DIRECTIONS
In a bowl, season shrimp with salt and pepper. Set aside.
In a large sauté pan, add butter and heat over medium-low heat.
Warm butter until color begins to brown, about 3-4 minutes. It will start to smell nutty and begin foam.
Turn heat up to medium-high.
Add shrimp and cook until pink, 2 minutes per side.
Scrape the browned bits off of the bottom of the pan with a wooden spoon.
Stir in garlic and baby spinach.
Toss until spinach begins to wilt.
Add pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined.
Check for seasonings and add more salt and pepper, if needed. Serve immediately.