Shrimp and Spinach Pasta Delight

1.Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

3.Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes until the shrimp turns pink and opaque, then remove them from the skillet and set aside.

4.In the same skillet, add the julienned carrots and cook for about 3-4 minutes until they start to soften.

5.Stir in the cherry tomatoes and cook for another 2 minutes until they begin to blister.

6.Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.

7.Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.

8.Return the cooked shrimp to the skillet, add the cooked pasta, and toss everything together. If the mixture seems dry, add reserved pasta water a little at a time until you reach your desired consistency.

9.Finish with fresh lemon juice and sprinkle with grated Parmesan cheese. Toss to combine and adjust seasoning with salt and pepper as needed.

10.Serve hot, garnished with fresh basil leaves.