Cooking Instructions

• Heat a large pot of salted water (2 quarts of water, 1 tablespoon salt) for the pasta.
• While the pasta water is heating, cook the lemon slices. Heat 2 tablespoon olive oil in a large sauté pan on medium high heat. Add the thinly sliced lemons to the pan and cook until browned and softened, about 7 to 8 minutes. Remove from pan, set aside to cool, then mince the lemon slices.
• Once the pasta water is boiling, add the linguine pasta to cook.
• Add 1 tablespoon olive oil back to the pan used to cook the lemons. Heat on medium high heat, add the sliced shallots, and cook until softened and lightly browned, about 4 to 5 minutes. Add the garlic and cook for 1 minute more.
• Add the shrimp to the shallots and garlic, cooking until pink on one side, then toss to cook on the other side, about 2 minutes for each side.
• Add the spinach and minced lemon to the pan and toss to wilt the spinach. Add about ½ cup of pasta water to the pan.
• When the pasta is done, strain it and add it to the pan with the shrimp (or another bowl). Toss to coat, then add salt and pepper to taste. Serve immediately and sprinkle with grated Parmesan cheese.