Preparation

• Thaw shrimp and remove tails and shells. Mince garlic. Zest lemon peel. Chop basil (or parsley).
• Bring a pot of water to boil for pasta. Cook according to package directions, then drain and return to pot.
• Pat shrimp dry with a paper towel. Place them in a bowl, then toss with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.
• Heat a large pan over medium-high. Working in batches, add the shrimp to the pan (leaving some space between each shrimp). Cook 1-2 minutes per side, or until opaque. Remove from pan and place into a clean bowl.
• Once shrimp are all cooked, add 1 more tablespoon of olive oil to the pan. Cook minced garlic, 2-3 minutes, until lightly browned and fragrant.
• Add spinach and cook until wilted, about 1-2 minutes, stirring continuously.
• Turn off heat. Add cooked pasta to the pan, along with lemon zest, lemon juice, remaining 2 tablespoon of olive oil, cooked shrimp, and fresh basil. Season with salt and pepper, and toss to combine.
• Serve hot, topping with freshly grated parmesan (if desired). Enjoy!