Ingredients:

• 1 Pound Linguine pasta
• 1/2 cup of Old Town Oil’s Meyer Lemon EVOO
• 2 Shallots, diced
• 2 Garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice – or sqweeze two lemons
• 1 Lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces spinach – about 3 packed cups
• 1/4 cup flat leaf parsley

Begin by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserve 1 cup of the cooking liquid.

In a large, heavy skillet warm 2 tablespoons of Meyer Lemon EVOO over medium heat. Next, add the shallots and garlic and cook for 2 minutes. Then add the shrimp and cook until pick, about 5 minutes.

Now it’s time to add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off heat and add spinach.

Finally, add the Meyer Lemon EVOO to the pasta and the parsley; toss to combine and serve immediatly.