In a large pot, cook the linguine according to the instructions on the package. Once done, drain the pasta and set it aside.
In the same pot, heat the olive oil along with 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and red pepper flakes, cooking until the garlic becomes fragrant.
Season the shrimp with salt and pepper to taste, then add them to the pot. Sauté the shrimp until they turn a light pink, ensuring they are cooked through. Add the Italian seasoning and baby spinach, and cook until the spinach wilts.
Return the cooked pasta to the pot and add the remaining butter, Parmesan cheese, and chopped parsley. Stir thoroughly until the butter has melted and the ingredients are well incorporated.
Pour in the lemon juice and toss to coat everything evenly. Serve immediately and enjoy the dish’s rich flavors.
