Step 1.

Cook spaghetti according to packaging directions until al dente. Reserve ½ cup (4oz) of pasta water, drain and set aside.

Step 2.

In a large nonstick pan over high heat, add olive oil and shrimp. Cook the shrimp for 2 minutes and flip.

Step 3.

Cook for another 2 minutes and add salt and pepper. Stir to combine and remove from the pan.

Step 4.

Place the pan back over the heat and deglaze with white wine. Let reduce for 1-2 minutes and add butter.

Step 5.

Whisk butter into reduced wine until emulsified.

Step 6.

Add the garlic, red chili flakes, salt and pepper and cook for 1 minute.

Step 7.

Add sun-dried tomatoes and baby spinach and cook until spinach has wilted.

Step 8.

Add in the shrimp, spaghetti and reserved pasta water and cook for 1-2 minutes.

Step 9.

Remove from heat and add in lemon juice, lemon zest and shaved Parmesan. Toss to combine.

Step 10.

Garnish with additional black pepper, if desired.