a boil and add the lemon juice.
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11
Reduce the liquid for 2-3 minutes on the high heat.
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12
Add the butter and whisk/melt it into the reduced wine.
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13
Turn the heat to medium-low and toss in the cooked/drained pasta.
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14
Vigorously toss the pasta with the sauce, adding a tablespoon at a time of the pasta water until you reach your desired consistency.
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15
Season the pasta with additional kosher salt and black pepper as needed.
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16
Toss in the spinach and plate the pasta with the light sauce.
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17
Top each dish with the cooked shrimp.
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18
Sprinkle the top with additional red pepper flakes and Parmesan cheese.
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19
Serve immediately.
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20
Note: While plating the pasta, you can remove the cooked lemon slices.
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21
Some do not enjoy the slight bitter taste of biting into cooked lemons but Im all about it.
