1 (12-16 oz) package linguini or angel hair pasta
2-3 Tbsp Flying Olive's Garlic EVOO, divided. More to garnish, if desired.
1 lb shrimp, peeled and deveined (you can use a combination of shrimp and scallops if you prefer)
1 Tbsp, no-salt-added Italian seasoning, divided (I really like McCormick's Italian spice grinder)
5 cups packed fresh spinach, stems removed, rough chopped
3 cloves garlic, minced
2 cups halved cherry tomatoes or 1 can (14.5 oz) diced tomatoes
Salt and freshly ground black pepper to taste
¼ cup grated Parmesan Cheese, if desired
In a large pot of salted, boiling water, cook the pasta al dente according to the package directions. Drain; set aside.
Meanwhile, in a large skillet, heat 1-2 Tbsp of Flying Garlic EVOO over medium-high heat. Sprinkle the shrimp with 1 Tbsp of the Italian seasoning. Add shrimp to the skillet; cook 2 minutes or until pink (they will cook a bit more later, so no need to cook them all the way through). Transfer the shrimp to a plate; cover to keep them warm. Return the skillet to the heat. Add the remaining oil. Add spinach; cook and stir just until wilted. Add garlic, tomatoes, and a sprinkle of salt and pepper; cook 3-5 minutes.
Add cooked linguine to the skillet, toss to combine. Return the shrimp to the skillet; toss and cook until heated though. Place the pasta in a serving bowl. Sprinkle with Parmesan cheese. Taste. Drizzle extra Flying Olive's Garlic EVOO, salt, and pepper over pasta if desired. Serve.
Submitted by Barb L.