SERVES:
4-6

INGREDIENTS:

1 pound box linguine

24-30 large raw shrimp, shells removed and reserved

1 cup water for steaming shrimp shells after peeling

1 large clove garlic. minced
olive oil for sauteing garlic and shrimp.
2 Tbs butter
fresh spinach as needed (approx. 6-8 ounces)
approx 1 1/2 cups sliced grape tomatoes
approx. 1 Tbs lemon juice
pinch red pepper flakes (optional)

grated Asiago or Parmesan cheese for garnish

PROCEDURE:

Get a large pot of water going for eventually cooking the linguine and then peel the large raw shrimp, adding just the shells to a saute pan as you go.

Add a generous cup of water to that pan, put the pan on the stovetop, turn the heat to high and put a lid on top.

It will only take a few minutes for the shrimp shells to give off their flavor, once the water starts boiling and then, turn the heat off on that and carefully strain the liquid back into the measuring cup.

Once the water comes to a boil, add the linguine and stir that around.

Once the linguine is about halfway done, add a splash of olive oil to a large saute pan on the stovetop and saute the shrimp and garlic for a minute.

Then add 2 Tbs of butter and add fresh spinach to the pan a bit at a time as it wilts down.

After you have added as much spinach as you like, add the shrimp stock, a good handful of sliced grape tomatoes, add a good squeeze of lemon juice and turn the heat off.

You can add a pinch of red pepper flakes if you like and then all that is left is to drain the linguine when it's done and fold as much of that into the shrimp mixture as you like.

Serve it up in individual bowls with grated Asiago cheese over the top.

HINTS:

Cut the large raw, peeled shrimp in half crosswise before cooking.