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1
Put the cleaned shrimp in a small, nonreactive bowl.
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2
Squeeze the juice from one of the lemon halves onto the shrimp.
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3
Sprinkle with a little salt and pepper and let marinate for 20 minute.
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4
Put a large pot of water on to boil; when it's at a rolling boil, add the pasta and cook according to package directions.
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5
In a large skillet over medium heat, heat the olive oil.
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6
Add the thyme sprig and red pepper flakes.
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7
Cook, stirring, for about 1 minute to flavor the oil.
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8
Add the shrimp and minced garlic, stirring briskly and cooking just until the shrimp turn color, about 30 seconds.
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9
With a slotted spoon, transfer the shrimp to a plate and reserve.
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10
Raise the heat to high; add the white wine and clam juice.
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11
Boil until the liquid is reduced to 1/2 cup, 2 to 4 minute Remove the thyme sprig, stir in the spinach, and cover the skillet.
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12
Simmer until the spinach is just wilted, about 1 min., stirring once or twice.
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13
Add the boiled, drained pasta and the reserved shrimp to the skillet; stir to combine and let simmer over very low heat for 1 to 2 minute to finish the shrimp and let the flavors meld.
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14
Remove the pan from the heat and toss in the crumbled feta.
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15
Squeeze the juice from the remaining lemon half over the pasta; season with salt and pepper.
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16
Mix the breadcrumbs with the tarragon, parsley, and chives, sprinkle the mixture over the pasta without tossing, and serve.
