Shrimp with zucchini and spinach over linguine

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With warm weather sweeping the northeast it's hard to remember it's only March. Not too long ago, I was regressing to October, this weekend, I set the clocks an hour forward and my dinner a few months forward.

Here's what happened:

1 Lb extra large uncooked shrimp (remember to devein, no one likes shrimp poo)
3 Tbsp Butter
2 Cloves of garlic minced
1 Tsp. fresh minced parsley
1 Tbsp. lemon juice
1 Zucchini sliced in 1/2 inch circles
1 Cup spinach
1/2 Lb linguine
Extra virgin olive oil
Red pepper flakes in a pepper mill
Salt and pepper to taste

1. Set oven to 350. Set water to boil for pasta to cook while you're making the shrimp.
2. Drizzle zucchini with olive oil. Season with ground red pepper flakes, salt and pepper to taste
3. Place zucchini on a baking sheet and set to cook for 10-15 minutes. Should be done as the shrimp and pasta are done cooking.
4. In a heavy 10 inch frying pan put 2 tbsp of butter and 1 tbsp of extra virgin olive oil on medium heat.
5. Place peeled(I take the tails off), deveined shrimp around pan until pink starts to creep around the edges of the shrimp about 2 minutes and turn over(use tongs) to finish cooking, another 2 minutes.
6. Remove shrimp from pan and add to the pan 1tbsp of butter and minced garlic. Cook garlic for 2 minutes and return the shrimp to the pan. Add minced parsley and lemon juice.
7. Add pasta, zucchini and spinach to the shrimp and toss together.

Timing and organization are important with this meal but if executed well, it should not take more than 30 minutes to put dinner together. Fresh, light, quick and most importantly, delicious.
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